Best Gringo Chicken Salad Recipes

GRINGO CHICKEN

Gringo Chicken image

I got this long ago from a friend, who got her from her mother, who got it from a firend ... A long time favorite!

Provided by SuePA

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless chicken breasts
1 onion, medium chopped
1 clove garlic, minced
1 red bell peppers or 1 green bell pepper, chopped
3 tablespoons margarine
1 can Rotel tomatoes & chilies
1 can condensed cream of mushroom soup
10 ounces chicken broth
12 6-inch corn tortillas
1 lb monterey jack cheese, shredded

Steps:

Cook chicken breasts in microwave until done.
Cut meat into chunks.
Set aside.
Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
Mix together the canned ingredients and chicken broth.
Add sauteed ingredients.
Mix well.
Tear tortillas into fourths.
Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
Repeat.
Bake at 350 for 20-30 minutes, until bubbly.

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

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

Ingredients

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

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

THE BEST CHICKEN SALAD

The Best Chicken Salad image

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

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

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.

GRINGO CHICKEN SALAD

Gringo Chicken Salad image

A salad not only for Gringos, but for anyone who enjoys a good chicken salad. Source: unknown

Provided by Lynnda Cloutier

Categories Chicken Salads

Number Of Ingredients 16

Ingredients

4 cups chopped cooked chicken
2 cups shredded sharp cheddar cheese, 8 oz
1 can kidney beans, drained, 16 oz
1/2 cup chopped onion
1/2 cup sliced ripe olives
1/2 cup chopped sweet red or green pepper
1/2 cup mayonnaise or salad dressing
1/2 cup low fat sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. dried basil, crushed
salt and pepper to taste
shredded lettuce
2 medium avocados, seeded, peeled and sliced
2 medium tomatoes, chopped
corn chips

Steps:

1. In large bowl, mix chicken, cheese, kidney beans, onion, olives and red pepper. In small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt and pepper. Stir into chicken mixture til coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato and corn chips. Makes 6 to8 main dish servings.