Best Chicken Salad For An Endless Summer Recipes

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CLASSIC CHICKEN SALAD



Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories     Salad

Time 15m

Number Of Ingredients 8

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

  • Combine all ingredients in a small bowl and mix well.
  • Season with salt and pepper to taste.
  • Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SUMMER CHICKEN SALAD WITH RASPBERRIES



Summer Chicken Salad with Raspberries image

This summer chicken salad with raspberries celebrates the best of the season. It's juicy BBQ chicken served on a bed of spinach with fresh herbs and creamy goat cheese then drizzled with a tangy-sweet raspberry dressing. It's simple to make (without turning on the oven), and it's ready in just 20 minutes!

Provided by Kristen Stevens

Categories     Dinner

Time 20m

Number Of Ingredients 18

2 medium chicken breasts
4 tablespoons BBQ sauce
1 tablespoon honey
1 pinch sea salt
4 cups spinach leaves
½ cup raspberries
½ cup sliced radishes
¼ cup mint leaves (lightly packed)
¼ cup basil leaves (lightly packed)
2 tablespoons slivered almonds
2 tablespoons goat cheese
2 handfuls cherry tomatoes
1 cup fresh or frozen and thawed raspberries
4 large basil leaves
3 tablespoons honey
3 tablespoon olive oil
2 tablespoons cold water
1 tablespoon apple cider vinegar

Steps:

  • Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
  • Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
  • Pile all of the salad ingredients into a large salad bowl.
  • When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
  • Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 263 kcal, Sugar 20 g, Sodium 317 mg, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 26 g, Fiber 4 g, Protein 16 g, Cholesterol 39 mg, UnsaturatedFat 8 g

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

SUMMER CHICKEN SALAD



Summer Chicken Salad image

"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-3 servings.

Number Of Ingredients 10

2 cups cubed cooked chicken
1 celery rib, thinly sliced
1/2 cup seedless red grapes
1/3 cup raisins
1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped pecans
Leaf lettuce
Tomato slices, optional

Steps:

  • In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.

Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.

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