Zillionth Chicken Salad Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

CHICKEN SALAD - QUICK, EASY, BIG!

Steps:

• Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
• Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
• Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

SONOMA CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

CLASSIC CHICKEN SALAD

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.

SIMPLE SMOKED CHICKEN SALAD RECIPE

Steps:

• *In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency. Remove from food processor and place in a large mixing bowl.
• Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
• Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended. Add more mayonnaise if necessary.
• Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
• *If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
• Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.