Best Classic Chicken Salad Recipes

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

CLASSIC CHICKEN SALAD

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.

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Prepare chicken as directed on package; cut into strips.
• Toss lettuce with dressing in large bowl.
• Place on 4 serving plates.
• Top with chicken and remaining ingredients.

CLASSIC ITALIAN CHICKEN SALAD

Steps:

• Toss salad greens with chicken breast strips, tomatoes and onions in large salad bowl.
• Add dressing; mix lightly. Top with cheese.

CLASSIC GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in large salad bowl.
• Add dressing; toss to coat.
• Sprinkle with cheese.

CLASSIC ITALIAN CHICKEN SALAD

Steps:

• Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl.
• Add dressing and mix lightly.
• Top with cheese.
• Serve immediately.
• Enjoy!

AMERICAN KITCHEN CLASSIC CHICKEN SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
• To the bowl, add the chicken, celery, onion, apple and raisins. Toss everything together, taste and adjust the seasoning if desired. Chill before serving.

CLASSIC CREAMY CHICKEN SALAD RECIPE

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shred meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.) Mix all salad ingredients (including chicken, shredded) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)

CLASSIC SALAD WITH CHICKEN

Steps:

• Make croutons:
• Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely.
• Make bacon bits:
• Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool.
• Make dressing:
• Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste.
• Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium

WHOLE FOODS CLASSIC CHICKEN SALAD

Steps:

• TO MAKE THE DRESSING: In a bowl, whisk sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Very slowly and gradually add the boiled mixture to the egg yolk, stirring constantly, until it is warm to the touch. (If any egg solidifies, pick it out and discard.) Gradually add the wet mixture to the dry ingredients, whisking constantly to combine. Reduce heat to low and pour the mixture back into the saucepan. Stirring constantly, heat the mixture until thickened, 2 to 3 minutes. Do not allow it to boil. Remove from heat, transfer to a bowl and cool thoroughly. Mixed boiled dressing with mayonnaise. TO MAKE CHICKEN SALAD: Put celery and red onions in food processor -- pulse to chop lightly. Return to big final serving bowl. Put chicken in small batches into food processor -- pulse to achieve small pieces. Add to serving bowl. Combine chicken, celery, onion, dressing and sour cream. Add additional salt and pepper if necessary.

CLASSIC CHICKEN CAESAR SALAD RECIPE

Steps:

• Cook and stir chicken in 1/4 cup dressing in skillet on medium-high heat 8 min. or until chicken is done.
• Toss greens with chicken, croutons and cheese in large salad bowl.
• Add remaining dressing just before serving; mix lightly.

CREAMY CLASSIC CHICKEN SALAD

Steps:

• Mix ingredients.
• Refrigerate several hours or until chilled.

CLASSIC CHICKEN SALAD

Steps:

• In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins.
• Blend together chutney, mayo, paprika, curry powder and lime juice.
• Season to taste with cayenne and garlic salt Chile.
• Flute cantelopes and fill with salad.

WHOLE FOODS CLASSIC CHICKEN SALAD RECIPE - (3.8/5)

Steps:

• To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside.In a small saucepan, bring vinegar and water to a boil. Very slowly and gradually, add the boiled mixture to the egg yolk, stirring constantly, until its warm to touch. If any egg solidifies, pick it out and discard. Gradually add wet mixture to the dry ingredients, whisking constantly to combine 2.Reduce heat to low and pour mixture back into saucepan. Stirring constantly, heat the mixture until thickened ,2-3 minutes. DO NOT ALLOW TO BOIL.Remove from heat, transfer to bowl and cool completely. Mixed boiled dressing with mayonnaise To make chicken Salad 1. Put celery and red onion in food processor--pulse to chop lightly. Return to final serving bowl.Add chicken to serving bowl. Combine chicken ,celery ,red onion, dressing and sour cream. Add additional salt and pepper to taste

CLASSIC CAROL CHICKEN SALAD

Steps:

• Place chicken tenders in Instant Pot with water, bouillon and ranch dressing mix.
• Place the lid on the cooker and set to seal.
• Cook at pressure on the high setting for ten minutes; use the quick release.
• Remove chicken and drain; when cool enough to handle, shred the chicken.
• Use a box grater to finely grate the celery or use a ginger grater. You should have 1/4 cup celery pulp.
• Mix the chicken with the dressing ingredients and celery pulp, stirring to mix well.
• Serve as a salad or in sandwiches.