Frosted Chicken Salad Recipes

FROSTED CHICKEN SALAD

Frosted Chicken Salad image

This recipe is one of my favorites! It's so simple-I can make it the night before, throw on the topping at the last minute and take it to a picnic or family gathering. -Joyce Carpenter, Darlington, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

SALAD:
2 cups diced unpeeled red apples
1 tablespoon lemon juice
4 cups diced cooked chicken
3/4 cup Miracle Whip
1/2 cup sliced seedless green grapes
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chopped celery
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup salad dressing
Lettuce leaves
Sliced apples and grapes for garnish

Steps:

Line 1-1/2-qt. bowl with plastic wrap. Combine all salad ingredients and gently press into the bowl. Cover; chill several hours., Carefully unmold onto a plate lined with a bed of lettuce leaves. Combine the cream cheese and salad dressing; frost salad. Garnish with apples and grapes. Chill for several hours.

Nutrition Facts :

EASY FRUITED CHICKEN SALAD

Easy Fruited Chicken Salad image

This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.

Provided by jo1527

Categories Salad

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

1 apple, cored and diced
½ cup seedless red grapes, halved
½ cup chopped toasted pecans
½ teaspoon apple pie spice, or to taste
¾ cup mayonnaise
4 skinless, boneless chicken breast halves - cooked and diced

Steps:

In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g

ROASTED CHICKEN SALAD

Roasted Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

Ingredients

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
Mix all ingredients together.

FROSTED JELLO SALAD

Frosted Jello Salad image

Make and share this Frosted Jello Salad recipe from Food.com.

Provided by DCox2923

Categories Gelatin

Time 30m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
2 cups boiling water
2 cups 7-Up soda
1 cup miniature marshmallow
1 cup crushed pineapple, drained (save juice)
2 large bananas, sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg, slightly beaten
1 cup Cool Whip

Steps:

Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.

Nutrition Facts : Calories 152.2, Fat 1.7, SaturatedFat 1.2, Cholesterol 14.1, Sodium 65.7, Carbohydrate 33.8, Fiber 0.7, Sugar 28.7, Protein 1.9

HOT CHICKEN SALAD I

Hot Chicken Salad I image

This dish is a favorite at potlucks.

Provided by Amy Brolsma

Categories Salad

Time 1h10m

Yield 7

Number Of Ingredients 9

Ingredients

4 cups diced, cooked chicken meat
2 cups chopped celery
4 tablespoons lemon juice
2 tablespoons chopped onion
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
2 cups crushed cornflakes cereal

Steps:

Preheat oven to 325 degrees F ( 165 degrees ).
Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g

FROSTED CHICKEN SALAD SANDWICHES

Frosted Chicken Salad Sandwiches image

Make and share this Frosted Chicken Salad Sandwiches recipe from Food.com.

Provided by -------

Categories Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 loaf extra-thin sliced bread
2 (5 ounce) cans boneless chicken
4 eggs, hard boiled and chopped
1 1/4 cups chopped black olives
2/3 cup mayonnaise
salt and pepper
2 (5 ounce) jars Kraft Old English cheese spread
1 egg
1/2 cup butter, softened

Steps:

Cut circles from each slice of bread with chicken can.
Combine chopped eggs, chicken, olive, and mayonnaise. Mix well.
Spread filling on one slice of bread.
Top with second slice and spread filling again.
Top with 3rd slice of bread.
Continue until bread is used up.
Frosting:.
Combine frosting ingredients and beat until fluffy.
Frost top and sides of sandwiches.
Let sandwiches stand in the refrigerator overnight or at least 6-8 hours.
Bake at 375F for 15 minuts.
Serve hot.

Nutrition Facts : Calories 730.3, Fat 48.5, SaturatedFat 18.2, Cholesterol 311, Sodium 1289.4, Carbohydrate 50.4, Fiber 3, Sugar 5.8, Protein 23.7

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