Best Best Ever Chicken Salad Recipes

BEST CHICKEN SALAD EVER

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

THE BEST TASTING CHICKEN SALAD EVER

Steps:

• Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes.
• Remove from pot and let cool in container or bowl.
• Chicken cools pretty quickly, usually about 10 minutes. When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up.
• After it cools completely, add garlic salt, and pepper.
• Add real mayo and celery.
• Serve between 2 slices of your favorite bread.
• The garlic salt is the secret ingredient to this chicken salad.

THE BEST CHICKEN SALAD EVER

Steps:

• 1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to "soupy".
• 2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
• *I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!

BEST CHICKEN SALAD EVER I

Steps:

• Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.

BEST CHICKEN SALAD - EVER!

Steps:

• For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
• Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.

BEST EVER PASTA SALAD WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
• In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.

BEST CHICKEN SALAD EVER II

Steps:

• In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
• Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
• In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.

THE BEST CHICKEN SALAD EVER

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

BEST-EVER CHICKEN SALAD RECIPE - (4.1/5)

Steps:

• Instructions Pre-heat oven to 350 F. Rub oil all over the chicken pieces and sprinkle with salt and pepper. Bake for 35 to 45 minutes (internal temp should reach 165 F). . Remove the chicken, let cool, then pull the meat from the bones and roughly chop. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed. Refrigerate for at least an hour. Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!

BEST EVER CHINESE CHICKEN SALAD

Steps:

• 1. In a 2- to 3- quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside. 2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges corss-wise into 1/4-inch-thick rounds, then cut these rounds itno quarters. Set aside. 3. Pour the vegetable oil into a 3- to 4- quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350 degrees, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Life out with a slotted spoon and transfer to paper towels to drain. 4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Tope with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.