Hot Chicken Noodle Salad Recipes

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

CHICKEN NOODLE SALAD

Steps:

• Cook egg noodles according to the packet instructions.
• Drain and refresh under cold water, then drain again.
• Place noodles in a bowl with the remaining ingredients.
• For the dressing combine all ingredients in a small bowl.
• Pour over the salad, then toss to combine.

HOT CHICKEN NOODLE SALAD

Steps:

• Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
• Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
• Put chicken and the juices on a plate to rest.
• Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
• Take honey mustard dressing and add honey to it.
• Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
• Add chicken back to the pan and heat throughout.
• Dish up noodles and then the veggie-chicken mixture on top.
• Sprinkle top of dish with slivered almonds.
• Serve the dressing on the side, or spoon on top to taste.

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

CHINESE HOT AND SOUR CHICKEN NOODLE SALAD

Steps:

• In a 5-6 quart pan, bring about 3 quarts of water to a boil.
• Add chicken, cover and bring to a boil.
• Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
• Lift out chicken, let cool and reserve water.
• Remove and discard skin and bones*; tear chicken into bite-size shreds.
• If made ahead, cover and chill chicken and water until next day.
• Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
• Drain; immerse in cold water until cool, then drain well again.
• Remove any debris from peppercorns.
• In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
• Pour peppercorns into a blender and whirl until finely ground.
• Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
• Let cool and add ground pepper, vinegar, soy sauce and cilantro.
• On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
• Pour dressing evenly over salad and mix to blend.
• - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

WARM CHICKEN NOODLE SALAD

Steps:

• Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
• Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
• To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

HOT CHINESE CHICKEN SALAD

Steps:

• With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
• Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
• Add soy sauce and monosodium glutamate until heated.
• Add lettuce and pimentos, toss lightly. Serve with rice.

HOT CHICKEN SALAD

Steps:

• Mix chicken, celery, almonds, onions, cheese and salt.
• Add juice and mustard to mayonnaise and fold into chicken mixture.
• Put in a 8 x 8 casserole dish and sprinkle with potato chips.
• Bake at 375 degrees for 15-20 minutes.