Fairfield Grocerys Chicken Salad Recipes

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FAIRFIELD GROCERY'S CHICKEN SALAD



Fairfield Grocery's Chicken Salad image

I had this at our office Thanksgiving potluck yesterday - it's so good! My preferred chicken salad has always been super, super simple - chicken, celery, mayonnaise, lemon juice, salt - not really a big fan of grapes, pecans or apples in chicken salad. Everyone at work enjoyed this recipe, and my co-worker told me it was a Southern Living recipe.

Provided by Pinay0618

Categories     Chicken Breast

Time 1h10m

Yield 8 cups

Number Of Ingredients 11

3 lbs boneless skinned chicken breasts
1 (49 1/2 ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnut, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
  • Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
  • Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

Nutrition Facts : Calories 588.1, Fat 35, SaturatedFat 5.6, Cholesterol 131.9, Sodium 1559.1, Carbohydrate 26.3, Fiber 1, Sugar 7.6, Protein 41.3

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)



Marshall Field's Chicken Salad (With Sandwich Variations) image

Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!

Provided by SharleneW

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 teaspoons lemon juice
1 1/2 cups shredded boneless skinless chicken breasts (cooked(see note below)
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted and chopped
1/4 cup thompson seedless grapes, halved (optional)
lettuce leaf, for serving

Steps:

  • Mix all dressing ingredients together in large bowl.
  • Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
  • Arrange lettuce leaves on plates and top each with a scoop of salad.
  • Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5

FARMERS' MARKET CHICKEN SALAD



Farmers' Market Chicken Salad image

Chickpeas and grilled chicken breast join some of the farmers' market's best veggies in this super-tasty chicken salad for three.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 3 servings, 2 cups each.

Number Of Ingredients 8

3-1/2 cups torn mixed salad greens (1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups broccoli florets, blanched
1/2 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions, halved
1/4 cup KRAFT Lite House Italian Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Toss greens with chicken, broccoli, chickpeas, tomatoes and onions in large salad bowl.
  • Add dressing; mix lightly.
  • Sprinkle with the Parmesan cheese.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g

TANGY CHICKEN SALAD



Tangy Chicken Salad image

I came up with my own version of chicken salad after tasting a similar one at a restaurant. You can use broiled or sauteed chicken if you're in a hurry or find yourself with leftovers. -Michelle Tromblay, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1/2 cup plain yogurt
1 tablespoon lemon juice
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
Dash pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/3 cup dry bread crumbs
4 cups torn mixed salad greens
1/2 cup chopped fresh tomato
1/2 cup chopped hard-boiled egg whites
1/3 cup shredded cheddar cheese
1/3 cup fat-free honey Dijon salad dressing

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once. , On two plates, arrange salad greens, tomato, hard-boiled egg whites and cheese. Slice chicken; place on salads. Serve with dressing.

Nutrition Facts : Calories 366 calories, Fat 8g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 5g fiber), Protein 41g protein.

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