What is a good recipe for chicken salad?

I normally put the canned chicken, eggs, mustard, Mircle Whip and grapes in mine... any other ideas?What is a good recipe for chicken salad?
For further variety, add a few ingredients to the basic recipe: 3 1/2 to 4 pounds rotisserie chicken (chopped), 1/2 cup mayonnaise, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper.


One of these makeovers is bound to satisfy whomever you're serving.





Green Apple and Watercress


For a variation on Waldorf salad , add 1 1/2 cups watercress and 1 thinly sliced Granny Smith apple. Toss gently.





Curry and Chutney


A teaspoon of curry powder and 1/2 cup mango chutney are all it takes to give this classic a tangy twist





Cherry Tomatoes and Red Onion


For the perfect picnic salad toss in some quartered cherry tomatoes and half a red onion, finely chopped.





Pesto


Add 1/2 cup pesto (bought at the grocery store) for a no-Cuisinart-required meal Save the leftover pesto for tomorrow's fettuccine or fish.


Written by Melinda Page and Elizabeth WellsWhat is a good recipe for chicken salad?
I put in 1 cup of heavy cream, 1 bat wing, 3 Mandrake Roots, Garlic of Mordor, 1 canned chicken, and a jar of pickle juice.
Chicken salad





1 can of chicken


1 rib celery - diced


1/4 cup onion - chopped fine


4 Tbsp Miracle Whip or Mayo


1Tbsp lemon juice


Salt and Pepper to taste





Mix all together in a bowl and serve on lettuce or toast.





Crunchy Chicken Salad


Prep: 20 minutes


Chill: 2 hours





Ingredients


3 cups coarsely shredded cooked chicken


2 to 3 stalks celery, coarsely chopped


1/3 cup finely chopped onion


1/2 cup mayonnaise


1 Tbsp. olive oil


1/4 tsp. salt


1/4 tsp. ground black pepper


1/2 cup salted mixed nuts, coarsely chopped


3/4 cup broken peanut brittle


Flatbread (optional)





Directions


In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper. Cover and refrigerate at least 2 hours before serving. Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread. Makes 4 (1 cup) servings.





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I make my chicken salad the same way I do my potato salad.





I cook the chicken (but canned is fine) shred it apart,,,


add mayo, dill pickle relish,,,sweet pickle relish,,,,chopped onion, chopped boiled eggs.....salt and pepper....and a dash of hot dog mustard....that's it....





The amounts are not critical, just add as much as you like of each thing. I usually use more dill relelish than sweet.
I take canned chicken and then I add chopped boiled eggs to the chicken. I add salt and pepper and sometimes celery salt. I will take some sweet relish in the squeezable bottles and squeeze probably a tablespoon full in there. I add a tad bit of ranch dressing and then I add regular mayo and mix it all together until all ingredients are mixed well.
I don't have exact measurements, but here's mine:





cooked cubed or shredded chicken


chopped celery stalk


quartered red (or green) grapes


~Tbsp chopped chives (could substitute chopped sweet onion)


toasted chopped pecans (or walnuts)


diced tomatoes


opt. finely shredded carrot


mayonnaise


pepper and salt to taste


mix all ingredients and serve on toasted whole grain bread with melted cheese. I prefer mozzerella or smoked gouda
Chicken Salad





Ingredients-


6 boneless chicken breast halves, cooked and diced


1 cup chopped celery


1 teaspoon salt-free herb and spice blend


1 cup mayonnaise





Preparation-


Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!
Here are two of my favorites:)





Hot Chicken Salad





2 cups cooked chicken breast meat, cubed (You may use leftover rotisserie chicken 鈥?delicious!)


1 1/2 cups diced celery


1/2 cup slivered or sliced almonds


1/2 teaspoon salt


1/2 teaspoon grated onion


1/4 teaspoon pepper


2 tablespoons fresh lemon juice


1 cup mayonnaise


1/2 cup grated sharp Cheddar cheese


2/3 cup crushed potato chips Preparation1. Preheat the oven to 375掳F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.


2. In a large mixing bowl, combine the chicken, celery, almonds, salt, onion, 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.








CHICKEN SALAD


2 c. diced cooked chicken


1/2 c. chopped celery


1/4 c. slivered almonds, toasted


1/2 c. mayonnaise


1 tsp. lemon juice





Combine all ingredients and mix well. A cup of halved seedless grapes may be added. Chill well and fill puffs just before serving. Salad may also be served on greens as a main course for lunch.
1 c. diced, cooked chicken


1 c. diced celery


1 tbsp. mayonnaise


1 tbsp. finely chopped pickles


1 c. chopped hard-boiled egg





Mix well and serve. You may also use tuna fish or ham in place of the chicken.
Southwestern Grilled Chicken Salad:





45 min 30 min prep


4 servings





4 chicken breasts


1 bottle ranch dressing


1 bottle mild salsa or hot salsa


Essence of Emeril (make your own or buy Emeril's)


olive oil


shredded lettuce


8 corn tortillas


sliced black olives


sliced red onions


shredded carrots (other salad fixin's to your taste)


shredded cheese





Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.


You can also substitute fajita seasoned sliced chicken breasts strips here.


Slice the chicken breasts into thin strips.


Toss the lettuce with your other salad';stuff';.


Slice the corn tortillas into thin strips and deep fry until crisp.


If you stop short of crisp, the tortillas will be tough.


Test one and if this is the case, just refry til crisp.


Drain on paper towels.


Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).


Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.


Mix together the Ranch Dressing and salsa 1:1.


Pour this over each salad and sprinkle cheese on top.
I like using shredded roast chicken, finely chopped celery, mayo, lemon juice, salt, pepper, and thyme.
its called curried chicken salad : 2quarts cooked chicken cut in cubes 1 can wat chestnuts sliced and drained. 2 lbs seedless grapes halved 1can pineapple-chnks drained ,3 cups diced celery 2 1/2cups slivered almonds,3 cups mayonnaise , 1 tablespoon curry powder,2 tablespoons soy sauce, 2 tablespoons lemon juice.....in large container mix together chicen,water chestnuts,grapes, pineapple,celery,almonds...n medium size bowl mix mayonnaise stir in the curry,soy sauce,lemon juice...add to the chicken and toss well and chill for several hours and serve with lettuce makes about 12 servings enjoy my friend it tastes great!!!!!
1 Lb White breast chicken


1/4 C Mayo (enough to make moist)


1 - Stalks Chopped celery


1/2 Green apples diced


1/4 C Slivered Almonds


1/4 C Raisins


Saeson Salt to taste. I usually eyeball it but I believe these amounts are close. Always a big hit. Enjoy!
Hi Jenna,


Here is an award winning chicken or turkey salad. Try it and you'll agree.





Almond Chicken Salad Recipe


Preparation time: 20 minutes. This restaurant recipe makes approximately 8 servings if used as a sandwich or a salad.








Ingredients:


1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat (or turkey)


1 1/2 cups thinly sliced celery


1/2 cup sun-dried cranberries (important)


1/2 cup toasted almonds





Ingredients for Dressing:


1/4 cup whipping cream, whipped softly


1/2 cup + 2 tablespoons mayonnaise


1/2 teaspoon coarse black pepper





Instructions:


Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (don鈥檛 over do it or you鈥檒l end up with a paste)


Fold in celery, cranberries and almonds


Whip cream and slowly blend in the mayonnaise and coarse black pepper


Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well


Correct seasoning adding salt and pepper if desired