Best Creamy Chicken And Potato Salad Recipes
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
CHICKEN POTATO SALAD RECIPE
Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.
Provided by Becky Hardin
Categories Side Dish
Time 10m
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
- In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
- Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
- Serve with crackers.
Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CREAMY CHICKEN-POTATO BAKE
Try this deliciously creamy chicken, potato and green bean casserole. Your family will love it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray. In large microwavable bowl, microwave cream cheese spread and milk uncovered on High 1 to 2 minutes, stirring halfway through, until mixture can be stirred to smooth consistency. Stir in salt and pepper.
- Heat roasted red potatoes and green beans in bags in microwave on High 5 minutes. Add to cream cheese mixture, along with chicken.
- In small bowl, mix bread crumbs and butter.
- Spoon potato mixture into baking dish; top with bread crumb mixture. Bake 35 to 40 minutes or until bubbly and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 g
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CREAMY CHICKEN-POTATO SALAD
Vinegar and garlic salt are added to mayonnaise to make the yummy dressing for this easy chicken-potato salad.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 30 min. or until tender; drain. Cool.
- Meanwhile, mix mayo, vinegar and garlic powder in large bowl until blended. Stir in remaining ingredients except potatoes.
- Peel potatoes; cut into cubes. Add to chicken mixture; mix lightly. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
CREAMY CHICKEN AND POTATO SALAD
Make and share this Creamy Chicken and Potato Salad recipe from Food.com.
Provided by Tracey_B
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220 degrees celcius. Lightly coat an oven tray with cooking spray.
- Place the potatoes in a microwave dish, cover and cook on High for 6 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden.
- Wrap the bacon in absorbent paper and cook in the microwave on High for 2 minutes. Chop.
- Gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Serve.
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