Best 12 Deviled Chicken Salad Recipes

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Indulge in a symphony of flavors with our delectable Deviled Chicken Salad, a culinary masterpiece that tantalizes your taste buds. This versatile dish, perfect for both casual gatherings and elegant occasions, combines succulent chicken, a medley of crisp vegetables, tangy mayonnaise, and a hint of zesty mustard, all harmoniously blended to create a symphony of textures and flavors. Accompanying this main attraction is a trio of complementary recipes: a creamy and refreshing Cucumber Salad, a vibrant and tangy Carrot Raisin Salad, and a classic Southern-style Potato Salad, each offering a unique flavor profile to complement the star of the show. Embark on a culinary journey with our Deviled Chicken Salad and its delightful accompaniments, transforming your table into a feast fit for royalty.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Steps:

  • Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  • In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
  • Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  • Transfer to a large platter and serve.

DEVILED CHICKEN FRANCESE



Deviled Chicken Francese image

This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won't waste any sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast (no tenders)
Salt and pepper
AP flour, about 1 cup
3 large eggs
1 scant tablespoon Dijon mustard
3 tablespoons milk
3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
2 lemons
3 tablespoons butter
2 large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1 tablespoon Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
A handful flat-leaf parsley, for serving
1 loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling
1 large bundle arugula, cleaned, or boxed leaves

Steps:

  • Gather your ingredients and a gel board to prepare chicken.
  • Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
  • Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
  • Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
  • Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
  • Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED CHICKEN SALAD



Deviled Chicken Salad image

Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.

Provided by Engrossed

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb cooked boneless skinless chicken breast, shredded
1/2 cup red onion, chopped
1/2 cup pimento stuffed olives or 1/2 cup black olives, sliced
1/2 cup red bell pepper, chopped (optional)
1 -2 tablespoon capers, rinsed
2 tablespoons fresh parsley, chopped (optional)
1/4 cup Best Foods Mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper, more to taste
garlic salt, to taste (optional)

Steps:

  • Combine salad ingredients.
  • Stir together dressing ingredients.
  • Combine dressing with salad.

Nutrition Facts : Calories 284.8, Fat 12, SaturatedFat 3.5, Cholesterol 107.8, Sodium 307.2, Carbohydrate 6.5, Fiber 0.6, Sugar 2.4, Protein 36.1

NEELY'S DEVILED CHICKEN



Neely's Deviled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

3 1/2 pounds skinless boneless chicken thighs, washed and dried
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
1 orange, juiced
2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon Mustard
1 cup pitted prunes

Steps:

  • Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

DEVILED CHICKEN RECIPE



Deviled Chicken Recipe image

Deviled Chicken is southern comfort food at its best! Tender chicken thighs in a crunchy, spicy coating then baked to perfection - devilishly delicious!

Provided by Becky Hardin

Categories     Dinner

Time 1h

Number Of Ingredients 10

½ cup Dijon mustard
1 tablespoon lemon juice (from ½ lemon)
1 teaspoon ground paprika
½ teaspoon ground cayenne pepper
1½ cups Panko breadcrumbs
1 tablespoon dried parsley
1 tablespoon dried chives
½ teaspoon garlic powder
4-6 boneless, skinless chicken thighs
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
  • In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
  • Season both sides of the chicken thighs with salt and pepper.
  • One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
  • Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.

Nutrition Facts : Calories 248 kcal, Carbohydrate 19 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 107 mg, Sodium 901 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

DEVILED CHICKEN



Deviled Chicken image

A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 teaspoons paprika
1/2 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
1 whole chicken (4 pounds), giblets, neck, and excess fat removed from cavity, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 1/2 pounds purple potatoes, halved if large
2 bunches red baby beets (1 1/4 pounds), trimmed

Steps:

  • Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
  • Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
  • Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
  • Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
  • Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.

LOW CARB DEVILED CHICKEN SALAD



Low Carb Deviled Chicken Salad image

Guiltless and satisfying for low carbers, a new twist on chicken salad. Makes a very hearty lunch. Prep time does not include time to cook chicken and boil the egg.

Provided by MNLisaB

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1/2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine
salt & fresh ground pepper

Steps:

  • Prepare whole chicken breast;grilled is tastier.
  • Cube and put in mixing bowl.
  • Mix in chopped hardboiled egg,celery, and green onions or chives.
  • Mix in mayonnaise and mustard.
  • Add salt and fresh ground pepper to taste.
  • Chill and enjoy.

Nutrition Facts : Calories 289.2, Fat 15.9, SaturatedFat 4.6, Cholesterol 174.9, Sodium 167.2, Carbohydrate 1.1, Fiber 0.5, Sugar 0.7, Protein 33.3

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

Provided by Mark Bittman

Categories     dinner, easy, quick, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs, or a mixture of thighs and drumsticks
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallots, onion or scallion
1/4 teaspoon ground cayenne pepper or Tabasco sauce, or to taste
Minced parsley for garnish, optional

Steps:

  • Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
  • Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
  • When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
  • At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams

LOW CARB DEVILED CHICKEN SALAD RECIPE - (4.4/5)



Low Carb Deviled Chicken Salad Recipe - (4.4/5) image

Provided by Katecooks

Number Of Ingredients 6

1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1 ⁄2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine

Steps:

  • Prepare whole chicken breast;grilled is tastier. Cube and put in mixing bowl. Mix in chopped hardboiled egg,celery, and green onions or chives. Mix in mayonnaise and mustard. Add salt and fresh ground pepper to taste. Chill and enjoy

DEVILED CHICKEN



Deviled Chicken image

An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.

Provided by yukigumo719

Categories     Australian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg chicken pieces
2 tablespoons oil
1 large onion
2 garlic cloves
1 teaspoon oil, Extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon curry powder
2 tablespoons vinegar
1 teaspoon soy sauce
salt
cracked pepper

Steps:

  • Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
  • Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
  • Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
  • Serve with steamed Rice.

DEVILED CHICKEN



Deviled Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

Chicken breasts
Dijon or coarse mustard
Shallots
Cayenne
Parsley

Steps:

  • Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
  • Spread this mixture over the top of the chicken before putting it in the pan.
  • Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped parsley.

Tips:

  • Use high-quality mayonnaise. Look for a brand that is made with cage-free eggs and contains no added sugar.
  • If you don't have celery, you can use chopped green bell pepper or cucumber instead.
  • For a spicier salad, add a pinch of cayenne pepper or paprika.
  • If you're using canned chicken, be sure to drain it well and flake it before adding it to the salad.
  • Serve the salad on a bed of lettuce or in a croissant for a complete meal.

Conclusion:

Deviled chicken salad is a classic Southern dish that is perfect for any occasion. It's easy to make, delicious, and can be served as a main course or a side dish. With its creamy, tangy, and slightly spicy flavor, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this deviled chicken salad recipe a try.

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