Moms Chicken Salad Recipes
MUSHROOM CHICKEN SALAD
This mushroom salad taps into some of the most wonderful parts of Slavic cooking. It's creamy, filling, & packed full of different flavors and textures!
Provided by Natalya Drozhzhin
Categories Salad
Time 50m
Number Of Ingredients 10
Steps:
- If you're not using precooked chicken breasts, quickly sear them for 4-5 minutes per side until golden brown. Dice the chicken breasts into small cubes.
- Rinse and drain the peas and mushrooms under cold water.
- Dice the pickles into small cubes.
- Sauté the sliced carrots and onion on a very hot skillet until softened. Allow the veggies to completely cool. Mix all the chopped ingredients in a large bowl.
- Stir in mayonnaise right before serving and season to taste with salt and pepper. Enjoy!
Nutrition Facts : Calories 132 kcal, Carbohydrate 9 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 579 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN SALAD RECIPE
This Chicken Salad Recipe is made with either poached or rotisserie chicken breasts for perfect sandwiches and wraps.
Provided by Foodtastic Mom
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Add the red onion and vinegar to a small bowl. Allow the onion to soak in the vinegar while are are preparing the rest of your ingredients.
- Toss the chopped chicken together with the celery, parsley and tarragon in a large bowl.
- Add the sugar, salt, lemon pepper and mayonnaise to the bowl with the vinegar and onion. Whisk until well combined.
- Pour the mayonnaise mixture over the chicken and stir well to combine. Cover the bowl with plastic wrap and allow to chill for about an hour before serving.
- This recipe can easily be multiplied to serve more people.
Nutrition Facts : Calories 152 kcal, ServingSize 1 serving
MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
MOM'S CHICKEN SALAD
A delicious chicken salad made with grapes, almond slivers and a touch of curry. Great for a summertime lunch or light dinner. We always make sandwiches with croisants, or you can use bread or crackers, or just eat it by itself. Any way you try it, it's delicious!
Provided by Erica Pelfery
Categories Lunch/Snacks
Time 45m
Yield 15 Sandwiches
Number Of Ingredients 10
Steps:
- Melt butter, let it cool.
- Mix together butter, mayo, parsley, garlic, curry and marjoram.
- Toss in chicken and grapes.
- Add salt and pepper to taste.
- Cover tightly and refrigerate until serving.
- Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
- Right before serving toss in almonds.
Nutrition Facts : Calories 285.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 55.8, Sodium 304.4, Carbohydrate 12.1, Fiber 0.7, Sugar 5.3, Protein 12.4
CHICKEN AND RICE SALAD
A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.
Provided by Katie Workman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
- Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.
Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MOM'S CHICKEN SALAD
Keto Chicken Salad is our low-carb take on a classic recipe, using shredded chicken, red grapes, and pecans in a sour cream/mayo dressing seasoned with poppy seeds and Truvia nectar. It's our family favorite: a yummy, nutty, flavorful salad that takes only 15 minutes to prepare.
Provided by Joanie Robach
Categories Main Course Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine chicken, grapes, and pecans in mixing bowl
- In small bowl, mix remaining four ingredients and blend well
- Combine all ingredients and serve. Store in closed container in refrigerator. Shelf life is 3-4 days.
Nutrition Facts : Calories 355 kcal, Carbohydrate 8 g, Protein 19 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 66 mg, Sodium 154 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MOM'S CHICKEN SALAD
Make and share this Mom's Chicken Salad recipe from Food.com.
Provided by smiles4u
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients and chill.
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EASY HERBED CHICKEN SALAD RECIPE — THE MOM 100
From themom100.com
Estimated Reading Time 3 mins
- Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
- Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You’ll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) — if you’ll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it’s fine to leave it.
- Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
- Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it’s cool enough, or two forks.
CHICKEN SALAD RECIPE – GOOD DINNER MOM
From gooddinnermom.com
Estimated Reading Time 2 mins
- Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat. If you have a good amount of chicken leftover after cutting the pieces for this recipe, save the remaining chicken and bones to stew into chicken soup, or to make chicken stock.
- Combine all other ingredients with the chicken in a large bowl and stir until well combined. Season with salt and pepper as needed. If you like your chicken salad wet, you can add more mayonnaise or even a little half and half.
- Refrigerate at least 30 minutes before serving, or make the day prior. The flavors are even better the next day.
MOM'S CHICKEN SALAD • DEEPFRIEDHONEY
From deepfriedhoney.com
Estimated Reading Time 3 mins
- Start by mixing all of the dry seasonings except cayenne and black pepper together. Preheat a cast iron skillet over medium heat, and set a medium saucepan on another burner.
- Add your eggs to the saucepan, then add just enough water to cover them. Turn your burner on to medium high. You’re going to wait until the water’s at a rolling boil before you cover the pan with a lid and remove it from heat.
- While you’re waiting for the eggs to boil, drizzle the oil into your skillet and add the chicken in a single layer. Cover with a lid and allow it to cook until the sides are turning opaque, about 10 minutes.
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From momsdinner.net
- Whisk all the ingredients together until it is completely combined. You can also place all the ingredients in a mason jar with a lid and shake vigorously until the ingredients come together.
- Sprinkle the diced tomato with salt, pepper and garlic powder. Let them sit as long as you can, 10 minutes (up to an hour, if you have time)
BEST CHICKEN SALAD RECIPE - THE SEASONED MOM
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- In a separate bowl, stir together the mayonnaise, black pepper, garlic salt, onion powder and tarragon. Add the mayonnaise mixture to the chicken and stir gently to combine. Gradually add more mayonnaise, if necessary, to reach the desired consistency.
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