Best 6 Baked Chicken Salad Recipes

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Steps:

• For marinade:
• Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
• For coating:
• Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
• Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
• For salad:
• Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
• Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
• Place 1 chicken breast on each plate. Divide salad among plates and serve.

MISS DAISY'S HOT BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients.
• Pour into greased casserole.
• Mix cheddar and crushed chips and sprinkle over the top.
• Bake for 10 minutes.

BAKED NECTARINE CHICKEN SALAD

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

BUTTERMILK BAKED CHICKEN WITH SPINACH SALAD

Steps:

• Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
• Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
• Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
• Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
• Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

BAKED CHICKEN SALAD

Steps:

• Rinse the chicken breast under cold water and pat dry.
• Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
• Sprinkle with garlic and onion salt to taste.
• Bake in a 350F oven for about 20 minutes or until done.
• You do not want them to dry out, so watch them carefully.
• Remove from pan and cool completely.
• Dice the chicken breast into small pieces, DO NOT GRIND.
• Add the celery, onion, and pickle relish.
• Mix in some salad dressing to moisten chicken mixture.
• Add salt and pepper to taste.
• You will have to add more salad dressing in about an hour.
• The chicken will soak up the dressing.
• Cover and refrigerate 2 hours or overnight.
• Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

BAKED GREEK CHICKEN SALAD

Steps:

• Place chicken breasts in a baking dish.
• Sprinkle with spice mixture, recipe #425441.
• Mix together lemon juice and melted butter; pour over chicken.
• Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
• Slice chicken into strips.
• Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
• Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
• If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.