Best Paula Deens Chicken Salad Recipes

AVOCADO CHICKEN SALAD

Steps:

• Salad:
• Mix chicken, rice, 2 avocados, 3/4 cup chopped onion, 1 cup mayonnaise, pepper, salt and parsle. Pass with avocado dressing. Serve with crusty bread and a lemon wedge.
• Dressing:
• Place avocado, mayonnaise, sour cream, Worcestershire, 1/3 cup chopped onion, garlic, salt and cayenne pepper in a food processor and blend until smooth. Chill and serve alongside chicken salad.

PAULA'S CLASSIC CHICKEN SALAD

Steps:

• In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.

TRADITIONAL CHICKEN SALAD

Steps:

• In a large bowl, stir together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

PAULA DEEN'S PECAN CHICKEN SALAD

Steps:

• In a medium bowl, combine mayonnaise and sour cream.
• Stir in chicken, grapes, and pecans.
• Add salt and pepper to taste.

PAULA DEEN'S ALMOND CHICKEN SALAD MELT

Steps:

• In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.
• Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread.
• Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden.
• Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.

PAULA DEEN'S CHICKEN SALAD

Steps:

• Mix all of the ingredients together lightly.
• Chill until ready for service.
• Place lettuce leaves on chilled salad plates and top with chicken salad.