Best 7 Chicken Salad For A Crowd Recipes

CHICKEN SALAD FOR A CROWD

Steps:

• Salt and pepper the chicken breasts and roast for about 30 minutes in a 375 degree oven or until no pink meat remains
• Let cool and then remove the skin and cut the chicken into cubes
• Add herbs, celery, onions and pecans
• Mix mayo and sour cream and pour over the top
• Add salt and pepper to taste
• Mix well and make into sandwiches or appetizers on toasted bread rounds

CHUNKY CHICKEN SALAD FOR A CROWD

Steps:

• If you're using boneless chicken breasts, place chicken in a large stockpot and cover with water.
• Bring to a boil over medium-high heat. Reduce heat to low and cover.
• Cook for 20 minutes or until no longer pink.
• Chop or shred chicken.
• In a large bowl, mix chicken with apple, onion, celery, walnuts, salt, and pepper. Toss with mayonnaise and mustard.
• Store in the fridge.

CHICKEN SALAD FOR A CROWD

Steps:

• Cook orzo to desired doneness as directed on package. Drain; rinse with cold water.
• In large bowl, combine mayonnaise, half-and-half, salt, pepper and lemon juice. Stir in cooked orzo and all remaining ingredients; mix well. Cover; refrigerate at least 4 hours or overnight.

CHICKEN SALAD FOR A CROWD

Steps:

• Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
• Peel and mince onion. Can use small to medium size.
• Clean and thinly slice celery.
• Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
• Combine all ingredients with the chicken and cover and refrigerate over night.
• Next Morning:.
• Taste test for additional Beau Monde.
• Add more half & half or milk to thin and make creamier if desired.
• OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.

CHICKEN SALAD FOR FIFTY PEOPLE

Steps:

• Salt and pepper chickens, and roast @375F for about 1 1/2 - 2 hrs., or until you can easily pull the leg away from the cavity. Make sure the juices are clear. If bloody, cook longer.
• Cool chickens and remove meat from the bones. Chop and chill.
• Toast almonds in a heavy skillet. Stir and toss CONTINUALLY until nicely browned.
• Combine chicken with remaining ingredients.
• You can make this the day before by omitting the grapes and adding before serving.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

KENT'S CHICKEN BOG FOR A CROWD

Steps:

• Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
• Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.