Answers to Everyday Questions : Any good chicken salad recipes?

Any good chicken salad recipes?

9 Responses to “Any good chicken salad recipes?”

1. Kitty said :
   October 30th, 2010 at 11:59 am

   My chicken salad is sooooooooooo easy with minimal ingredients :

   2 cups ground chicken
   1/2 c chopped / minced onion (preferably the sweet onion)
   1 T. crushed garlic
   1 t. fresh ground horseradish (from your garden preferably)
   1/2 to 3/4 c. mayo (depending upon your creamy preference)
   dash salt / pepper
   Combine well and spread on choice of bread.

   Another way to jazz it up alittle is to add chopped olives, whether green or black.. .

   Try adding capers…

   I get asked for my chicken salad recipe all the time! : )
2. cooker said :
   October 30th, 2010 at 12:34 pm

   chop up some cooked chicken …………add chopped celery and onion……..add some finely chopped radishes or red pepper and then throw in some mayo …..voila! easy!
3. I'm_Bored said :
   October 30th, 2010 at 1:03 pm

   Put the following in the food processor: cooked chicken (no skin), salt, pepper, relish (since you like sweet), a tiny bit of onion, a tbs. or so of celery, and a good spoonful of mayo. Pulse until well mixed.

   It’s about as easy as you can get, and pretty good! Many delis make their chicken salad in a food processor.
4. Big Harry B said :
   October 30th, 2010 at 1:20 pm

   This salad can be served as a sandwich or as a salad. I’ve used it to stuff cucumbers with as well. It is always a crowd pleaser and incredibly easy to make.

   Grape Chicken Salad

   1 (10 ounce) can white chunky cooked chicken breasts
   1 cup mayonnaise (add 1/2 cup for creamier salad)
   2 tablespoons Dijon mustard
   1/8 cup white sugar
   1 cup red grapes, cut in half
   3-4 celery ribs, washed and finely chopped
   1 stalk green onions, finely chopped
   1/4 cup sliced water chestnuts
   1/2 cup shredded carrots (optional)

   Not the one? See other Grape Chicken Salad Recipes
   < 15 mins Sandwiches Open and drain can of chicken, empty into 2 quart bowl and seperate chunks with a fork. add grapes, celery, onion, water chestnuts, and sugar. Next add mayo and dijon mustard and throughly mixed ingredients until evenly coated. Salt and Pepper to taste.
5. saucylatina said :
   October 30th, 2010 at 1:28 pm

   4 potatoes
   2-3 chicken breasts
   mayo – to taste
   mustard – 1 teaspoon
   raising – optional
   salt & pepper – to taste

   boil potatoes by themselves and peel once cool enough to touch.
   boil chicken breasts with a garlic clove and a small onion.
   shred the chicken and chop the potatoes.
   add raisins
   mix together with mayo and mustard
   add salt and black pepper to taste.
6. gypsycricket said :
   October 30th, 2010 at 2:15 pm

   Buy a store bought rotesire chicken.Use the white meat only,skinned.Cut into cubes,and let it cool all the way.In a big bowl mix 1 chopped green onion,a handful of yellow raisins,1/4 tsp of curry,chopped peanuts,cilantro,mayo and some spicy musturd to your taste.Mix all of it together .If you like add some chopped pineapple and chopped red bell pepper.This is so good stuffed inside warm pita bread with some baby greens and maybe a little feta cheese if you like it.Keeping summer alive…….
7. weedancer said :
   October 30th, 2010 at 2:59 pm

   Cooked and diced chicken
   A small amout of fresh onion-diced
   A couple celery spears–slices thin
   A couple gerkin pickles-diced small
   Mayo
   Salt
   pepper
   celery seed-to taste
   mix and serve
8. High Jack said :
   October 30th, 2010 at 3:25 pm

   CHICKEN PASTA SALAD

   3 Chicken Breasts
   2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
   1/2 Red Pepper
   1/2 Green Pepper
   8-10 cherry tomatoes (halved)
   1/4 cup Feta cheese crumbled (optional)
   1/4 Ceasar Salad Dressing (more or less to taste and to coat)

   Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
9. islandgirl said :
   October 30th, 2010 at 3:39 pm

   Chicken Salad

   4 cups diced poached chicken, recipe follows
   1 stalk celery, cut into 1/4-inch dice
   4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
   1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
   2 tablespoons finely chopped parsley
   1 cup prepared or homemade mayonnaise
   2 teaspoons strained freshly squeezed lemon juice
   1 teaspoon Dijon mustard
   2 teaspoons kosher salt
   Freshly ground black pepper

   In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
   In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
   Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

   POACHED CHICKEN FOR SALADS
   10 sprigs parsley
   2 sprigs fresh thyme
   1 small onion, halved
   1 small carrot, halved
   1 stalk celery, halved
   3 pounds chicken breasts halves, on the bone and fat trimmed
   5 to 6 cups chicken broth, homemade or low-sodium canned

   Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, 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 cut the meat into 1 inch cubes. 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. Yield: 4 cups cubed chicken or 4 to 6 servings