Easy Chicken Salad Recipes - Best Chicken Salad Recipes

Question: Chicken salad recipe that doesn't include fruit or nuts?

(Posted by: Liz on 2009-10-07 08:40:51)

I like to keep it savory... and exploring my chicken salad horizons. Anyone know of any good chicksal recipes? No nuts, no fruits.

Posted by: notyou311 on 2009-10-07, 08:50:56

Just use chicken, hard boiled eggs, celery, mayo, and a bit of onion. I like to add some curry powder.

Posted by: ? on 2009-10-07, 08:51:03

I MAKE IT WITH MIRACLE WHIP, CELERY, SALT & PEPPER. IT IS SIMPLE AND SOOO GOOD!!

Posted by: Roxie on 2009-10-07, 08:51:07

Chicken Salad Ingredients * 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 Directions 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

Posted by: Miami Lilly on 2009-10-07, 08:51:22

This one is simple, and sometimes, less is more... ***Chicken Salad*** INGREDIENTS (Nutrition) 2 boneless chicken breast halves, cooked 1/ 4 cup creamy salad dressing 4 tablespoons cole slaw dressing 1 stalk celery, chopped 1/ 4 onion, chopped salt and pepper to taste DIRECTIONS In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Posted by: Kelly on 2009-10-07, 08:51:41

I always make a pasta salad and add grilled chicken Pasta veggies of your choice Italian dressing chicken

Posted by: jessie on 2009-10-07, 09:12:57

Boil some chicken with eggs, onions and celery. When that is done give it some time to cool then de-bone the chicken and grind chicken in food processor also grind the eggs, onions and celery. Grind up some pickles as well. Put all this in a bowl and season with some season all. Add season all to your taste. Then add mayo until you reach desired creaminess. I made some just like this last week for a football game party and they were a hit.

Posted by: ? on 2009-10-07, 09:33:51

Mayonnaise, Ranch, pickle, and chicken.