Kellys Famous Chicken Salad Recipes

KELLY'S FAMOUS CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees.
• Place washed chicken breasts on baking sheet. Pat dry.
• Rub with olive oil. Sprinkle with salt and pepper.
• Roast for 30-40 minutes (depending on size of chicken breasts).
• Cool. Remove skin and debone. Cut into bite sized chuncks.
• While chicken is roasting, dice celery, chop scallions- toss into a bowl.
• Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
• Toss in chicken and almonds in with the chopped veggies and add the dressing.
• Enjoy!

CLASSIC SALAD WITH CHICKEN

Steps:

• Make croutons:
• Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely.
• Make bacon bits:
• Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool.
• Make dressing:
• Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste.
• Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

THE BEST CHICKEN SALAD EVER

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

KELLY'S WEDDING SALAD

Steps:

• In a bowl or shaker, combine olive oil, vinegar, basil, brown sugar, garlic and salt. Mix and chill for at least 1 hour.
• In a large bowl add salad greens, almonds, feta cheese, bacon and pear slices.
• Drizzle with dressing and toss gently to coat.