Best Traditional Chicken Salad Recipes

Traditional Chicken Cobb Salad Recipe by Tasty image

Provided by Griffin Bohen-Meissner

Yield 6 servings

Number Of Ingredients 15

1 tablespoon French's Dijon Mustard
2 tablespoons shallot, minced
¼ cup lemon juice
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon McCormick® black pepper
⅔ cup olive oil
1 lb boneless, skinless chicken breast
4 hard-boiled eggs
½ lb bacon, cooked
1 head green leaf lettuce, torn into bite-size pieces
6 small tomatoes, on the vine, quartered
radish, quartered
1 cup cucumber, sliced
1 avocado, thinly sliced

Steps:

Dressing: Whisk together French's Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3-4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7-10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5-10 minutes, then cut into slices.
Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 43 grams, Sugar 5 grams

Traditional Chicken Salad, 1946 image

Provided by Bill in East Texas

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 boneless chicken breasts
1 stalk celery
1 onion, quartered
2 cups chicken, chopped, from above
3/4 cup celery, chopped (about 3 stalks)
1/4 cup green onion, solid part, chopped (about 6 stalks)
2 tablespoons fresh Italian parsley, chopped
1 teaspoon dill seed
3/4 cup mayonnaise
2 1/2 tablespoons bottled chili sauce
2 tablespoons lemon juice
1/8 teaspoon salt
pepper (to taste)

Steps:

To make cooked chicken for salad (optional): Place chicken, celery stalk, and onion in water to cover. Bring to boil and then simmer for 15 minutes, until cooked. Remove chicken, place in cold water to stop cooking, and then reserve; discard the rest. Allow chicken to cool in refrigerator. Chop chicken. Yield: 2+ cups.
In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed.
In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt. Stir to combine.
Pour dressing over salad and mix.
Cover and refrigerate until mixed.

Nutrition Facts : Calories 319.3, Fat 21.6, SaturatedFat 4.1, Cholesterol 57.9, Sodium 686.2, Carbohydrate 15.8, Fiber 1.2, Sugar 5, Protein 16.3