Easy Chicken Salad Recipes - Best Chicken Salad Recipes

Question: Unique, delicious chicken salad recipes please!!?

(Posted by: Hai on 2009-01-03 06:41:11)

I love chicken salad but I'm runnin out of ideas to make it different! I have used tasty salad dressings to give it some zing, cheese, nuts... anyone have some yummo recipes I can try?? Tuna or Salmon recipes would be great also! Thanks! I meant chicken salad for sandwiches, but the actaul salad recipes look great too =)

Posted by: Rain on 2009-01-03, 06:48:37

Chicken salad * 2 1/ 2 to 3 cups diced cooked chicken * 1/ 2 cup diced celery * 3 to 4 tablespoons finely chopped purple onion * 1/ 4 to 1/ 2 cup mayonnaise, or more, to taste * 2 teaspoons lemon juice * Dash pepper * 2 to 3 teaspoons sweet pepper relish, or to taste * dash Cajun or Creole seasoning blend, optional * Salt to taste Preparation: Combine chicken with celery, onion, 1/ 4 cup mayonnaise, lemon juice, pepper, relish, seasoning, and salt. Add more mayonnaise, as needed. Makes 6 to 8 sandwiches, depending on size.

Posted by: libbyami on 2009-01-03, 06:45:43

Fast Chicken Taco Salad Recipe 1 1/ 2 lbs. cooked skinless, boneless chicken breast 2 large bunches green onions 1 C. dairy sour cream 1 C. chunky picante salsa 8 C. tortilla chips Cut chicken into 1/ 2 - to 3/ 4 -inch pieces. Thinly slice green onions. In a medium mixing bowl, stir together sour cream and salsa until well blended. Add chicken and 1 cup green onions. Toss to mix. Make a bed of chips on salad plates, then spoon salad in center. Sprinkle remaining green onions on top. Makes 6 servings. Asian Grilled Chicken Salad 2 chicken breasts, split in half 4 cups assorted fresh greens 1 cucumber, halved, seeded and sliced 1 carrot, shredded 2 green onions, thin sliced 1/ 2 package ramen noodles, uncooked, broken 2 mandarin oranges five spice powder, salt and pepper - to taste Dressing: 1/ 2 cup light soy sauce 2 tablespoons rice wine vinegar 3 tablespoons defatted chicken broth 1 clove garlic, fine chopped 1 teaspoon fresh ginger, grated fine 1 pinch sugar 1 teaspoon toasted sesame oil In a small bowl combine soy sauce, vinegar, broth and sugar. Whisk well until sugar is dissolved. Add garlic and ginger and mix well. Add oil and whisk until well blended. Set aside. Season chicken if desired and grill for 3 to 5 minutes on each side or until cooked through. This will go quickly since the chicken breast pieces are very thin. Set aside. In a large bowl, combine greens and add cucumber, carrots and green onion. Whisk dressing again and drizzle over salad. Toss well so that the salad is well coated. Arrange salad on plate. Slice chicken on the diagonal and arrange artfully on the salad. Top with noodle pieces and garnish with orange sections. Serve immediately. Serving Suggestions: This recipe can be served as a main course or an appetizer. For an appetizer just cut the portions in half. It is a really elegant dish for a summer luncheon and a beautiful addition to any dinner party. It is especially refreshing for a summer dinner.

Posted by: Been There~Done That! on 2009-01-03, 06:53:30

Chicken Salad with Grapes and Walnuts * 4 cups cubed (1/ 2 inch) cooked chicken (about 1 3/ 4 pound) * 1 cup walnuts,toasted and chopped * 1 celery rib, cut into 1/ 4-inch-thick slices (1 cup) * 2 tablespoons finely chopped shallot * 2 cups halved seedless red grapes * 3/ 4 cup mayonnaise * 3 tablespoons tarragon vinegar * 2 tablespoons finely chopped fresh tarragon * 1/ 2 teaspoon salt * 1/ 2 teaspoon black pepper Toss together all ingredients in a large bowl until combined well. Chicken Curry Salad Recipe * 2 Tbsp olive oil * 1 1/ 2 lb skinless chicken breast, cut into 1 inch cubes * Salt * 1 yellow onion, roughly chopped * 2 heaping Tbsp yellow curry powder * 1 cup raisins * 1 apple (tart or sweet, your preference), peeled, cored, and diced * 1/ 2 cup chopped fresh cilantro (just lightly packed) * 2 green onions, sliced * 1 Tbsp mayonnaise optional Heat olive oil on medium/ medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time. When you are ready to serve the salad, mix in the apple, green onions, and cilantro. Chinese Chicken Salad Recipe 15 wonton skins, cut into strips (or if you don’t want to fry: 1 cup fried crispy chow mein noodles) oil for frying 1 head lettuce, leaves shredded or torn 2 cooked chicken breasts, meat shredded with your fingers 1 cucumber, sliced handful snow peas, sliced on diagonal 11 ounce can mandarin oranges, drained For the dressing a la Applebee’s Oriental Chicken Salad Dressing makes scant 1 cup (use half for the salad and store the rest in refrigerator) 6 tablespoons honey 1/ 2 cup mayonnaise 2 teaspoon Dijon mustard 1/ 2 teaspoon sesame oil 3 tablespoons rice wine vinegar To make the salad dressing, whisk together the honey, mayonnaise, mustard until very smooth. Then whisk in the oil and vinegar. To fry the wonton skin strips, heat 1 inch of oil until 375F. If you don’t have a thermometer, just slide one wonton strip into the oil - it should sizzle immediately and turn light golden brown in about 30 seconds. Fry the wonton strips in several batches and drain on a rack or layers of paper towels. Each batch should take about 30 seconds to 1 minute to fry. Assemble Chinese Chicken Salad with lettuce, chicken, cucumber, snow peas, mandarin oranges. Drizzle on salad dressing and sprinkle with wonton strips.

Posted by: tara g on 2009-01-03, 06:54:35

Make your regular chicken salad and add walnuts and cut grapes in half and mix that in with th salad. This is a waldorf salad and it is very good.

Posted by: Maybe on 2009-01-03, 07:02:25

Here you go! Grilled Calypso Chicken and Black Bean Salad. Ingredients: 4 skinless, boneless chicken breast halves 4 tbsp prepared Italian salad dressing 1/ 2 tsp each salt and freshly ground black pepper For Calypso Salad Dressing: 2 tsp Caribbean Jerk Seasoning 1/ 2 cup olive oil 1/ 2 cup balsamic vinegar 1 tbsp maple syrup 1/ 4 tsp salt For Salad: 4 cups mixed (exotic) salad greens 1 red bell pepper, diced 1/ 2 cup red onion, diced 2 cans (15 or 16 oz. each) black beans, drained and rinsed 2 ripe mangoes, peeled, pitted and diced 1/ 3 cup chopped fresh cilantro. Directions: Prepare grill to medium-high heat. Brush Italian salad dressing over surface of chicken breast halves; sprinkle with salt and pepper. Place chicken on prepared grill and grill about 3-4 minutes per side or until no pink remains. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside. Place the 5 ingredients for Calypso Salad Dressing in a shaker jar with lid; cover and shake well to combine. Place greens on each of 4 serving dishes. Then top each with grilled chicken. Into mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle with Calypso dressing and toss lightly. Spoon the dressed mango and bean mixture on top of chicken to serve. And here's another Recipe: Asian Chicken Salad. Ingredients: 1 package Ramen (dry) noodle soup mix, Oriental flavor 2 whole chicken breasts, cooked, cooled and cut into bite-size pieces 2 heads napa cabbage, shredded 1 can mandarin orange segments, drained 1 bunch green onions, sliced 1 small package sunflower seeds 1 small package slivered almonds 1 small package cashews 1 cup canola oil 1/ 2 cup red wine vinegar 1 Tablespoon soy sauce 1/ 2 cup sugar. Directions: Take the dry noodles from the soup mix, break them up and spread on a cookie sheet. Sprinkle with the dry seasoning packet from the soup mix; bake in a 350 degree oven about 5 minutes or until lightly brown. Set aside to cool. Combine the cabbage, green onions, orange segments, sunflower seed, almonds and cashews. Wisk together the canola oil, red wine vinegar, soy sauce and sugar. Mix the noodles, cabbage mixture and dressing together and toss. Let set a few minutes to allow noodles to soften just slightly before serving. And just in case you don't like the other two recipes, here's another one: Hawaiian Chicken Salad. Ingredients: 2 cups cubed, cooked chicken 1 cup chopped celery 1 cup mayonnaise 1/ 2 to 1 tsp curry powder 1 (20 oz) can chunk pineapple, drained 1 large firm banana, sliced 1 small can mandarin oranges, drained 1/ 2 cup sliced almonds Lettuce leaves. Directions: Place chicken and celery in a large bowl. Combine mayonnaise and curry powder in a small bowl. Add to chicken mixture and stir well. Cover and chill at least 30 minutes. Just prior to serving add the pineapple, banana, oranges and almonds. Toss gently and serve on lettuce-lined plates. I hope you like the Recipes!

Posted by: sylentrage on 2009-01-03, 07:02:54

I have used canned chicken jalapeno ranch salad dressing ( enough to taste an creamyness) handful shredded cheese of choice black pepper mix well and put on toast. ---------------------------- same as above but with chunky blue cheese dressing...OR..creamy garlic, creamy italian ----------------------------- im not one for a lot of stuff in my mix and making it sweet or crunchy..lol. i like em rather simple and flavorful... i just fuss about with different flavors dressing and my fave seasonings. cajun, garlic, jalapeno, crushed red pepper the only thing i added once in a while for a little flavor crunch were those fried onions.....

Posted by: Turkey Lurkey on 2009-01-03, 07:19:43

Would you be willing to try something outside the box. Get a turkey I LOVE a Butterball LiL bird because It's not to big. Roast the bird de-bone it chop up the meat season up like normal. Add pickles garlic, mayo, and mustard. My wife could live on this . I love a fresh baked turkey sandwich now that's a awesome turkey sandwich..

Posted by: maigen_obx on 2009-01-03, 07:30:38

Mine is really simple. Cubed chicken breast chopped celery little bit of mayo Morton's Natures Seasoning Salt (this makes the difference)