Best Make Ahead Layered Chicken Salad Recipes

LAYERED CHICKEN SALAD

Layered Chicken Salad image

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 8

Number Of Ingredients 11

Ingredients

8 cups bite-size pieces salad greens
1 small red onion, thinly sliced, separated into rings
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 small zucchini, thinly sliced (about 3 cups)
1 cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2 lb salami, thinly sliced, cut into fourths
2 cups cherry tomatoes, cut in half
1 cup reduced-calorie mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
Parsley or watercress, if desired

Steps:

In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g

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

Ingredients

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

FAST LAYERED CHICKEN SALAD

Fast Layered Chicken Salad image

I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

4 to 5 cups shredded iceberg lettuce
1 medium cucumber, thinly sliced
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup thinly sliced green onions
1 pound fresh pea pods, halved
4 cups cubed cooked chicken
2 cups mayonnaise
1 tablespoon sugar
2 teaspoons curry powder
1/2 teaspoon ground ginger
Cherry tomatoes and fresh parsley sprigs, optional

Steps:

Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.

Nutrition Facts : Calories 476 calories, Fat 40g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 300mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

LAYERED CHICKEN SALAD

Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

Ingredients

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

MAKE-AHEAD LAYERED CHICKEN SALAD

Make-Ahead Layered Chicken Salad image

This make-ahead salad is layered with the good stuff-from chicken and beans to veggies, sour cream and Cheddar. Sprinkle with crushed chips before serving.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1 pkg. (16 oz.) torn salad greens
1 cup TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, rinsed
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
2 tomatoes, chopped
1 red onion, chopped
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups coarsely crushed tortilla chips

Steps:

Place salad greens in 4-1/2-qt. serving bowl; cover with layers of salsa, beans and chicken.
Combine tomatoes and onions; spoon over chicken. Top with sour cream and cheese. Refrigerate several hours or until chilled.
Sprinkle with chips just before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 17 g

MAKE-AHEAD HEARTY SIX-LAYER SALAD

Make-Ahead Hearty Six-Layer Salad image

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.