Best Confetti Chicken Salad Recipes

CONFETTI CHICKEN AND COUSCOUS SALAD

Confetti Chicken and Couscous Salad image

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

Steps:

Prepare couscous according to package directions.
In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD

EXTRA MEAT CONFETTI MACARONI & CHICKEN SALAD image

I chose this particular name for this HEARTY MEAT FILLED PASTA SALAD, because of All of the vibrant fresh colors of the VEGETABLES I used in this salad. This recipe makes a lot, & I created it this way to share with my neighbor. Her kids does not like vegetables that much but she stated they devoured this salad. Said she had to...

Provided by Rose Mary Mogan

Categories Chicken Salads

Time 2h35m

Number Of Ingredients 16

Ingredients

7 lb bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
3 large carrots, shredded
1 large green bell pepper,chopped
4-5 large celery stalks, chopped
1 large yellow onion, chopped
10 mini sweet pepper, chopped assorted colors
1/4-1/3 c balsamic vinegar
2/3 c di jon mustard
6 c elbow macaroni or other pasta shape of choice
1 1/2 qt mayonnaise (good quality) or more if needed
1 Tbsp each granulated garlic & onion not salt
1 1/2 Tbsp coarse black pepper
1/3 c dried chopped chive
15-18 small gherkin pickles, chopped
1/3 c sugar (optional)
1/3 c yellow mustard (was all i had)

Steps:

1. Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
2. Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
3. While chicken cooks, chop & shred all of the vegetables.
4. Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
5. I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
6. Add in the chopped chive and chopped cooked chicken, and stir till blended together.
7. Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
8. Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.

CONFETTI CHICKEN SALAD

CONFETTI CHICKEN SALAD image

Categories Chicken

Yield Serves about 4-5

Number Of Ingredients 13

Ingredients

3 Chicken breast w/skin
olive oil
1 Tbls. chopped fresh (or dried) rosemary
1 Tbls. chopped fresh (or dried) basil
2 garlic cloves, chopped
2 tsp. Kosher salt
2 tsp. Fresh cracked pepper
3 green onions, chopped
2 TBLS red onion, minced
1 small red bell pepper (roasted, pealed & chopped)
1 - 2 Stalks celery (depending upon preference)
Helmans mayonaise (I have never measured how much I use. It really depends upon your preference of the consistency of the salad)
1/3 cup roasted pecans, chopped

Steps:

Preheat oven to 400. Place garlic and salt in a mortar & pestal and mush until pasty. Add rosemary and basil and mush into garlic mixture. Add olive oil to herb mixture and mix. Rub each chicken breast with herb mixture being sure to get under the skin. Roast chicken in 400 degree oven for 15 minutes then turn down to 350 for 45 minutes. Cool chicken to room temp. & then refrigerate until cold (overnight if possible). After chicken has cooled, set out and bring back to room temperature. De-bone and chop chicken into bite-size pieces. Add vegetables and mix well. Add mayo, a Tbls. at a time, until salad reaches consistency you like it. Sprinkle with chopped pecans.