Whole Foods Classic Chicken Salad Recipes

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

WHOLE FOODS CLASSIC CHICKEN SALAD RECIPE - (3.8/5)

Steps:

• To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside.In a small saucepan, bring vinegar and water to a boil. Very slowly and gradually, add the boiled mixture to the egg yolk, stirring constantly, until its warm to touch. If any egg solidifies, pick it out and discard. Gradually add wet mixture to the dry ingredients, whisking constantly to combine 2.Reduce heat to low and pour mixture back into saucepan. Stirring constantly, heat the mixture until thickened ,2-3 minutes. DO NOT ALLOW TO BOIL.Remove from heat, transfer to bowl and cool completely. Mixed boiled dressing with mayonnaise To make chicken Salad 1. Put celery and red onion in food processor--pulse to chop lightly. Return to final serving bowl.Add chicken to serving bowl. Combine chicken ,celery ,red onion, dressing and sour cream. Add additional salt and pepper to taste

WHOLE30 CHICKEN SALAD

Steps:

• Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.
• Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
• In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.
• Pour the tahini mixture over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours. Serve piled inside lettuce cups and enjoy!

CHICKEN SALAD LIKE WHOLE FOODS'

Steps:

• Combine mayonnaise, cider vinegar, honey, poppy seeds and salt and pepper.
• Refrigerate overnight for the flavors to meld
• Place chicken breasts in a shallow baking dish with 1/4-1/2 cup water.
• Cover chicken and bake in a 375F oven until cooked through - about 25-30 minutes.
• Cool and cut the chicken breasts into 3/4 inch pieces (or whatever bite size you wish) then chill.
• Add the chopped celery, chopped toasted pecans, and grapes.
• Pour the dressing mixture over the chicken mixture and combine gently until coated.
• Serve on top of a green salad or as a sandwich.

CURRIED CHICKEN SALAD RECIPE {WHOLE FOODS COPYCAT}

Steps:

• Preheat oven to 400 degrees. Place chicken thighs on a baking sheet, drizzle with extra virgin olive oil and sprinkle both sides of the meat with salt and pepper.
• Roast for 20 minutes or until juices run clear in thighs. Allow to cool.
• Slice chicken thighs into small chunks and place in a medium bowl.
• Add remaining ingredients and mix well. Garnish with almonds and green onions. Say Grace and enjoy!

WHOLE FOODS CLASSIC CHICKEN SALAD

Steps:

• TO MAKE THE DRESSING: In a bowl, whisk sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Very slowly and gradually add the boiled mixture to the egg yolk, stirring constantly, until it is warm to the touch. (If any egg solidifies, pick it out and discard.) Gradually add the wet mixture to the dry ingredients, whisking constantly to combine. Reduce heat to low and pour the mixture back into the saucepan. Stirring constantly, heat the mixture until thickened, 2 to 3 minutes. Do not allow it to boil. Remove from heat, transfer to a bowl and cool thoroughly. Mixed boiled dressing with mayonnaise. TO MAKE CHICKEN SALAD: Put celery and red onions in food processor -- pulse to chop lightly. Return to big final serving bowl. Put chicken in small batches into food processor -- pulse to achieve small pieces. Add to serving bowl. Combine chicken, celery, onion, dressing and sour cream. Add additional salt and pepper if necessary.