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:

1. 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.
2. In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
3. 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.
4. Add drained elbow macaroni to chicken mixture. Toss to coat.
5. Refrigerate for several hours before serving.

Tags: chicken salad recipes, chicken macaroni salad, easy chicken salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, apple chicken salad, chicken recipes, salad recipes

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

Tags: chicken salad recipes, chicken pineapple salad, chicken recipes, salad recipes

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:

1. 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.
2. 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

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.

Tags: chicken salad recipes, peanut chicken salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, ranch chicken salad, chicken recipes, salad recipes

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:

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.

Tags: chicken salad recipes, chicken pecan salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, michigan chicken salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, plum ginger chicken salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, fettuccine chicken salad, chicken recipes, salad recipes

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

Tags: chicken salad recipes, italian chicken salad recipe, salad recipes, chicken salad

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.

Tags: chicken salad recipes, grilled chicken salad, chicken caesar salad recipe

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.

Tags: grilled chicken salad recipe, chicken salad recipes, cobb salad, chicken cobb salad

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.

Tags: chicken salad recipes, chicken tarragon salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, fried chicken salad recipe, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, buffalo chicken salad, chicken recipes, salad recipes

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.

Tags: chicken salad recipes, cashew chicken salad recipe, salad recipes, chicken recipes

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.

Tags: chicken salad recipes, curry chicken salad, curried chicken salad

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.

Tags: chicken salad recipes, thai chicken salad, chicken recipes, salad recipes

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

Tags: chicken salad recipes, roasted chicken salad recipe, chicken salad, salad recipes