What is the best chicken salad recipe?

I do not like sweet chicken salad or the kind that has relish in it. I like chunks of chicken salad, but for some reason I can never get it to taste as good as some deli's.What is the best chicken salad recipe?
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Chicken Salad with Fruit


1 can (about 12 ounces) pineapple tidbits


1 1/2 to 2 cups diced cooked chicken


1/2 cup thinly sliced celery


1/4 cup raisins


1/2 cup toasted slivered almonds*


2 green onions, sliced


1/3 cup mayonnaise


1/3 cup sour cream


1 teaspoon ground coriander


1/4 teaspoon dry mustard


dash ground allspice


1 small clove garlic, minced


dash cayenne pepper, optional


mixed salad greens or romaine lettuce

















Combine chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.


Makes 4 luncheon portions.What is the best chicken salad recipe?
Chicken salad!! Yuk!
Santa Fe Chicken Salad


INGREDIENTS:


4 skinless, boneless chicken breasts


1/2 cup mayonnaise


1/2 cup Italian-style salad dressing


1 head iceberg lettuce


1 head romaine lettuce, rinsed and dried


2 bunches green onions, chopped


1 large tomato, chopped


1 1/2 cups shredded Cheddar and Monterey cheese blend


5 (10 inch) flour tortillas


1/2 cup ranch-style salad dressing


1/2 cup salsa


DIRECTIONS:


In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.


Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.


Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.


To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.
';THE BEST CHICKEN SALAD EVER';








';This is the best chicken salad I have ever had in my life and it is so simple to make.';


Original recipe yield: 2 cups.


Prep Time:10 MinutesReady In:10 MinutesServings:8 (change)








INGREDIENTS:


2 boneless chicken breast halves, cooked


1/4 cup creamy salad dressing


4 tablespoons cole slaw dressing


1 stalk celery, chopped


1/4 onion, chopped


salt and pepper to taste





DIRECTIONS:


In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Have you had a chicken bake, chicken from there on to the salad.
CHICKEN SALAD





1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast


1 small. onion, diced (red)


1 green bell pepper


1 red bell pepper


1 celery stalk, chopped


Salt and Pepper to taste


2 boiled eggs, chopped placed on top at the end


Hellmann's mayonnaise


Frozen peas








Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.


Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.





If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.





Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.





Optional - cherry tomatoes.





Note: you can substitute 1 large can of chicken meat for the chicken breasts.