Best Chicken Salad For An Endless Summer Recipes

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CLASSIC CHICKEN SALAD



Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  • Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  • Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  • Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  • Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  • Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  • Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

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.

CHICKEN SALAD FOR AN ENDLESS SUMMER



Chicken Salad for an Endless Summer image

Great for warm summer evenings, or, remember summer during the winter! Makes a perfect luncheon salad, too. This is a recipe of my friend, Olive.

Provided by Yia Yia

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 large boneless skinless chicken breasts, poached and cooled
1 (8 ounce) can pineapple tidbits (reserve juice)
2 stalks celery, sliced
20 grapes, halved
1 cup baby peas, thawed
1 green onion, sliced
1/4 cup cashews
1/2 cup mayonnaise
1/4 cup chopped fresh chives
salt
pepper
4 romaine leaves, chilled, for garnish
1 cup chow mein noodles

Steps:

  • Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl.
  • Add celery, pineapple and grapes.
  • Toss.
  • Add the peas, green onion and cashews.
  • Toss.
  • In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy.
  • Add the mayo mixture and fresh chives to the chicken mixture and fold gently.
  • Add salt and pepper to taste.
  • Refrigerate for at least an hour to blend the flavors.
  • To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture.
  • Sprinkle with chow mein noodles for garnish.

Nutrition Facts : Calories 894.4, Fat 21.9, SaturatedFat 3.7, Cholesterol 45.4, Sodium 463.2, Carbohydrate 164.6, Fiber 22.6, Sugar 115.5, Protein 29.9

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