Avocado Chicken Salad By Paula Deen Recipes

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AVOCADO CHICKEN SALAD BY PAULA DEEN



Avocado Chicken Salad by Paula Deen image

Make and share this Avocado Chicken Salad by Paula Deen recipe from Food.com.

Provided by Mad-catter

Categories     Salad Dressings

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

3 cups cooked chicken, diced
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with
1 tablespoon lemon juice
3/4 cup onion, chopped
1 cup mayonnaise
1 -2 teaspoon pepper
1 teaspoon salt
1/4 cup fresh parsley, chopped
1 large avocado, peeled and mashed with
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 dash cayenne pepper

Steps:

  • Mix all salad ingredients together and chill.
  • Place all dressing ingredients together in a food processor and blend until smooth.
  • Chill and serve alongside chicken salad.

Nutrition Facts : Calories 580.1, Fat 38.1, SaturatedFat 7.5, Cholesterol 61, Sodium 1057.2, Carbohydrate 44.8, Fiber 6.1, Sugar 5.4, Protein 17.7

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)



Hot Savannah Chicken Salad Casserole (Paula Deen) image

This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Recipe #278160 for the soup.

Provided by SweetsLady

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 11

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise (I use low fat)
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds (I omit this)
4 cups cooked chicken, cubed (I sometimes use leftover chicken or turkey)
2 cups celery, diced (I omit this and use a little celery seed instead)
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced
1 -2 cup sharp cheddar cheese, shredded (This is my addition)

Steps:

  • Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
  • In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
  • Place half of the remaining potato chips in the casserole spreading them evenly.
  • Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
  • Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
  • Bake at 350 degrees for 30-40 minutes, or until heated through.
  • Enjoy!

JAMIE DEEN'S CHICKEN SALAD



Jamie Deen's Chicken Salad image

This recipe is from Savannah Country Cooking, Paula Deen's first cookbook. Her sons, Jamie and Bobby also have some killer recipes. This one is actually served in the restaurant, The Lady and Sons.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (2 -3 lb) roasting chickens
salt and pepper
1 onion, quartered
2 celery ribs
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons crazy salt (Jane's Krazy Mixed-up Salt)
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
2 -3 tablespoons chicken stock

Steps:

  • Place the "Chicken" ingredients in a large stockpot with water to cover.
  • Boil the chicken until tender; Reserve stock.
  • Remove the chicken from the pot.
  • Cool; remove skin, bones, and meat.
  • Dice the chicken and stir together with the "Salad" ingredients and mix well.

Nutrition Facts : Calories 354.2, Fat 25.7, SaturatedFat 6.5, Cholesterol 200.9, Sodium 279.1, Carbohydrate 8.1, Fiber 0.9, Sugar 3, Protein 21.7

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