Do you have a good chicken salad recipe without eggs in it?

Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing





Ingredients:


鈥?4 (4 oz.) skinless, boneless chicken breasts


鈥?3 1/2 cups cooked wild rice (about 1 cup uncooked)


鈥?1 cup sliced green onions


鈥?1 cup seedless green grapes, halved (optional)


鈥?1/4 cup chopped pecans, toasted (optional)


鈥?1 tablespoon grated orange rind


鈥?1 cup SMUCKER'S Sugar Free Orange Marmalade


鈥?1/3 cup raspberry vinegar


鈥?1/4 teaspoon salt


鈥?1/8 teaspoon pepper


鈥?Crisco Cooking Spray








Directions





Spray a large skillet with Crisco cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.





Place chicken in an 11x7-inch baking dish coated with cooking spray. Bake at 450 degrees for 20 minutes or until cooked through. Remove chicken; cool and cut into 录-inch strips.





In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine the orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.





Serve salad at room temperature, on lettuce-lined plates, if desired.





Makes 7 servings.Do you have a good chicken salad recipe without eggs in it?
eeewww!! I've never had eggs in chicken salad! Gross!!!





I like this one:


canned chicken


one diced apple


1/4 c. diced celery


opt. chopped walnuts


mayo to taste


salt %26amp; pepperDo you have a good chicken salad recipe without eggs in it?
2 cups of diced rotisserie chicken


1/3 cup chopped celery


13 cups of pickle relish


1/2 -3/4 cup of mayo


salt and pepper.





mix all together and let sit in fridge for at least an hour.





Really good an really simple.





i don't like eggs in chicken salad either. I like it simple.


grapes and apples in chicken salad doesn't sound to good either.
just omit the eggs.DUH? if u dont like onions, damn the onions.
chicken, mayo ,red grapes ,walnuts
I do not know if you wanted chicken pasta or sandwich filling, so I wil give you one of both, take care.





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





CHICKEN FRUIT `N NUT SALAD


3 c. torn salad greens


1 can (5 oz.) chunk chicken, drained


1 med. apple, cored %26amp; sliced


1/2 c. seedless red grapes, cut in half


1/4 c. reduced calorie Ranch salad dressing


Coarsely chopped walnuts for garnish





On salad plates, arrange salad greens, chicken, apple and grapes. Drizzle with dressing. Garnish with walnuts. Makes 2 servings





BOW TIE CHICKEN SALAD


1 box bow tie pasta


1 jar Byerly's Creamy Parmesan dressing


1 cup sunflower seeds, shelled


8 slices crispy bacon (we usually put more in)


green onions (about 8-10)


4 chicken breast cooked and cubed


1 cup of shredded Parmesan cheese





Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.


Stir the ingredients together and refrigerate until serving
San Antonio Chicken Salad





Makes 4 servings





Ingredients:





2 large whole chicken breasts, split, boned and skinned


1/2 cup salsa


1/2 teaspoon ground cumin


1/4 teaspoon salt


1/4 cup sour cream


2 tablespoons mayonnaise


1 ripe avocado


1 cup sliced celery


Bibb or leaf lettuce leaves


4 crisply cooked bacon slices, crumbled





Preparation:





Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.





To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Chicken Salad With Bacon





INGREDIENTS:


3 cups cooked diced chicken


4 strips bacon, cooked and crumbled


1 can (8oz) sliced water chestnuts, drained


2 ribs celery, thinly sliced


1 cup seedless green grapes, halved


3/4 cup mayonnaise


1 tablespoon parsley, fresh or dried


2 tablespoons finely minced green onions


1 teaspoon lemon juice


1/4 teaspoon ground ginger


dash Worcestershire sauce


salt and pepper, to taste


PREPARATION:


Combine first chicken, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired.





You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.


For a luncheon dish, serve over slices of ripe avocado and lettuce leaves.


Serves 4 to 6.
http://chicken.betterrecipes.com/chicken鈥?/a>


lots of recipes here
Cajun Chicken Salad





2 cups cooked chicken -- chunked


1 tablespoon lemon juice


1 teaspoon cayenne pepper


1 teaspoon garlic powder


1/2 teaspoon white pepper


1 teaspoon dried basil


1/4 teaspoon dried thyme leaves


2 cups iceberg lettuce -- torn into 1-inch pieces


1 cup romaine lettuce -- torn into 1-inch pieces


1 medium green pepper -- chopped


1 cup mushrooms -- sliced


1 cup cauliflower flowerets


1 cup grated carrots


1/2 cup sunflower seeds





Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.


Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.





SERVES 4


Ready in: 1 hour, 20 minutes
Use mayo, canned cooked carrot coins (cut in half), canned peas, and canned whole potatoes (dice them). Boil chicken breast with half an onion and a clove of garlic. When the chicken is done, shred it finely. Mix the carrots, peas, potatoes, and chix with the mayo.





Or you can use diced celery, onions, and chix and mix together with mayo. If you want you can also add grapes and nuts to make it a deluxe chix salad.
Chicken Salad Marie Louise





2 cups diced chicken


1/4 cup nuts ( I use walnuts or almonds)


1/4 cup celery


1/4 cup white grapes (halved)


1/4 cup fresh pineapple (you can use canned, but not as good)





Toss above ingredients together.





1/2 cup Miracle Whip


1/2 whipped topping


1/4 tsp salt


1/4 fresh ground pepper





Mix these ingredients together and combine with chicken mixture.





You can make this very impressive, if you scoop the fruit out of 1/2 a pineapple and replace it with your salad. I you are not familiar with fresh p[ineapple, always remember to cut away the core as it is very bitter.
Avocado Chicken Salad (Paula Deen)





Difficulty: Easy


Prep Time: 10 minutes


Yield: 8 servings





Salad:


3 cups cooked, diced chicken


3 cups cooked white rice


2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice


3/4 cup chopped onion


1 cup mayonnaise


1 to 2 teaspoons pepper


1 teaspoon salt


1/4 cup chopped fresh parsley leaves


Avocado Dressing:


1 large avocado, peeled and mashed with 2 tablespoons lemon juice


1 cup mayonnaise


1/2 cup sour cream


1/2 teaspoon Worcestershire sauce


1/3 cup chopped onion


2 cloves garlic, minced


1 teaspoon salt


Dash cayenne pepper





Thick, crusty bread, multi-grain or sourdough, for serving


Lemon wedges, for garnish





Salad:


Mix all ingredients and chill. Pass with avocado dressing.





Dressing:


Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.








Mmmmmm, and one with crispy noodles, cashews and bean sprouts!





Chinese Chicken Salad (Gourmet Magazine)





Difficulty: Easy


Prep Time: 30 minutes


Yield: 8 servings





1 1/2 cups crispy chow mein noodles


3 cups shredded cooked chicken


1 bunch of scallions, cut into 1-inch pieces


1/4 cup dry-roasted unsalted cashew nuts


1 cup minced fresh coriander


1 red bell pepper, cut into julienne strips





For the dressing:


1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water


1 tablespoon soy sauce


3 tablespoons rice wine vinegar


2 tablespoons hoisin sauce


1 teaspoon ground allspice, or to taste


1 teaspoon sugar


2 tablespoons Asian sesame oil


1/4 cup corn oil


1/2 head of lettuce, shredded


1 bunch soybean sprouts





In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.


Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.


Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles








This is a very simple version as well:





Crunchy Poppyseed Chicken Salad


Prep Time: 15 min


Total Time: 15 min


Makes: 4 servings





4 cups broccoli slaw


2 large red peppers, thinly sliced (about 2 cups)


4 medium carrots, shredded (about 2 cups)


1 can (8 oz) pineapple tidbits, drained


1 package (6 ounces) Oscar Mayer Oven Roasted Chicken Breast Cuts (or 1 cup chopped cooked chicken


陆 cup Kraft Special Collection Creamy Poppyseed Dressing


录 cup cashews





Combine all ingredients except dressing and cashews in a large bowl. Add dressing and toss to coat. Sprinkle with cashews.





Calories: 320 per serving