Best Lisas Chicken Salad Recipes

Lisa's Chicken Salad image

Provided by Lisa Walker

Number Of Ingredients 6

1 cooked chicken breast cut up fine
1 celery stalk chopped
1 small apple chopped ( i leave the skin on)
15 whole pecans chopped ( i only have whole ones so had to count them lol)
2 heaping tablespoons of hellman's mayo (thats all i use )
salt and pepper to taste

Steps:

1. In a big bowl (if you're anything like me you need a big bowl so you don't make a mess LOL) Cut up your chicken ( I cut it and them use my fingers to make is smaller) add your celery, apples and pecans, add your mayo salt and pepper and mix well. I have added dried cranberries before grapes if I have them.

Lisa's Chicken Salad Spread image

Provided by Lisa Johnson

Categories Salads

Time 30m

Number Of Ingredients 5

3/4 c finely chopped cooked chicken
1/3 c finely chopped celery
1/4 c finely chopped dill pickles
2 to 3 Tbsp mayonnaise
salt and pepper

Steps:

Lisa's Chicken Salad image

Provided by Lisa Allen

Number Of Ingredients 7

2 can(s) chunk chicken breast-drained (12.5 oz.)
1 large apple chopped (i use jonagold)
1 c pecans chopped
1/2-1 c your favorite mayonnaise (or as much as you like)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder

Steps:

1. Mix all the ingredients well, add as much or as little Mayo, salt, pepper and any seasoning you like. Store in fridge. Serve on bread or with crackers.

The Best Chicken Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

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.