Chicken Salad

Tanimura & Antle Sweet Gem™ Lettuce Picnic Chicken Salad

By admin | December 18, 2008

Ingredients:

  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 2 tablespoons bacon bits
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 small red onion, chopped
  • 2 stalks celery, chopped
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/4 cup fresh basil leaves
  • 1 teaspoon rosemary
  • 2 heads Tanimura and Antle Sweet Gem™ Gourmet Lettuce

Preparation:

  1. Remove outer leaves from Tanimura & Antle Sweet Gem™ Gourmet Lettuce, and set aside. Chop Tanimura & Antle Sweet Gem™ Gourmet Lettuce hearts.
  2. Mix chicken breasts together with bacon bits, red and yellow bell peppers, red onion, celery, salad dressing, basil leaves, rosemary and chopped Tanimura & Antle Sweet Gem™ Gourmet Lettuce hearts. Season with pepper and toss chicken salad together with Tanimura & Antle Sweet Gem™ Gourmet Lettuce leaves. Serve chilled.

Number of Servings: 4

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Holland House® Lemon Chicken Salad

By admin |

Ingredients:

  • 1/2 cup Holland House® White Cooking Wine
  • 1 pound boneless chicken breasts, skinned
  • 1 cup pea pods, blanched
  • 3/4 cup sliced celery
  • 1/4 cup sliced green onions
  • 1/2 cup mayonnaise
  • 1 teaspoon grated lemon peel
  • Pepper if desired (optional)
  • 1/2 cup toasted slivered almonds
  • Lettuce

Preparation:

  1. Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink. Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
  2. In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

Number of Servings: 4

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Kiki’s Mexican Chicken Salad

By admin |

Ingredients:

  • 2 1/2 cups shredded cooked chicken meat
  • 1/2 cup julienned carrots
  • 1/4 cup julienned red bell pepper
  • 1/4 cup julienned jicama
  • 1/4 cup julienned red onion
  • 2 (11 ounce) cans whole kernel corn, drained
  • 1 cup cherry tomatoes, halved
  • 3 avocados - peeled, pitted, and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (1.25 ounce) package taco seasoning
  • 1 teaspoon hot pepper sauce

Preparation:

  1. In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Number of Servings:  6

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Michelle’s Teriyaki Chicken Salad

By admin |

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 1 cup orange juice
  • 1 cup soy sauce
  • 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
  • 1 lemon, juiced
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic
  • 2 heads romaine lettuce
  • 2 tomatoes, chopped
  • 1/3 cup mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Preparation:

  1. Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.
  2. Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.
  3. Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.
  4. In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

Number of Servings: 6

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Betty’s Best Hot Chicken Salad

By admin |

Ingredients:

  • 2 cups chopped cooked chicken
  • 1 cup chopped celery
  • 1/2 cup cashews
  • 1 cup mayonnaise
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup shredded Cheddar cheese
  • 1 cup crushed potato chips

Preparation:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips.
  3. Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly.

Number of Servings:  6

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Julie’s Chicken Salad

By admin |

Ingredients:

  • 1 pound skinless, boneless chicken breast halves - boiled
  • 1/2 cup raisins
  • 1 cup thinly sliced celery
  • 3/4 cup seedless grapes, quartered
  • 1/2 cup walnuts, toasted and chopped
  • 1 avocado - peeled, pitted and diced
  • 1 tart apple - peeled, cored and chopped
  • 1 cup mayonnaise
  • 1 teaspoon fresh lemon juice

Preparation:

In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Number of Servings: 9

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Amy’s Barbecue Chicken Salad

By admin |

Ingredients:

  • 2 skinless, boneless chicken breast halves
  • 1 head red leaf lettuce, rinsed and torn
  • 1 head green leaf lettuce, rinsed and torn
  • 1 fresh tomato, chopped
  • 1 bunch cilantro, chopped
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (2.8 ounce) can French fried onions
  • 1/2 cup Ranch dressing
  • 1/2 cup barbeque sauce

Preparation:

  1. Preheat the grill for high heat.
  2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
  3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
  4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Number of Servings:  8

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Angel’s Chunky Chicken Salad

By admin |

Ingredients:

  • 1 cooked, boneless chicken breast half, chopped
  • 2 stalks celery, chopped
  • 3 tablespoons mayonnaise
  • 1/2 onion, finely diced
  • 2 dill pickles, chopped
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Preparation:

  1. Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
  2. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

Number of Servings:  2

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Chicken Salad Al La Barbara

By admin |

Ingredients:

  • 4 cups cooked pasta, shape of your choice
  • 2 cups cubed, cooked chicken meat
  • 5 stalks celery, diced
  • 2 large apples - peeled, cored and chopped
  • 1 cup seedless grapes, halved
  • 1 (20 ounce) can pineapple tidbits, drained
  • 1 (11 ounce) can mandarin oranges, drained
  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg

Preparation:

  1. Chill pasta and chicken thoroughly.
  2. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in large bowl.
  3. Mix the mayonnaise, milk, sugar, salt, dash of pepper and a dash of nutmeg.
  4. Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.

Number of Servings: 11

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Carol’s Chicken Salad

By admin |

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 3 cups diced, cooked chicken breast meat
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped green onions
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1 1/2 cups diced Swiss cheese
  • 1 1/2 cups halved green grapes

Preparation:

  1. In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
  2. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

Number of Servings: 8

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