Two Sisters Chicken Salad Recipes

MOM'S CHICKEN SALAD SANDWICHES

Mom's Chicken Salad Sandwiches image

Yield 8

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

Steps:

In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
Gently mix in cooked chicken, almonds, grapes and celery.
Refrigerate for at least 1 hour and serve on croissants.

TWO SISTERS' CHICKEN SALAD

Two Sisters' Chicken Salad image

I hope you enjoy this recipe from the Court of Two Sisters in New Orleans. Prep time includes time to chill.

Provided by Bev I Am

Categories Chicken

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked chicken, diced
1 cup celery, thinly sliced
1/2 cup onion, minced
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes, sliced
1/4 cup mayonnaise
1 (11 ounce) can mandarin oranges, drained
1/2 cup toasted almond
romaine lettuce or boston lettuce

Steps:

In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
Serves 4 large portions or 8 smaller ones.

Nutrition Facts : Calories 418.4, Fat 21.3, SaturatedFat 3.4, Cholesterol 82.6, Sodium 788, Carbohydrate 27.9, Fiber 4.5, Sugar 17.7, Protein 31.5

TEA ROOM CHICKEN SALAD

Tea Room Chicken Salad image

The secret to our chicken salad is just plain fresh (not frozen) chicken, cooked in water with a little salt. We usually make 20 pounds at a time, but our cook, Dorothy, and I have cut down the recipe quantity.-Mary Henry, Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 cups mayonnaise
3/4 cup chopped celery
1 tablespoon prepared mustard
1-1/4 teaspoons poppy seeds
1/2 teaspoon salt
10 cups cubed cooked chicken
Chopped pecans

Steps:

In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.

Nutrition Facts :

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