Best Heavenly Chicken Salad Recipes
JENNIE'S HEAVENLY SLOW COOKER CHICKEN
This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.
Provided by Jennie Hood Flynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g
HEAVENLY PINK SALAD
This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!
Provided by Debra Tyner
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
- Chill for several hours and top with crushed pecans if desired.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 59.6 g, Cholesterol 11.1 mg, Fat 14.1 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 86.4 mg, Sugar 42.2 g
BEST CHICKEN SALAD
The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Provided by Julia Moskin
Categories brunch, dinner, lunch, salads and dressings, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
- Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
- Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
- In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams
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