Best Mindys Chicken Salad Recipes

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

MINDY'S CHICKEN SALAD

Mindy's Chicken Salad image

I brought along this sweet-and-savory Chicken Salad on a camping trip and my brother-in-law whined that he hated chicken salad. Needless to say, he gobbled up the sandwiches without complaint! It makes for a beautiful luncheon or shower dish, particularly served with petite rolls or over lettuce leaves and topped with ripe avocado. By the way....Mindy's my hairdresser; her husband loves to make this salad.

Provided by Deja A

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked chicken breasts, diced
4 slices bacon, cooked and crumbled
1 (8 ounce) can water chestnuts, drained and diced
2 celery ribs, thinly sliced
1 cup seedless grapes, halved
3/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 tablespoons green onions, minced
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce

Steps:

Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl.
In small bowl, whisk remaining ingredients together.
Combine with chicken mixture, using as much or as little mayonnaise needed to moisten to your taste.
If you like a creamier salad, add a little more mayonnaise.
Chill well and stir before serving.

Nutrition Facts : Calories 570, Fat 33.3, SaturatedFat 7.9, Cholesterol 115.1, Sodium 603.1, Carbohydrate 32.6, Fiber 2.5, Sugar 12.2, Protein 35.6