Baked Chicken Or Turkey Salad Recipes

TURKEY SALAD

Turkey Salad image

This turkey salad is a blend of diced turkey and colorful veggies, all tossed in a savory creamy dressing. A super easy and delicious way to use up leftover turkey with plenty of options to customize the flavors!

Provided by Sara Welch

Categories Salad

Time 16m

Number Of Ingredients 10

Ingredients

4 cups cooked turkey (diced)
1/2 cup celery (finely chopped)
2 tablespoons red onion (finely chopped)
2 tablespoons fresh parsley leaves (finely chopped)
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
salt and pepper to taste

Steps:

Place the turkey in a large bowl.
Add the celery, red onion and parsley to the bowl.
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper.
Pour the dressing over the turkey mixture. Toss gently to coat, then serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 1 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TURKEY SALAD

Turkey Salad image

Amazing Turkey Salad with cranberries is great for sandwiches & salads! Includes easy steps for baking turkey breast tenderloins (if not using leftover turkey).

Provided by Kelly Anthony

Categories Main Course

Time 51m

Number Of Ingredients 14

Ingredients

1 1/2 pound turkey breast tenders
1 tablespoon olive oil
1 1/2 teaspoon Kosher salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 yellow onion, finely chopped
3 stalks of celery, finely chopped
1/3 cup dried cranberries

Steps:

Preheat oven to 375°. Have ready a sheet pan lined with foil, and prepare the turkey seasoning by combining 1 1/2 teaspoon Kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and a 1/4 teaspoon onion powder in a small bowl.
Pat turkey breast tenders dry with a paper towel. Transfer to the pan, drizzle olive oil evenly over and rub in on both sides. Season the tenders generously with the seasoning. Evenly massage seasoning all over.
Bake for 35 minutes and allow to cool. Cut the turkey into a 1/2" dice and set aside.
Add the mayonnaise, mustard, sugar, 3/4 teaspoon Kosher salt, 1/2 teaspoon black pepper to a large mixing bowl and stir to combine.
Add the onion, celery, cranberries, and cut up turkey to the bowl and stir until everything is evenly coated in the dressing. Serve and enjoy.

Nutrition Facts : Calories 268 kcal, Carbohydrate 10 g, Protein 27 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 1074 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CHICKEN OR TURKEY SALAD SANDWICHES

Chicken or Turkey Salad Sandwiches image

Provided by Food Network Kitchen

Time 8m

Number Of Ingredients 6

Ingredients

1 1/2 cups shredded chicken or turkey meat
1/2 cup chopped celery (or use apple, fennel, or radish)
1/4 small red onion, chopped, (or use 2 scallions, white and green parts, or 1 large shallot)
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper
8 slices bread

Steps:

Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 80 milligrams, Sodium 690 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 31 grams

BAKED CHICKEN SALAD

Baked Chicken Salad image

Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing - a delightful hearty dinner.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup reduced-calorie mayonnaise
1 (8-oz.) container nonfat sour cream
1 tablespoon lemon juice
1 tablespoon Dijon mustard
4 cups cubed cooked chicken
2 cups thinly sliced celery
1 cup halved red seedless grapes
1 (8-oz.) can pineapple tidbits, drained
8 oz. (2 cups) shredded sharp Cheddar cheese
1/2 cup Progresso™ Plain Bread Crumbs
1 tablespoon margarine or butter, melted
1/2 cup sliced almonds

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.

Nutrition Facts : Calories 470, Carbohydrate 19 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g

CHICKEN SALAD BAKE

Chicken Salad Bake image

Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

Steps:

In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

BAKED CHICKEN OR TURKEY SALAD

Baked Chicken or Turkey Salad image

I lost my Grandma a year ago, and have been copying her recipes for my family (my cousin wanted all of grandma's recipes so this turned into a MAJOR project) and this has been one of my favorites growing up, and now that I have a copy of it I can make it.

Provided by AmyLS

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced cooked chicken or 2 cups cooked turkey
1 (8 ounce) can water chestnuts, drained and sliced
1 teaspoon salt
2 tablespoons lemon juice
1/2 cup slivered almonds
1/4 teaspoon celery salt
2 stalks celery, chopped
1/8 teaspoon pepper
1 cup mayonnaise
3/4 cup grated or finely chopped cheddar cheese
1/2 cup crushed French-fried onions

Steps:

Mix all ingredients together, except for cheese and onion.
Cheese and top and cover with onions.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 379.4, Fat 25.4, SaturatedFat 6.1, Cholesterol 60, Sodium 804.9, Carbohydrate 21.3, Fiber 2.5, Sugar 5.1, Protein 18.1

CHICKEN OR TURKEY SALAD

Chicken or Turkey Salad image

This is very good served over a bed of lettuce or as a sandwich. It's a good way to use up left over turkey at Thanksgiving. I am basing prep and cook time on using left over meat. Cook time is actually the chill time.

Provided by keen5

Categories Lunch/Snacks

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cubed cooked chicken or 2 cups turkey
1/2 cup sliced celery
1/3 cup salad dressing or 1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon onion salt
1 dash pepper

Steps:

Combine chicken and celery in bowl.
Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
Pour over chicken and celery; toss.
Cover; chill at least 2 hours.
For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

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