BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
COLD CHICKEN SALAD
I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it.
Provided by Lynne Breedlove
Categories Lunch/Snacks
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Cook chicken breasts until they are fully done.
- Pull bones from the chicken. Shred or chop the chicken.
- When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
- Chill and stir before serving.
Nutrition Facts : Calories 424.3, Fat 22.4, SaturatedFat 6.4, Cholesterol 154.7, Sodium 179.3, Carbohydrate 2.4, Fiber 0.6, Sugar 1, Protein 50.7
COLD CHICKEN SALAD
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
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.
COLD CHICKEN MACARONI SALAD
Cold macaroni salad meets chicken salad... good recipe for leftovers. If you want more flavor add in your favorite fruit, veggie, or whatnot--such as celery, grapes, or frozen green peas. Happy eating.
Provided by Lori Roper
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
- While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
- At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g
COLD CHICKEN PASTA SALAD
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Provided by Say-Rah
Categories Salad 100+ Pasta Salad Recipes
Time 3h21m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
- Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
- Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
- Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
- Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g
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