Terrys Wonderful Chicken Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories     Salad

Time 15m

Number Of Ingredients 8

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

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.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

BEST CHICKEN SALAD



Best Chicken Salad image

The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 12

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann's, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
  • Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams

WONDERFUL CHICKEN CURRY SALAD



Wonderful Chicken Curry Salad image

I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).

Provided by KWARD

Categories     Salad     Curry Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

5 skinless, boneless chicken breast halves
1 cup mayonnaise
¾ cup chutney
1 teaspoon curry powder
¼ teaspoon pepper
⅔ cup chopped pecans
1 cup seedless grapes, halved
½ cup chopped onion

Steps:

  • In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
  • In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

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.

More about "terrys wonderful chicken salad recipes"

THE BEST CHICKEN SALAD RECIPE: MY ABSOLUTE FAVORITE! - CHEF JEAN …
WEB Bring to a boil. Once boiling, turn off the heat, cover the pot, and leave for about 12-15 minutes, ensuring the chicken reaches an internal temperature of 155°F to 160°F (68°C …
From chefjeanpierre.com


ROTISSERIE CHICKEN SALAD RECIPE - WONKYWONDERFUL
WEB Jul 1, 2019 Nutrition Information. Yield 6 Serving Size 1. Amount Per Serving Calories 411 Total Fat 38g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 31g Cholesterol 67mg Sodium 491mg Carbohydrates …
From wonkywonderful.com


THE BEST CLASSIC 10-MINUTE CHICKEN SALAD RECIPE - BUSY COOKS
WEB Sep 10, 2024 As a sandwich: Serve classic chicken salad between two slices of whole grain bread, in a wrap, on a croissant, or in a pita pocket. Keep it low-carb: Lighten the …
From busycooks.com


THE BEST CHICKEN SALAD RECIPES - WONKYWONDERFUL
WEB May 28, 2019 Blueberry Pecan Chicken Salad. Easy Chicken Salad – Classic Chicken Salad – Easy Chicken Salad – Keto Chicken Salad – Southern Style Chicken Salad – …
From wonkywonderful.com


EASY CREAMY CHICKEN SALAD - SIMPLY DELICIOUS
WEB Jul 29, 2024 Combine: In a large bowl, add the shredded chicken, chopped celery, seasonings and herbs along with the mayonnaise and the sour cream and stir together. Taste and adjust the seasoning if …
From simply-delicious-food.com


CLASSIC CHICKEN SALAD WITH HERBS - SWEET SAVORY AND STEPH
WEB May 1, 2021 Add the salt, peppercorns, smashed garlic cloves, and bay leaves. Place the lid on the pot, and bring the water to a boil. Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F. Yields 6 cups of cooked chicken.
From sweetsavoryandsteph.com


BEST-EVER CHICKEN SALAD - HOW TO FEED A LOON
WEB Jan 24, 2018 Preheat oven to 350°F. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer. …
From howtofeedaloon.com


BEST CHICKEN SALAD - THE DARING GOURMET
WEB May 2, 2022 Instructions. 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 …
From daringgourmet.com


THE BEST CHICKEN SALAD RECIPE - NATASHASKITCHEN.COM
WEB Aug 24, 2023 Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool. In a …
From natashaskitchen.com


CLASSIC CHICKEN SALAD - ONCE UPON A CHEF
WEB May 21, 2024 Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides …
From onceuponachef.com


CHICKEN AND MELON SALAD WITH CREAMY FETA DRESSING …
WEB 1 day ago One of the best methods for chicken breasts is poaching, which keeps the meat moist, tender, and easy to shred. To poach chicken, place it in a pot of water or broth, bring it to a boil, and cook gently for …
From mashed.com


THE BEST CHICKEN SALAD RECIPE - THESE OLD COOKBOOKS
WEB Apr 18, 2022 Step by Step Instructions. In a large bowl, combine cubed, cooked chicken, chopped celery, toasted slivered almonds, drained pineapple tidbits, mayonnaise and …
From theseoldcookbooks.com


THE BEST CLASSIC CHICKEN SALAD - AMANDA'S EASY RECIPES
WEB Feb 13, 2020 Add mayo to a large mixing bowl. Add vinegar, mustard, sugar, salt, and pepper. Whisk until the dressing is smooth and well combined. Add cooked pulled or chopped chicken. Add sliced celery …
From amandaseasyrecipes.com


CHICKEN SALAD RECIPE {SO EASY TO MAKE!} | THE RECIPE …
WEB Jun 2, 2021 Shoot for at least an hour. This chicken salad is always so fun for everyone to make their own sandwich or add it on top of green lettuce. Cut up all the nuts, celery, green onion, grapes and chicken. 2. …
From therecipecritic.com


TERRI’S CHICKEN SALAD – OUR KIND OF WONDERFUL
WEB Wife to K, my number one side kick and mama to A, D, & T, and to three fur babies. Documenting our adoption journey , an overload of recipes, all things DIY, and an obnoxious amount of fur. Complete chaos and we …
From ourkindofwonderful.com


JALAPEñO POPPER CHICKEN SALAD - WONKYWONDERFUL
WEB Apr 13, 2017 Instructions. Preheat oven to 350°F. Place chicken in large baking dish. Coat with olive oil, salt/pepper, garlic powder, onion powder, paprika and cumin. Cover baking dish with foil. Place jalapeños in a …
From wonkywonderful.com


THE 4-INGREDIENT CHICKEN SALAD I MAKE ONCE A WEEK - SIMPLY …
WEB Aug 14, 2024 Kosher salt and freshly ground black pepper, to taste. Chopped fresh cilantro, to garnish (optional) Combine the shredded chicken, mayonnaise, curry …
From simplyrecipes.com


Related Search