Best Gourmet Chicken Salad Ii 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

BEST CHICKEN SALAD



BEST Chicken Salad image

For a chicken salad that's guaranteed to be a winner, look no further!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Side Dish

Time 10m

Number Of Ingredients 15

2 large boneless
1 cup chopped celery
1 1/2 cups halved seedless red grapes
3 green onions (,chopped)
1 cup mayonnaise ((for a healthier choice use Avocado Oil Mayonnaise))
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
  • In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
  • Cover and chill in the fridge for at least 4 hours before serving.
  • Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Nutrition Facts : Calories 279 kcal, Carbohydrate 7 g, Protein 7 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 532 mg, Sugar 6 g, ServingSize 1 serving

GOURMET CHICKEN SALAD



Gourmet Chicken Salad image

This recipe is great for picnics and potluck luncheons. It's cool, light, and great for a hot day's lunch on the patio. Serve on crescent rolls, with crackers, or your favorite bread.

Provided by Jan Kinnard

Categories     Salad

Yield 6

Number Of Ingredients 6

2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
½ cup sliced almonds
½ cup chopped celery
1 (8 ounce) can mandarin oranges, drained
¾ cup creamy cucumber salad dressing

Steps:

  • Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 15.1 g, Cholesterol 57.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 23.1 g, SaturatedFat 3.6 g, Sodium 991.1 mg, Sugar 12.7 g

GOURMET CHICKEN SALAD



Gourmet Chicken Salad image

I developed this recipe because I feel that most chicken salad recipes do not have enough zest to them. This is easy and tastes delicious.

Provided by gord030831

Categories     Brunch

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 large cooked boneless skinless chicken breast (coarsely chopped)
2 tablespoons mayonnaise
2 tablespoons onions (finely chopped)
1/4 teaspoon paprika
1/4 teaspoon Morton nature seasons seasoning blend
salt and pepper, according to your taste (if needed)

Steps:

  • Mix ingredients together (don't make it mushy).
  • If it is not wet enough add a little mayonnaise.
  • Best if refrigerated for at least 3 hours before serving.

Nutrition Facts : Calories 66.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 20.2, Sodium 68.4, Carbohydrate 2.3, Fiber 0.1, Sugar 0.7, Protein 6.8

GOURMET CHICKEN SALAD SANDWICH



Gourmet Chicken Salad Sandwich image

This is an adult version of a childhood favourite. As kids, we had lots of chicken and sweetcorn sandwiches and I wanted to upgrade the flavor profile of the mixture as I got more experimental with my cooking. I have added yoghurt to the recipie so its healthier than just mayo alone! It's got the sweet and tart of cranberries...

Provided by Maryam Rasul

Categories     Poultry Appetizers

Time 1h20m

Number Of Ingredients 16

CHICKEN PREP
1 large chicken breasts, boneless and skinless
1 c chicken stock to boil chicken breast in.
1 Tbsp garlic paste
1 Tbsp ginger paste
1 pinch salt and pepper or soy sauce
1 Tbsp oil
MIXTURE PREP
1 c yogurt, plain and nonfat (i also use greek yoghurt)
1/3 c mayonnaise, fat-free
1 large fresh ripe avacado
1 bunch spring onions
1 pkg dried cranberries
1 Tbsp cracked black peppercorns
1 tsp salt
1 tsp sugar (optional)

Steps:

  • 1. First, clean chicken breast and remove excess fat and bits.
  • 2. Then, cut into small pieces. About 1 inch cubes.
  • 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
  • 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
  • 5. Add the stock to the pan.
  • 6. Next add the marinated chicken cubes.
  • 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
  • 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
  • 9. Leave chicken to cool in its own juices.
  • 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
  • 11. Chop up the spring onions and the avacado.
  • 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
  • 13. Add dried cranberries and mix.
  • 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
  • 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!

CHICKEN SALAD



Chicken Salad image

Categories     Bread     Salad     Sandwich     Chicken     Fall     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 9

1 large whole chicken (4 1/2 to 5 pounds)
9 to 10 cups chicken broth or water
2 cups mayonnaise
1/2 cup sweet pickle relish
2 cups chopped apples
2 cups halved seedless red grapes
1 cup chopped pecans
8 hard-boiled eggs, chopped
Salt and freshly ground black pepper, to taste

Steps:

  • Place the chicken and broth in a large pot, cover, and bring to a boil. Reduce the heat and simmer gently until the chicken is cooked through and the meat is ready to fall off the bone, about 45 minutes.
  • Using tongs, transfer the chicken to a plate; set it aside until it is cool enough to handle. Then pull the meat from the bones in large pieces, discarding the skin and bones.
  • In a large bowl, combine the chicken with the mayonnaise, relish, apples, grapes, pecans, and eggs. Season with salt and pepper. Mix well. Serve over greens or in a sandwich.

GOURMET CHICKEN SALAD



Gourmet Chicken Salad image

This isn't your typical chicken salad. The sweetness of the seedless grapes, the lightness of the whipping cream, the crunch of the nuts and the dried fruit make a perfect complement to this chicken salad. It's just like chicken salad you would expect to find at a fancy restaurant, but it's super easy to make. I like to eat this with crackers as much as I like eating it as a sandwich. Revised 6/13/16 to lower the salt content.

Provided by Crafty Lady 13

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups cooked chicken, diced and chilled
1 cup chopped celery
1 cup seedless grapes, cut in half
1/4 cup dried cranberries
1/4 cup pecan halves, chopped or 1/4 cup slivered almonds
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1 cup mayonnaise
1/3 cup heavy whipping cream

Steps:

  • In a medium bowl, whip cream to soft peaks.
  • Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
  • Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

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