Gourmet Chicken Salad
2 whole large chicken breasts, cooked %26amp; diced (about 3 cups)
1 cup Mayonaise
1/2 Cup Sour cream
1 TBSP. Ranch dressing
2 TBSP. Chopped red onion
2 TBSP. Chopped celery
1/4 Cup shredded carrots
8 red seedless grapes, cut in half
1 TBSP. sugar
1/2 cup finely chopped pecans
Salt and pepper (to your own taste)
Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.What is the best Chicken Salad Recipe?
I make one and you use the chicken from roasted deli chicken and chop it up, add diced celery,dried cranberries and pecans add enough mayo to moisten and thats it it is great on a sandwich or in a bowl served with Ritz crackers.
Grilled Chicken
Hot peppers
Olives (green)
Croutons (garlic ones)
3 different bags of store bought, bagged salad
Italian Dressing
Ranch Dressing
And a coke on the side!
********NO - COOK CHICKEN SALAD BURRITOS
A flour tortilla holds a cool and creamy chicken, cucumber, and cheese filling.
EQUIPMENT:
Measuring cups %26amp; spoons
Colander
Medium mixing bowl
Can opener
Fork
Cutting board
Sharp knife
Clear plastic wrap
INGREDIENTS:
1 (5-6 3/4 oz.) can chunk style chicken or turkey
1 sm. cucumber
1/2 of a 4 oz. pkg. (1/2 c.) shredded Cheddar or Swiss cheese
3 tbsp. creamy buttermilk salad dressing
4 (7';) flour tortillas
1/2 c. torn lettuce
1. Put the colander over the mixing bowl. Empty the chicken or turkey into the colander so the liquid drains into the bowl. Throw away the liquid. Put the chicken or turkey into the bowl. Break up the meat using the fork.
2. On the cutting board, use the sharp knife to cut the cucumber in half. (Wrap half of the cucumber in plastic wrap and refrigerate to use another time.) Cut the end from the remaining cucumber half. Throw away the end. Cut the remaining cucumber lengthwise in half. Place the 2 pieces flat on the cutting board. Chop each piece into small pieces.
3. Add the cucumber, cheese and salad dressing to the chicken or turkey. Stir with the fork to mix.
4. Spoon 1/4 of the chicken mixture near 1 edge of 1 tortilla. Top with 1/4 of the lettuce. Fold the edge nearest the filling over the filling just until it is covered. Then, roll up the tortilla. Repeat 3 more times to make 4 burritos.
Serves 2.
*******CHICKEN SALAD
2 large cans chunk chicken breast
1 small onion chopped
1 1/2 ounces cheddar cheese cubed
1 t. minced garlic
1/3 c. roasted salted almonds chopped
1/8 c. sugar
Miracle Whip, mustard, garlic salt, and pepper to taste
Combine all ingredients in a large bowl. Mix well with a fork. The chicken should be shredded, and not in chunks.
TIPS: Go easy on the garlic salt...remember there is already salt on the almonds...you don鈥檛 want to over do it!! Add as much or as little of each ingredient to suit. Also good when made with black olives.
Chicken Breast, Mayo, Relish, Green Apple - cook the chicken, cut it up into small pieces - cut up the apple(s) into small pieces, and mix together with as much mayo and relish as you like. Add a little salt and pepper if needed. I like to eat this on a roll, usually with some baby spinach. Triscits are really good, too.
I definitely agree! I think if chicken salad is made correctly it tastes perfect on any bread although if it has eggs i think whitebread is the way to........DEF! My favorite chicken salad includes:
chicken breasts cut then shreaded (DUH!), Kraft Mayo, Frenchs Hot Deli mustard, Dried Cranberries, green grapes, crushed walnuts, diced red onion%26amp; Dill Relish with a little salt and pepper sometimes with hard boiled egg and sometimes not.... but always as a sandwich or wrap w/ lettuce %26amp; tomato.YUM!
i love chicken salad
yumm
Parmesan and Basil Chicken Salad
Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr 50 Min
INGREDIENTS
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
DIRECTIONS
Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
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