Chicken Salad Recipes

• 6 slices bacon
• 3 cups diced cooked chicken breast meat
• ½ cup chopped celery
• 1 cup seedless grapes
• 1 cup mayonnaise
• 2 tablespoons red onion, minced
• 1 teaspoon lemon juice
• ½ teaspoon Worcestershire sauce
• ½ teaspoon curry powder
• salt and pepper to taste

Curried Chicken Salad

Gourmet , Fruit , main-dish , Chicken , Summer , Salad , Curry Salad Recipes , Poultry , Quick & Easy , Yogurt , Mango , Curry

Author: Maggie Mcguire

This Is A Wonderfully Flavorful Chicken Salad. In Typical Curry Fashion, Sweet Fruit Is Combined With Meat In A Savory Sauce.

Time: 30m

Yield: 8

Number Of Ingredients: 10

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large bowl, combine bacon, chicken, celery, and grapes.
• Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

Calories 407.5 calories, Carbohydrate 5.2 g, Cholesterol 64.1 mg, Fat 35.3 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 7.6 g, Sodium 373.7 mg, Sugar 3.9 g

• 3 cooked skinless, boneless chicken breast halves, chopped
• 3 stalks celery, chopped
• ½ cup low-fat mayonnaise
• 2 teaspoons curry powder

Curry Chicken Salad

Salad , Curry Salad Recipes

Author: Samantha

A Cold Chicken Salad Spread Ideal For A Sandwich. Serve On Bread With Lettuce, And Enjoy!

Time: 10m

Yield: 6

Number Of Ingredients: 4

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

• 2 each skinless, boneless chicken breasts, diced
• 4 cups elbow macaroni
• 4 large eggs
• 1 cup mayonnaise, or more to taste
• 4 teaspoons white sugar
• 4 teaspoons white vinegar
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon prepared yellow mustard
• 1 pinch ground black pepper to taste

Cold Chicken Macaroni Salad

Salad , 100+ Pasta Salad Recipes , Macaroni Salad Recipes

Author: Lori Roper

Cold Macaroni Salad Meets Chicken Salad... Good Recipe For Leftovers. If You Want More Flavor Add In Your Favorite Fruit, Veggie, Or Whatnot--such As Celery, Grapes, Or Frozen Green Peas. Happy Eating.

Time: 1h35m

Yield: 8

Number Of Ingredients: 10

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g

• 6 ounces wonton wrappers, cut into 1/4-inch strips
• Oil for deep-fat frying
• 3 cups cubed cooked chicken
• 1 head lettuce, shredded
• 4 green onions with tops, sliced
• 1/4 cup sesame seeds, toasted
• DRESSING:
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• 3 tablespoons canola oil
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1 teaspoon monosodium glutamate, optional
• 1/2 teaspoon pepper

Chinese Chicken Salad

main-dish , Lunch

Author: Taste Of Home

Here's A Cool, Easy Entree Perfect For Steamy Summer Days! You Can Do Most Of The Preparation For This Dish Ahead Of Time And Just Mix It Together Before Serving. The Crispy Lettuce And Wonton Skins Keep This Dish Light, While The Chicken And Dressing Give It Wonderful Flavor. -shirley Smith, Yorba Linda, California

Time: 15m

Yield: 6-8 servings.

Number Of Ingredients: 14

• Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

• 4 chicken breast halves (bone-in, skin-on)
• olive oil
• kosher salt & freshly ground black pepper
• 1/2 cup good mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 1 cup green grape, cut in 1/2

Barefoot Contessa's Chicken Salad Veronique

Chicken Breast

Author: Juenessa

I Saw Ina Make This On Her Food Network Television Show. The Episode Was Entitled "flavors And Flowers".

Time: 50m

Yield: 4 serving(s)

Number Of Ingredients: 7

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
• Sprinkle generously with salt and pepper.
• Roast for 35 to 40 minutes, until the chicken is cooked through.
• Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones.
• Cut the chicken into a 3/4-inch dice.
• Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving

Chicken Salad Contessa

main-dish

Author: Ina Garten

Yield: 2 servings

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
• Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
• For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
• Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 2 cups broccoli florets
• 1 1/2 cups good mayonnaise
• 2 tablespoons dry white wine
• 1/4 cup Dijon mustard
• 3 tablespoons whole grain mustard
• 2 tablespoons minced fresh tarragon leaves
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved

Barefoot Contessa Mustard Chicken Salad

Chicken

Author: Brookelynne26

Make And Share This Barefoot Contessa Mustard Chicken Salad Recipe From Food.com.

Time: 45m

Yield: 4-6 serving(s)

Number Of Ingredients: 9

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
• Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
• For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

• 3 whole chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup major grey's chutney
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup green onion, chopped, white and green parts (about 2 onions)
• 1/4 cup raisins
• 1 cup whole roasted salted cashews

Ina Garten's Curried Chicken Salad

Lunch/Snacks

Author: Sarahbeth

Saw This On Ina Garten's Back To Basics A Few Weeks Back. Been Thinking About It A Lot And I Finally Tried It! It Was Super Yummy! The Only Change I Made Was To Subsitute Dried Cranberries For The Raisins Because We Don't Like Them! :) Serve As Sandwiches Or Scoop Up With Crackers! Enjoy! Prep Time Is Time To Roast Chicken And Cool. Cook Time Is Time To Refrigerate Salad For Flavors To Blend!

Time: 3h

Yield: 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients: 12

• Preheat the oven to 350 degrees.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups broccoli florets
• 1 1/2 cups good mayonnaise
• 2 tablespoons dry white wine
• 1/4 cup Dijon mustard
• 3 tablespoons whole-grain mustard
• 2 tablespoons minced fresh tarragon leaves
• 1 cup cherry or grape tomatoes, halved

Mustard Chicken Salad

main-dish

Author: Ina Garten

Time: 1h1m

Yield: 4 to 5 servings

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
• Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
• For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

• 4 split (2 whole) chicken breasts, bone-in, skin-on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup good mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 1 cup green grapes, cut in 1/2

Chicken Salad Veronique

main-dish

Author: Ina Garten

Time: 50m

Yield: 4 servings

Number Of Ingredients: 7

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.