Cindys Chicken Salad Recipes

CINDY'S SOUTHWEST CHICKEN DINNER SALAD

Cindy's Southwest Chicken Dinner Salad image

This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing & half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.

Provided by CIndytc

Categories Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs marinated boneless chicken breasts, grilled
4 stalks romaine lettuce, chopped
1 1/2 cups kernel corn
1 1/2 cups black beans
1 1/2 cups shredded mexican cheese
bacon bits
2 eggs, hard boiled and sliced
2 avocados, diced
3/4 cup ranch dressing
3/4 cup salsa, of your choice
2 teaspoons dried taco seasoning mix

Steps:

Grill your chicken breasts, and slice thin.
Roast your corn kernals over high heat in a pan with a little oil (you can add a tsp or 2 of packaged Fahita mix to it as it roasts for a more spicy taste if you like).
layer everything onto large plates. Place sliced chicken on top and crumble some nacho chips on top if you like. Drizzle dressing on top and enjoy -- .

Nutrition Facts : Calories 1141.9, Fat 77.1, SaturatedFat 22.1, Cholesterol 315.2, Sodium 1618.2, Carbohydrate 43.4, Fiber 14.7, Sugar 8.3, Protein 71.9

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

1 cup diced chicken
1 heaping tablespoon minced red onion
1 heaping tablespoon minced celery
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
2 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
Dash of hot sauce
Coarse salt and ground pepper, to taste

Steps:

Place all ingredients in a bowl; stir to combine.
For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

Nutrition Facts : Calories 293 g, Fat 16 g, Protein 33 g

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