Classic Chicken Salad Recipes

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CLASSIC CHICKEN SALAD

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.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

CLASSIC CHICKEN SALAD

Steps:

• Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
• Make the dressing: Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour. Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
• Mix in the chopped celery, bell pepper, olives, red onion, and apple
• Dice the chicken, mix with dressing and vegetables: Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.) Mix it in with the dressing and vegetables.
• Add lettuce: At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.

BEST CHICKEN SALAD

Steps:

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

CLASSIC CHICKEN SALAD SANDWICHES

Steps:

• To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
• Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
• Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
• To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
• If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
• Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
• Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
• Once you've cooked the chicken, gather all of the ingredients.
• In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
• Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
• Add more mayonnaise to moisten, if desired.
• Serve on bread with lettuce and enjoy.

CLASSIC CHICKEN SALAD

Steps:

• In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins.
• Blend together chutney, mayo, paprika, curry powder and lime juice.
• Season to taste with cayenne and garlic salt Chile.
• Flute cantelopes and fill with salad.

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.