Indulge in a culinary journey with our meticulously curated collection of chicken salad recipes, ranging from the classic to the innovative. Embark on a delightful escapade as we tantalize your taste buds with a symphony of flavors, textures, and colors. Discover the timeless appeal of Jackie's Basic Chicken Salad, a harmonious blend of tender chicken, crisp celery, sweet grapes, and a creamy mayonnaise-based dressing. For a touch of tang and crunch, relish the refreshing Lemon-Herb Chicken Salad, featuring succulent chicken tossed in a vibrant lemon-herb vinaigrette, complemented by crisp cucumbers and red onions.
Embark on a culinary adventure with our tantalizing collection of chicken salad recipes. Immerse yourself in a symphony of flavors, textures, and colors as you explore the classic and innovative dishes curated just for you. Discover the timeless appeal of Jackie's Basic Chicken Salad, a harmonious blend of tender chicken, crisp celery, sweet grapes, and a creamy mayonnaise-based dressing. For a refreshing twist, savor the piquant charm of the Lemon-Herb Chicken Salad, where succulent chicken mingles with a vibrant lemon-herb vinaigrette, complemented by crisp cucumbers and red onions.
Quench your thirst for culinary exploration with our diverse selection of chicken salad recipes. Embark on a delectable journey as we guide you through a symphony of flavors, textures, and colors. Discover the timeless appeal of Jackie's Basic Chicken Salad, a harmonious blend of tender chicken, crisp celery, sweet grapes, and a creamy mayonnaise-based dressing. For a refreshing twist, savor the piquant charm of the Lemon-Herb Chicken Salad, where succulent chicken mingles with a vibrant lemon-herb vinaigrette, complemented by crisp cucumbers and red onions.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
BASIC CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
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.
JACKIE'S CHICKEN SCAMPI - YANKEE KITCHEN
This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program.
Provided by ForeverMama
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
- Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
- Place chicken mixture in a 7 x 11 pyrex pan.
- Sprinkle with enough crushed Ritz crackers to cover the top evenly.
- Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
- Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
- NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.
Nutrition Facts : Calories 544.6, Fat 43, SaturatedFat 8.3, Cholesterol 109, Sodium 693.2, Carbohydrate 2.7, Fiber 0.6, Sugar 0.5, Protein 36.1
Tips:
- For the best flavor, use high-quality mayonnaise. You can also make your own mayonnaise at home.
- Use fresh, flavorful celery and onion. You can also add other vegetables, such as chopped carrots or bell peppers.
- Season the chicken salad to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the chicken salad on a bed of lettuce or spinach. You can also add other toppings, such as chopped walnuts, cranberries, or crumbled bacon.
Conclusion:
Jackie's Basic Chicken Salad is a delicious and versatile dish that can be enjoyed in many different ways. It's a great option for a quick and easy lunch or dinner, and it's also perfect for picnics, potlucks, and other gatherings. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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