Atlanta Bread Chicken Salad Recipes

COPYCAT CHICKEN SALAD

Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ATLANTA BREAD CHICKEN SALAD

Atlanta Bread Chicken Salad image

I found this somewhere on the net, I haven't tried it yet. It is a quantity recipe, for about 10 lbs. of salad. Obviously you can change the quantity for your needs. Enjoy!

Provided by SereneErratic

Categories Lunch/Snacks

Time 20m

Yield 30 serving(s)

Number Of Ingredients 4

Ingredients

10 lbs boneless skinless chicken breasts
2 1/2 lbs mayonnaise
1 ounce Lawry's Seasoned Salt
1 ounce Lawry's Seasoned Pepper

Steps:

Chargrill Chicken, then Mix mayo and seasonings in a large bowl -- add cooked chicken and stir.

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

Steps:

Mix ranch dressing and salsa together in a small bowl.
Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

WALDORF CHICKEN SALAD SANDWICHES

Waldorf Chicken Salad Sandwiches image

"Autumn is apple-picking time here in New Jersey, so with such an abundance of that delicious fruit, it just seemed natural to toss a chopped apple into my chicken salad," relates Karen Small from Maple Shade.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed cooked chicken
1 medium tart apple, chopped
3/4 cup mayonnaise
1/4 cup raisins
1/4 cup chopped pecans, toasted
1 tablespoon apple juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices pumpernickel bread
Lettuce leaves, optional

Steps:

In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.

Nutrition Facts : Calories 731 calories, Fat 48g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.

OVEN ROASTED CHICKEN WITH BREAD SALAD

Oven Roasted Chicken With Bread Salad image

Make and share this Oven Roasted Chicken With Bread Salad recipe from Food.com.

Provided by John 11-44

Categories Whole Chicken

Time 9h50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 (3 lb) organic free range whole chickens
1 cup kosher salt
1 gallon cold water
1/2 lb arugula
4 cups sourdough bread cubes (1/2 inch cubes)
1/2 cup dried currant, plumped in warm water & splash red wine vinegar
1/2 cup toasted pine nuts
1/2 cup champagne vinegar
1 cup reduced chicken stock
1 cup olive oil
10 garlic cloves, sliced, sauteed in small amount of olive oil
1/4 cup chives or 1/4 cup spring onion, chopped
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

Steps:

Oven Roasted Chicken:
Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
Bread Salad:
Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
Chicken Jus:
Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.

Nutrition Facts : Calories 1640.4, Fat 136.4, SaturatedFat 28.5, Cholesterol 322.6, Sodium 29298.1, Carbohydrate 22.7, Fiber 3.1, Sugar 15, Protein 82

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

Ingredients

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

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