Bridesmaids Luncheon Chicken Salad Recipes

SIMPLE LUNCHEON SALAD

Steps:

• In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat., Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

LUNCHEON CHICKEN SALAD

Steps:

• In a large bowl, gently combine the chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

BRIDESMAID'S LUNCHEON CHICKEN SALAD

Steps:

• Into a really large mixing bowl, combine the mayonnaise, chutney, curry, lime peel, juice, and salt (if there are fruit chunks in the chutney slice them thin as possible).
• Blend well then gently fold in remaining ingredients; chill 4 to 6 hours.
• This can be prepared the night before--just be sure to toss again before serving.
• Serve on crisp chilled salad greens.

LUNCHEON CHICKEN SALAD

Steps:

• Drain chicken and place in medium bowl. With a fork break up larger pieces and add mayonnaise, Dijon mustard, red onion, celery, lemon juice, lemon pepper seasoning salt, and ground pepper. Refrigerate until chilled.
• Wash and pat dry lettuce leaves with a paper towel. Add cherry tomato halves to chicken salad and mix lightly to combine. Lay two lettuce leaves on a plate and spoon on chicken salad, sprinkle lightly crushed croutons on top and serve immediately.