Beyond The Grave Chicken Salad Recipes

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BEYOND THE GRAVE CHICKEN SALAD



Beyond the Grave Chicken Salad image

Adapted from a recipe in "Itty Bitty Lies" by Mary Kay Andrews. This version is a little creamier as it has more mayo and I added cream cheese.

Provided by spoilme

Categories     Chicken Breast

Time 1h40m

Yield 96 ounces, 16 serving(s)

Number Of Ingredients 16

5 lbs chicken breasts, boneless skinless
1 onion, quartered
1 teaspoon seasoning salt
2 chicken bouillon cubes
1 teaspoon parsley
1/2 cup bottled Italian salad dressing
1 cup duke's mayonnaise
1 tablespoon white vinegar
1/2 teaspoon celery salt
2 tablespoons sugar
1/8 teaspoon salt
1 dash paprika
1/2 cup sour cream
1 tablespoon honey
1 cup duke's mayonnaise
1 (8 ounce) package cream cheese, softened

Steps:

  • Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
  • Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
  • After marinating, combine remaining dressing with final ingredients listed above.
  • Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.

BEYOND THE GRAVE CHICKEN SALAD



Beyond The Grave Chicken Salad image

Always a huge hit!! Everyone asks "what did you put in this"??

Provided by Jill Cooks

Categories     Chicken Salads

Number Of Ingredients 14

5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 teaspoon seasoned salt
2 chicken bouillon cubes
DRESSING:
1/2 cup bottled italian salad dressing
1 cup mayonnaise (hellmanns)
1 tablespoon cider vinegar
1 1/2 teaspoons celery seed
2 tablespoons sugar
1/8 teaspoon salt
dash paprika

Steps:

  • 1. In large pot, bring water and seasoning to boil, add chicken and onion, lower heat and simmer 40 minutes. Remove from heat, cool. Shred chicken and refrigerate. (discard onion)....(I use mine in stew or soup for later use)
  • 2. Dressing: Blend well together.
  • 3. Salad: Toss shredded chicken with 1 cup of dressing and let stand at least 1 hour to marinate. Combine remaining dressing with: 1/2 cup sour cream 1 tablespoon honey Add to chicken and mix well. Serve.
  • 4. If desired, add chopped pecans or can of sliced water chestnuts.

"BEYOND THE GRAVE" CHICKEN SALAD



Categories     Salad     Chicken

Number Of Ingredients 16

5 lbs chicken breasts
2 quarts water
Parsley sprigs
1 large onion, quartered
1 teaspoon seasoned salt
2 chicken bouillon cubes
1/2 cup sour cream
1 teaspoon honey
Dressing
1/2 cup bottled Italian salad dressing
1 cup Dukes mayonnaise
1 teaspoon white vinegar
1 1/4 teaspoon celery seed
2 tablesppon sugar
1/8 teaspoon salt
Dash paprika

Steps:

  • In a large pot, bring water and seasoning to a boil, add chicken, lower heat and simmer for 40 minutes. Remove from heat and let cool. Shred chicken and refrigerate. Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate. Combine remaining dressing with sour cream and honey. Add to chicken and mix well. May add canned water chestnut, blanched almonds or chopped pecans.

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