Best 7 Carols Summer Chicken Salad Recipes
**Carol's Summer Chicken Salad: A Refreshing and Flavorful Medley of Summer Delights**
As the sun shines brightly and the air fills with the sweet scent of blooming flowers, it's time to savor the vibrant flavors of summer with Carol's Summer Chicken Salad. This delightful dish is a symphony of fresh and zesty ingredients, carefully combined to create a refreshing and flavorful experience. From the tender and succulent chicken to the crisp and colorful vegetables, each bite is a journey through a garden of summer delights. Whether you're hosting a backyard barbecue, planning a picnic in the park, or simply looking for a light and satisfying lunch, Carol's Summer Chicken Salad is the perfect choice. With its easy-to-follow recipe and endless variations, this salad will undoubtedly become a summertime favorite.
Dive into the culinary adventure as the article presents three enticing variations of the classic summer chicken salad. The first recipe stays true to tradition, showcasing the perfect balance of flavors with tender chicken, crisp celery, sweet grapes, and crunchy almonds. The second variation adds a touch of tangy sweetness with the addition of fresh pineapple and a creamy honey-lime dressing. And for those who crave a spicy kick, the third recipe incorporates a zesty chili-lime dressing, sure to awaken your taste buds. With each variation, you'll discover a new dimension of flavor, making this salad a versatile and customizable dish that will please even the most discerning palate.
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
SUMMER CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
- Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
- Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
- For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
- Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
- Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
CAROL'S CHICKEN SALAD
A twist on the old standby chicken salad. The Ranch dressing gives it a great flavor. Prep time is based on using leftover cooked and cooled meat.
Provided by Briteyz
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
- Using as much or as little mayo as you like.
- Chill at least 1 hour.
- Serve on your choice of bread or rolls.
- Top with lettuce and tomato if you like.
- You can also serve on a bed of lettuce for a great salad.
CAROL'S CHICKEN FRUIT SALAD
I found this recipe in a church cookbook and it was submitted by C. Laird. It is a refreshing change of pace for chicken salad. The preparation time does not include cooking the chicken, as so often I use leftover cooked chicken for this meal.
Provided by HokiesMom
Categories Chicken
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cooked chicken into good sized chunks.
- Drain pineapple, reserving juice.
- Chop apple into chunks and dip in pineapple juice to keep them from browning.
- Combine chicken, pineapple, apple, grapes and mayonaisse.
- Mix well.
- Cover and chill 2 hours before serving.
- Serve over romaine lettuce leaves.
- Top with some of the cashews.
Nutrition Facts : Calories 290.2, Fat 12.4, SaturatedFat 2.3, Cholesterol 37.7, Sodium 238.5, Carbohydrate 29.6, Fiber 4.4, Sugar 19.6, Protein 18.3
CAROL'S SUMMER CHICKEN SALAD
This is such a nice summer light salad which you can put either chicken, turkey, ham or just have it vegetarian style
Provided by Carol Donald
Categories Fruit Salads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Cook bacon until crisp. Dain and crumble and set on paper towel.
- 2. Cook chicken breasts in pan till done. Season with salt and pepper. Put 1 tbsp. oyster sauce over chicken and let simmer till done
- 3. Chop spinach, green onions and pineapple and put in bowl.
- 4. Combine white wine vinegar, balsamic vinegar, oyster sauce, sweet and spicy mustard, olive oil, salt and pepper, cane sugar and pineapple juice in a jar and shake.
- 5. Add coconut and toss salad ingrediants then pour over salad.
SUMMER CHICKEN SALAD
"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.
Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.
CONTEST-WINNING SUMMER CHICKEN SALAD
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
Tips:
- To ensure the best flavor, use fresh, high-quality ingredients whenever possible.
- Make sure the chicken is cooked all the way through before adding it to the salad. You can check this by inserting a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C).
- If you don't have time to cook the chicken yourself, you can use a store-bought rotisserie chicken.
- To save time, you can chop the vegetables and hard-boiled eggs ahead of time and store them in the refrigerator until you're ready to assemble the salad.
- If you're making the salad ahead of time, be sure to add the dressing just before serving to prevent the salad from getting soggy.
Conclusion:
Carol's Summer Chicken Salad is a delicious and refreshing salad that's perfect for a summer lunch or dinner. It's packed with flavor and texture, and it's easy to make. With a few simple tips, you can make sure your salad turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
