Zizania Chicken Salad Recipes

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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

ZIZANIA CHICKEN SALAD



Zizania Chicken Salad image

Found somewhere more than a dozen years ago while collecting main dish salad recipes for camping. Zizania aquatica is the Latin name for wild rice. It was an AP article http://news.google.com/newspapers?nid=2202&dat=19960911&id=Yv4wAAAAIBAJ&sjid=tOUFAAAAIBAJ&pg=5126,1108776

Provided by Lelandra

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 cups cooked wild rice
2 cups boneless skinless chicken breasts, cooked and cubed
2 cups seedless grapes
1/4 cup celery, chopped
1/4 cup green onion, chopped
2 tablespoons walnuts, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon grated orange peel
1 teaspoon fresh thyme leave
1/2 teaspoon fresh rosemary leaf, minced
1/2 teaspoon salt

Steps:

  • To cook wild rice, rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice.
  • Prepare Orange-Herb Dressing. Set aside.
  • Mix warm, cooked wild rice with 2 tablespoons Orange-Herb Dressing; mix well and cool. Add remaining ingredients including remaining dressing. Serve immediately or cover and refrigerate until serving.

Nutrition Facts : Calories 219.8, Fat 3, SaturatedFat 0.3, Sodium 594, Carbohydrate 45.2, Fiber 3.6, Sugar 16.4, Protein 6.4

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