Best Ellens Famous Chicken Salad Recipes
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CLASSIC CHICKEN SALAD
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
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
WENDY'S FAMOUS CHICKEN SALAD
I can not even begin to tell you how many times I have made this salad. I always have requests for this recipe. This is great for showers and weddings. The toasted Almonds add a unique flavor and the Whipping Cream adds a delicate quality. During the holidays, you can substitute chicken for turkey and the Grapes for dried Cranberries. I have even added chopped Pineapple chunks in the past. I usually double this recipe so I can have several lunches during the week. I hope you have as much success with this recipe as I have also had.
Provided by RNurse Mom
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone. It makes the moistest chicken salad.).
- While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
- De-bone Chicken and remove skin and cartilage.
- Place shredded/diced chicken meat in bowl.
- In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
- Toast Almonds for approximately 10 minutes (or until slightly golden.) turning Almonds at least once in between. **Keep a close eye on these while cooking, they can over cook very rapidly!
- In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.).
- Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
- Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
- Chill until ready to serve.
- Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.
Nutrition Facts : Calories 524.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 101.3, Sodium 1092.5, Carbohydrate 24.8, Fiber 2.2, Sugar 11, Protein 25.7
THE BEST CHICKEN SALAD EVER
This is the best chicken salad I have ever had in my life and it is so simple to make.
Provided by Richard Rego
Categories Salad
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g
CLASSIC CHICKEN SALAD
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
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
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