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
PIP'S CHICKEN SALAD
ROTISSERIE CHICKEN--A dear family friend gave me this recipe and my family loves it. It really is yummy!
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cook the chicken until tender. Cool and shred. Add 1 cup of chicken broth to moisten.
- Add celery, pecans, pineapple, and relish to shredded chicken. Then add mayo to taste. Use your own judgment-the more mayo you use, the more moist it will be. You can also add the seedless grapes if you want to.
- I like to use fresh croissants to make my sandwiches.
Nutrition Facts : Calories 314.3, Fat 18.2, SaturatedFat 2.6, Cholesterol 67.3, Sodium 497, Carbohydrate 18.1, Fiber 1, Sugar 10.3, Protein 20.5
CHICKEN-SALAD PITAS
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 14
Steps:
- Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan.
- Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
- Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.
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