Best Chicken Salad Recipes

Chicken Macaroni Salad

2009-10-08T19:47:00.002-05:00

Ingredients:

2 1/2 pounds skinless, boneless chicken breast halves
2 cups macaroni
1 (15 ounce) can mixed vegetables, drained
2 cups shredded lettuce
3 cups mayonnaise
1/4 tablespoon dried basil
salt and pepper to taste
1 pinch garlic powder

Directions:

In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
Add drained elbow macaroni to chicken mixture. Toss to coat.
Refrigerate for several hours before serving.

Apple Chicken Salad

2009-09-16T17:50:00.002-05:00

Ingredients:

1 medium apple cored and chopped
1 cup diced cooked chicken
3 tablespoons regular or light mayonnaise
2 tablespoons diced green pepper
1 teaspoon chopped pimiento
1 dash dried rosemary crushed
1 dash lemon pepper
lettuce leaf
alfalfa sprouts optional

Directions:

In a small bowl combine first seven ingredients. Chill until ready to serve.

Place lettuce leaf on a serving plate and top with chilled chicken salad. Garnish with alfalfa sprouts if desired.

Chicken Pineapple Salad

2009-07-13T08:07:00.002-05:00

Ingredients:

3 cups cooked chicken, diced
1 1/2 cups chopped celery
1/2 cup crushed pineapple, drained
mayonnaise
salt and pepper to taste
lettuce
2 hard-cooked eggs, sliced, optional

Directions:

Combine chicken, celery and pineapple; moisten with mayonnaise. Season with salt and pepper, to taste. Serve on lettuce and garnish with sliced egg, if desired.
Serves 8

Cilantro Chicken Salad

2009-07-12T17:38:00.002-05:00

Ingredients:

1 lime, zested and juiced
2 tablespoons soy sauce
1 (10.5 ounce) can chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon anchovy paste (optional)
1/2 teaspoon white sugar
1/2 teaspoon salt
freshly ground black pepper to taste
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 shallots, chopped

Directions:

Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

Tags: chicken salad recipes, cilantro chicken salad, chicken recipes, salad recipes

Peanut Chicken Salad

2009-07-11T15:25:00.003-05:00

Ingredients:

1/4 cup sugar
1/4 cup cider vinegar
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
Dash pepper
4 cups shredded lettuce
2 cups cubed, cooked chicken
1 (15 ounce) can mandarin oranges, drained
1 celery rib, thinly sliced
1 cup chow mein noodles
1/2 cup salted peanuts, toasted

Directions:

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. In a serving bowl, combine the lettuce, chicken, oranges, celery and onion; stir in chow mein noodles and peanuts. Pour dressing over salad and toss to coat. Serve immediately.

Ranch Chicken Salad

2009-07-10T09:39:00.003-05:00

Ingredients:

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 (16 ounce) package ready-to-serve salad
1 cup shredded Cheddar cheese
3/4 cup Ranch salad dressing
3/4 cup salsa
1/2 cup crushed corn or tortilla chips

Directions:

Sprinkle chicken with chili powder. in a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.

Chicken Pecan Salad

2009-07-08T19:07:00.003-05:00

Chicken Pecan Salad Recipe from best-chicken-salad-recipes.blogspot.com

Ingredients:

2 tablespoons hot red pepper sauce
1/2 cup margarine, melted
2/3 cup brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch salt
1 pound coarsely chopped pecans
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Greek seasoning
1 pound romaine lettuce, torn
1 cup cherry tomato halves
1/2 cup fresh strawberries
1/2 cup seedless grapes
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/2 cup honey mustard salad dressing

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

Michigan Chicken Salad

2009-07-08T08:36:00.002-05:00

Ingredients:

3 cups diced cooked chicken
1/2 cup diced celery
1/4 cup diced onion
1/4 cup chopped dried cherries
3/4 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon poultry seasoning
ground black pepper to taste

Directions:

Combine the chicken, celery, onion, and cherries in a bowl. Whisk together the mayonnaise, mustard, and poultry seasoning in a separate bowl; pour over the chicken mixture and toss to combine. Season with pepper. Chill at least 30 minutes before serving.

Plum Ginger Chicken Salad

2009-07-07T20:46:00.002-05:00

Ingredients

• 1 (4-to 6-ounce) package long grain and wild rice mix
• 2 cups cooked boneless chicken breast cubes
• 1/2 cup sliced green onions
• 4 plums, sliced
• 2 Tbsp vegetable oil
• 2 Tbsp lemon juice
• 1 Tbsp soy sauce
• 1/2 tsp ground ginger

Directions:

Prepare rice mix as directed; cool to room temperature.

Combine rice, chicken, green onions and sliced plums in large mixing bowl.

To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly.

Chill until served.

Fettuccine Chicken Salad

2009-07-05T15:35:00.003-05:00

Ingredients

4 large boneless skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
3 (9-ounce) packages fresh fettuccine
2 cups mayonnaise
1/2 cup freshly chopped green onions
1/4 cup freshly chopped parsley leaves
1/4 cup freshly chopped basil leaves
1 teaspoon The Lady's House Seasoning, divided, recipe follows
1 teaspoon lemon juice
1 teaspoon seasoned salt (recommended: The Lady's Seasoned Salt)

Directions

Preheat oven to 350 degrees F.

Slice chicken breasts lengthwise into 1-inch wide strips. Place on a rimmed baking sheet and drizzle with olive oil. Sprinkle with thyme and salt and pepper. Bake 15 to 20 minutes or until cooked through but still juicy; do not overcook.

While chicken is cooking; cook pasta according to package directions. Drain pasta, rinse in cold water and drain again. Pat excess moisture off pasta with a paper towel, if necessary.

Combine mayonnaise, green onions, parsley, basil, House Seasoning, lemon juice and seasoned salt. Pour dressing over pasta and toss gently.

Place chicken strips on top of pasta.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Italian Chicken Salad Recipe

2009-07-02T11:54:00.003-05:00

Ingredients:

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Directions:

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup lemon juice

2 teaspoons honey

2 teaspoons salt

Freshly ground black pepper

1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups

Grilled Chicken Caesar Salad

2009-07-01T16:37:00.003-05:00

Ingredients:

1 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon canola oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups washed, dried and torn romaine lettuce
1 cup fat-free croutons
1/2 cup Caesar Salad Dressing
1/2 cup Parmesan curls
Lemon wedges

Directions:

Prepare a grill or preheat broiler.

Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.

Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into 1/2-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.

To make parmesan curls, start with a piece of cheese that is at least 4 ounces. Use a swivel-bladed vegetable peeler to shave off curls.

Grilled Chicken Cobb Salad

2009-06-29T10:55:00.003-05:00

Ingredients:

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Directions:

Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.

In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.

Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.

Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

Chicken Tarragon Salad

2009-06-28T12:59:00.003-05:00

Ingredients:

1/2 cup non-fat mayonnaise
1/4 cup non-fat plain yogurt
1 teaspoon poppy seeds
1 teaspoon finely chopped fresh tarragon leaves
2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained
1 cup red seedless grapes, cut in 1/2
2 ribs celery, chopped
1/4 cup chopped walnuts and/or pecans
6 cups spring mix lettuce

Directions:

In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.

In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.

Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.

Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side.

Fried Chicken Salad Recipe

2009-06-26T12:41:00.004-05:00

Fried Chicken Salad Recipe from best-chicken-salad-recipes.blogspot.com

Ingredients

1 (12-ounce) box popcorn chicken (recommended: Tyson)

Directions

For dressing:

1/2 cup ranch dressing
2 teaspoons BBQ seasoning

For Salad:

8 cups romaine or iceberg lettuce, chopped
2 tomatoes
1 cucumber
16 baby carrots

Preheat oven to 425 degrees F.

Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.

For dressing:

Mix together ranch dressing and BBQ seasoning in small bowl and set aside.

For salad:

Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

Buffalo Chicken Salad

2009-06-25T19:10:00.004-05:00

Buffalo Chicken Salad Recipe from best-chicken-salad-recipes.blogspot.com

Ingredients:

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese or Ranch Dressing

Directions:

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Cashew Chicken Salad Recipe

2009-06-24T16:25:00.003-05:00

Ingredients:

1/4-pound cooked chicken strips

1 (12-ounce) container cole slaw

1 (8.5-ounce) can mandarin oranges in light syrup, drained

1/3 cup cashews, chopped

1 tablespoon olive oil, optional

Directions:

Slice chicken strips diagonally. In a bowl, toss together all ingredients. Reserve some cashews for garnish and serve.

Curry Chicken Salad Recipe

2009-06-22T16:53:00.004-05:00

Curry Chicken Salad Recipe from best-chicken-salad-recipes.blogspot.com

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.

In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

Thai Chicken Salad Recipe

2009-06-20T10:51:00.002-05:00

Ingredients

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

Directions

Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator.

Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.

Roasted Chicken Salad Recipe

2009-06-20T06:59:00.003-05:00

Ingredients

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves

Preheat the oven to 400 degrees F.

Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).

Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.

Dressing:

1 cup mayonnaise

3/4 cup sour cream

1/4 cup extra-virgin olive oil

2 tablespoons honey

Salt and pepper

Mix all ingredients togethe

Sicilian Chicken Salad Recipe

2009-06-19T18:48:00.004-05:00

Ingredients

1 egg*
1 teaspoon Dijon mustard
1 fresh lemon, halved
1 teaspoon chopped garlic
1/4 cup packed mint leaves, chopped
1 to 1 1/4 cups olive oil
Salt
Freshly ground white pepper
1 whole chicken (about 4 pounds) boiled, bones removed and the meat small diced
1 cup small diced red onions
1/2 cup small diced celery
1/2 cup toasted pine nuts
1 cup sultans or currants, soaked in 1/2 cup Marsala
4 cups arugula, cleaned

Directions

In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper. In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula.

Avocado Chicken Salad Recipe

2009-06-16T17:43:00.003-05:00

Ingredients:

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

Directions:

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.

Tags: chicken salad recipes, avocado chicken salad recipe, chicken recipes, salad recipes

Hot Chicken Salad Recipe

2009-06-16T05:40:00.002-05:00

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

BLT Chicken Salad Recipe

2009-06-15T11:55:00.004-05:00

Ingredients

3 cups French bread cubes
7 tablespoons olive oil, divided
4 large cloves garlic, minced, divided
3 skinless, boneless chicken breasts, about 6 ounces each
3/4 pound diced bacon
1 1/2 cups mayonnaise
10 tablespoons buttermilk
1 1/2 tablespoons fresh lemon juice
2 tablespoons freshly chopped chives
3 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 heads Bibb lettuce, washed, cored, patted dry, and thinly sliced
3/4 pound blue cheese, crumbled
2 ripe avocados, peeled, pitted, and diced
2 large beefsteak tomatoes, peeled, seeded and chopped
3 large hard-boiled eggs, peeled and thinly sliced

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the bread cubes, 6 tablespoons of the olive oil, 1/3 of the garlic, and season lightly with creole seasoning. Place the bread cubes on a baking sheet in an even layer and bake until golden brown and crisp, 12 to 15 minutes. Remove from the oven and set aside to cool.

Preheat the grill. Drizzle the chicken breasts with the remaining tablespoon of olive oil, then season on both sides with creole seasoning. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill, cool and dice.

Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels.

In a non-reactive mixing bowl, combine the remaining garlic, mayonnaise, buttermilk, lemon juice, chives, pepper, salt, and cayenne. Whisk to combine and refrigerate until ready to serve the salads. (Dressing may be made up to 2 days in advance and refrigerated in a non-reactive container until ready to serve the salads.)

To serve, divide the lettuce evenly among 6 entree plates. Divide the diced chicken evenly among the centers of the 6 plates, then place mounds of the croutons, bacon, blue cheese, avocados, diced tomatoes, and hard-boiled eggs around the chicken in a wheel-spoke fashion. Divide the dressing among the centers of the plates, or serve in small cruets for guests to drizzle over their salads, as desired. Serve immediately.

Lemon Basil Chicken Salad Recipe

2009-06-15T08:10:00.003-05:00

Ingredients

4 cups diced cooked chicken
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

Mediterranean Chicken Salad Recipe

2009-06-14T07:24:00.004-05:00

Ingredients

1/2 cup dry white wine
1 slice yellow onion
1 slice lemon
1 bay leaf
6 black peppercorns
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts (about 3 halves)
1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds
2 tablespoons olive oil
12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice
1 cup crumbled feta cheese
1/2 cup chopped pitted brine-cured olives, such as kalamata
3 tablespoons pine nuts, lightly toasted
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons chopped fresh oregano leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
4 large Bibb or romaine lettuce leaves
1 tablespoon chiffonade fresh basil, for garnish

Directions

In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside.

Preheat the grill to medium-high.

Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice.

In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts.

In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat.

Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.

Chinese Chicken Salad Recipe

2009-06-13T20:56:00.003-05:00

Ingredients

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

Directions

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Barbecue Chicken Salad Recipe

2009-06-13T08:30:00.003-05:00

Ingredients:

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise

Directions:

Preheat grill for high heat.
Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Asian Chicken Salad Recipe

2009-06-12T11:17:00.004-05:00

Ingredients:

1 whole chicken breast, cooked and diced
1/2 cup red pepper, diced
4 scallions, sliced
2 tablespoons mayonnaise
2 teaspoons soy sauce
1 teaspoon sesame oil
Black pepper, to taste

Directions:

To cook chicken, bring one quart of water to a boil, add chicken breast, reduce heat and simmer for 20 minutes. Cool and dice.

Mix together mayonnaise, soy sauce, and sesame oil to make dressing. Combine remaining ingredients and add dressing. Garnish with black pepper.

Chicken Curry Salad Recipe

2009-06-11T21:35:00.004-05:00

This chicken salad, with grapes, raisins, celery, almonds and coconut, is great on its own or sandwiched in between split cream puffs for a tea sandwich. The curry flavor goes great with the fruit.

Ingredients:

6 skinless, boneless chicken breast halves, cooked
1 cup green seedless grapes, cut in half
1/2 cup chopped celery
1/2 cup raisins
1/2 cup toasted almonds
1/2 cup toasted coconut
1 cup mayonnaise
lemon juice to taste
1/2 tsp. curry powder
salt & pepper to taste

Directions:

Cut chicken into bite-size pieces. Mix the grapes, celery, raisins, almonds, and coconut with the chicken. Mix mayonnaise with lemon juice; add curry powder and salt and pepper to taste. Add mayonnaise mixture to the chicken mixture and toss to coat. Serve immediately or cover and chill.

Mexican Chicken Salad Recipe

2009-06-06T11:10:00.002-05:00

Ingredients:

2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (also known as a Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
Black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced

Directions:

Lightly mix the first 10 ingredients together.
Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.

Holiday Chicken Salad Recipe

2009-06-05T07:24:00.002-05:00

Ingredients:

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Directions:

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Applebee's Oriental Chicken Salad

2009-06-04T17:24:00.003-05:00

Dressing:

6 Tbsp. honey

3 Tbsp. rice wine vinegar

1/2 cup mayo

2 tsp dijon mustard

1/4 tsp. sesame oil

Salad:

1 frozen, breaded chicken tenderloin per person

2 cups green cabbage, chopped

2 cups red cabbage, chopped

6 cups romaine lettuce, chopped

1 carrot, shredded

2 green onions, chopped

1/4 cup toasted, sliced almonds or just throw a handful in like I do.

2/3 cup chow mein noodles

Serves 4

Almond Chicken Salad Recipe

2009-06-04T13:02:00.002-05:00

Ingredients

2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds

Directions

Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce

6 Servings

Easy Chicken Salad Recipe

2009-06-04T09:38:00.003-05:00

Ingredients:

2 cups cooked cut-up chicken
1 cup chopped celery
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup mayonnaise, or as desired
2 hard-cooked eggs, chopped

Directions:

Toss first 5 ingredients together, adding enough mayonnaise to moisten to desired consistency. Fold in chopped eggs. Serve on lettuce leaves and garnish as desired.
Serves 6.