Best Blackened Turkey Salad Can Sub Chicken Recipes

CHICKEN OR TURKEY SALAD

Chicken or Turkey Salad image

This is very good served over a bed of lettuce or as a sandwich. It's a good way to use up left over turkey at Thanksgiving. I am basing prep and cook time on using left over meat. Cook time is actually the chill time.

Provided by keen5

Categories Lunch/Snacks

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cubed cooked chicken or 2 cups turkey
1/2 cup sliced celery
1/3 cup salad dressing or 1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon onion salt
1 dash pepper

Steps:

Combine chicken and celery in bowl.
Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
Pour over chicken and celery; toss.
Cover; chill at least 2 hours.
For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Deluxe Chicken or Turkey Salad (julia Child) image

Make and share this Deluxe Chicken or Turkey Salad (julia Child) recipe from Food.com.

Provided by WaterMelon

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

6 cups skinless and boneless cooked chicken or 6 cups cooked turkey, cut into bite size pieces
salt
freshly ground white pepper
1 tablespoon light olive oil
3 tablespoons fresh lemon juice
1/2 cup chopped fresh parsley
1 teaspoon finely cut tarragon leaves or 1/4 teaspoon fragrant dried tarragon
1 cup tender celery, diced
1/2 cup scallions or 1/2 cup mild onion, minced
3/4 cup chopped walnuts (optional)
3/4 cup mayonnaise, preferably homemade
1 head romaine lettuce, washed and dried
2 hard-boiled eggs
fresh parsley
3 -5 slices of red pimentos

Steps:

Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
Taste and add more salt/pepper/lemon juice if required.
Let mixture marinate for at least 10 minutes, tossing several times.
Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
Garnish before serving, if desired.
Note: Salad may be prepared a day in advance; cover and refrigerate.

EASY BUT DELICIOUS CHICKEN OR TURKEY SALAD

Easy but Delicious Chicken or Turkey Salad image

Sometimes simple is best. Mayonnaise and a few, delicate seasonings are all your leftover chicken or turkey really needs to make a good lunch. Serve on rolls, wraps, crackers, bread, English muffins, whatever you like.

Provided by 3KillerBs

Categories Lunch/Snacks

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cooked chicken or 4 cups cooked turkey
2 stalks celery, chopped
1/2-3/4 cup mayonnaise, to taste
2 tablespoons lemon juice
1 tablespoon parsley
1 teaspoon thyme
1/2 teaspoon salt (to taste)
fresh ground black pepper
lettuce (optional) or spinach (optional)
tomatoes (optional)
rolls or bread

Steps:

Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
Pile onto your preferred bread with greens and tomatoes.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Copycat Applebee's Low-Fat Blackened Chicken Salad image

Make and share this Copycat Applebee's Low-Fat Blackened Chicken Salad recipe from Food.com.

Provided by Sharon123

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 27

Ingredients

1/4 cup light mayonnaise (or try sour cream!)
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon mustard
1 tablespoon cider vinegar
1/4 teaspoon paprika
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 1/2 teaspoons black pepper
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne
2 boneless skinless chicken breast halves
2 tablespoons light butter
8 cups chopped iceberg lettuce (or blend of mixed lettuces)
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup black beans (optional)
1/2 cup shredded fat free mozzarella cheese
1/2 cup shredded fat-free cheddar cheese
1 large tomatoes, diced
1 hard boiled egg white, diced

Steps:

Dressing:.
Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
Marinade:.
Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
Recipe created by Todd Wilbur www.TopSecretRecipes.com.

Nutrition Facts : Calories 632.1, Fat 23.5, SaturatedFat 7.4, Cholesterol 106.5, Sodium 3977.1, Carbohydrate 66.5, Fiber 9.2, Sugar 50.7, Protein 44.9

BLACKENED CHICKEN SALAD

Blackened Chicken Salad image

Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!

Provided by Chuck Hughes

Time 5h35m

Yield 4 servings

Number Of Ingredients 30

Ingredients

2 tablespoons smoked paprika
1 tablespoon smoked sea salt
1 tablespoon coriander seeds, ground
1 tablespoon black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons olive oil
4 chicken drumsticks
4 chicken thighs, deboned
Vegetable oil
1/2 cup canned tomato soup, undiluted
1/4 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 shallot, minced
1 clove garlic, minced
Juice of 1 lemon
1/2 cup vegetable oil
Salt and pepper
1 head romaine lettuce
1 red onion, minced
3 tablespoons olive oil, divided
1 teaspoon red wine vinegar
Salt and pepper
1/2 cup radishes, julienned
1/4 cup fresh flat parsley, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil

Steps:

For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
Preheat the oven to 350 degrees F.
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.