Best 4 Chicken Salad Pioneer Woman Recipes

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Indulge in the delightful flavors of the Pioneer Woman's Chicken Salad, a classic dish that combines tender chicken, crunchy vegetables, and a creamy mayonnaise-based dressing. This versatile salad can be enjoyed on its own, as a sandwich filling, or as a topping for a fresh and flavorful salad. In this article, we've gathered a collection of Pioneer Woman's Chicken Salad recipes, each offering a unique twist on this beloved dish. From a classic recipe with a simple yet satisfying flavor profile to variations that incorporate different ingredients like grapes, almonds, or avocado, these recipes cater to a wide range of tastes and preferences. Whether you're a seasoned cook or a beginner in the kitchen, you'll find the perfect Pioneer Woman Chicken Salad recipe to tantalize your taste buds.

Let's cook with our recipes!

CHICKEN SALAD



Chicken Salad image

Try this easy chicken salad recipe that's great as a hearty lunch or quick weeknight dinner. Serve it with a side of kettle chips or a crunchy pickle!

Categories     Sunday lunch     comfort food     main dish     poultry     salad

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1 whole cut up fryer chicken
2 stalks (to 3 stalks) celery, chopped
3 whole green onions, chopped
2 c. (to 3 cups) grapes, halved
1/2 c. mayonnaise
1/2 c. plain yogurt or sour cream
Juice of 1 lemon
1 tbsp. (to 2 tablespoons) brown sugar
Kosher salt to taste
Fresh ground black pepper to taste
Small handful of fresh dill, minced
Cayenne pepper, to taste
1/2 c. slivered almonds

Steps:

  • Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
  • Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
  • Chop all of your fruits and veggies and place them in a bowl with the chicken.
  • In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
  • Add the dill (or oregano or cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper!
  • When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
  • Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon-you'll love it!

SUMMER CHICKEN SALAD



Summer Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
Olive oil, for drizzling
4 ears fresh corn (or use 2 if on the large side)
3 tablespoons minced fresh dill, plus more for serving
3 stalks celery (inner light green stalks and leaves), finely diced
3 stalks celery (inner light green stalks and leaves), finely diced
1 medium red onion, finely diced
1 1/2 cups blueberries
3/4 cup crumbled feta, plus more for serving
1/4 cup half-and-half
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
Juice of 1 lemon
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 head butter lettuce, leaves separated

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.

BASIC CHICKEN SALAD



Basic Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
  • Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
  • Preheat the oven to 400 degrees F.
  • Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

BEST CHICKEN SALAD



Best Chicken Salad image

The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 12

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann's, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
  • Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, organic chicken, crisp celery, and flavorful grapes.
  • Boil the chicken breasts in a flavorful broth to infuse them with extra moisture and taste.
  • Shred the chicken into bite-sized pieces for even distribution throughout the salad.
  • Chop the celery and grapes into small pieces so they blend well with the other ingredients.
  • Use a light touch when mixing the salad to prevent the ingredients from becoming mushy.
  • Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Garnish the salad with fresh herbs or a sprinkle of paprika for a pop of color and flavor.

Conclusion:

Pioneer Woman's Chicken Salad is a classic dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit with your family and friends. Whether you're serving it as a main course or a side dish, this salad is a delicious and satisfying choice. So next time you're looking for a quick and easy meal, give Pioneer Woman's Chicken Salad a try! You won't be disappointed.

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