Luncheon Chicken Salad Recipes

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LUNCHEON CHICKEN SALAD



Luncheon Chicken Salad image

We like chicken salad but not as a sandwich or with all the extra fruits or nuts that are sometimes added. Here is a basic easy but tasty chicken salad that would be wonderful for a luncheon or supper on a hot night. Submitted for RSC #10.

Provided by lauralie41

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

12 1/2 ounces canned chicken, I used Tyson's Premiere White and Dark Chunk Chicken
2/3 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup red onion, chopped finely
1/4 cup celery, finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground pepper
1/2 cup cherry tomatoes, halved
4 romaine lettuce leaves
crouton, lightly crushed, I used sour dough

Steps:

  • Drain chicken and place in medium bowl. With a fork break up larger pieces and add mayonnaise, Dijon mustard, red onion, celery, lemon juice, lemon pepper seasoning salt, and ground pepper. Refrigerate until chilled.
  • Wash and pat dry lettuce leaves with a paper towel. Add cherry tomato halves to chicken salad and mix lightly to combine. Lay two lettuce leaves on a plate and spoon on chicken salad, sprinkle lightly crushed croutons on top and serve immediately.

Nutrition Facts : Calories 631.3, Fat 40.8, SaturatedFat 7.8, Cholesterol 130.2, Sodium 1549.8, Carbohydrate 25.6, Fiber 2.5, Sugar 8, Protein 40.9

LUNCHEON CHICKEN SALAD



Luncheon Chicken Salad image

This is a great chicken salad for sandwiches for luncheons, baby showers, parties, etc. I usually serve it on mini rolls as finger sandwiches, or just on a bed of lettuce. Serving amount is based on 2 finger sandwiches per person.

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 18 serving(s)

Number Of Ingredients 14

5 cups chopped cooked chicken breasts
1/2 cup finely chopped onion
2 celery ribs, finely chopped
1/3 cup finely chopped English cucumber
1 large tart apple, finely chopped
1 1/4-1 1/2 cups low-fat mayonnaise
1/2 cup light sour cream
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/8 teaspoon curry powder
1/2 teaspoon cilantro
1/2 teaspoon parsley
3 dozen wheat dinner rolls, split (optional)
lettuce leaf (optional)

Steps:

  • Place chicken, onion, celery, cucumber, and apple in a large mixing bowl and toss together.
  • Add in mayo, sour cream, salt, pepper, curry powder, cilantro and parsley and mix together well.
  • Serve on split mini rolls or on beds of lettuce.

Nutrition Facts : Calories 94.3, Fat 3.7, SaturatedFat 1.3, Cholesterol 34.9, Sodium 68.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.5, Protein 11.9

SIMPLE LUNCHEON SALAD



Simple Luncheon Salad image

"For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice," notes Pat Stevens, field editor from Granbury, Texas.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16

6 cups cubed cooked chicken
2 celery ribs, finely chopped
1 large green pepper, chopped
2/3 to 1 cup sweet pickle relish
1/4 cup shredded carrot
1 jar (4 ounces) sliced pimientos, drained
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups each torn Bibb, leaf and iceberg lettuce
2 cups shredded Colby cheese
2 cups green grapes, halved
2 cans (11 ounces each) mandarin oranges, drained
1 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat., Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately.

Nutrition Facts : Calories 464 calories, Fat 31g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 497mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 28g protein.

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

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.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

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