Best Horseradish Cheddar Chicken Salad Recipes

Chicken Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 1h25m

Yield 4 cups

Number Of Ingredients 12

1/2 cup toasted walnuts
1/4 cup dried cranberries
1 teaspoon Dijon mustard
1 teaspoon sugar
2 celery ribs, diced
2 scallions, thinly sliced up to the pale green parts
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup mayonnaise
Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)
Bibb lettuce leaves, for serving
Balsamic reduction, store-bought or homemade, for serving

Steps:

Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
Serve on lettuce leaves and drizzle with balsamic reduction.

Chicken, Celery, and Radish Salad image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 18

1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.