Chicken Salad Tokay Recipes

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

COLD CHICKEN SALAD

Cold Chicken Salad image

This cool and creamy chicken salad recipe will be a big hit at your next picnic or cookout. We really enjoyed the flavor Miracle Whip brings to the salad. There's a slight tang from it. The chicken and pasta pair well with the delicious spices. Crunchy bits of celery throughout are yummy and add texture. Using a store-bought...

Provided by Lonna Weidemann

Categories Chicken Salads

Time 25m

Number Of Ingredients 9

Ingredients

3/4 bag(s) elbow macaroni, cooked
1 1/2 c chicken, cooked
1 c Miracle Whip salad dressing
1 c mayonnaise
1/4 c chopped onion
1/4 c chopped celery
1/2 tsp pepper
1/2 tsp garlic powder or salt
1/2 tsp Mrs. Dash all purpose seasoning

Steps:

1. Boil noodles. Rinse with cool water.
2. Chop all ingredients and set aside. I have made this various ways when it comes to the chicken. You can boil a chicken breast, use a can of shredded chicken, chop 3 chicken tenders from the store or use rotisserie chicken. I usually use the rotisserie as then I get 2 dinners out of one chicken.
3. Mix together the mayonnaise, Miracle Whip, and spices.
4. Add to a large bowl and toss with the pasta, chicken, onion, and celery. Chill for 1 hour.
5. Serve with a roll for a great lunch or dinner.

CHICKEN SALAD TOKAY

Chicken Salad Tokay image

This tasty chicken salad recipe is one of my grandma's.

Provided by Susan Magness @imbossmare

Categories Chicken Salads

Number Of Ingredients 9

Ingredients

2 cup(s) cooked chicken, diced
1 1/2 cup(s) tokay grapes, halved and seeded
1 1/2 cup(s) celery
1/4 can(s) salted almonds
1/2 cup(s) mayonaise
1 1/4 cup(s) sour cream
1 teaspoon(s) curry powder
1/16 teaspoon(s) salt
1 teaspoon(s) lemon juice

Steps:

Toss chicken, grapes, and celery together. Blend almonds, mayonnaise, sour cream, curry powder, salt, pepper and lemon juice. Add to chicken mixture, toss lightly, and serve on lettuce leaf.

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