Does anyone have a favorite chicken salad recipe?

Hi there here are two options for you to try.


Chicken Salad Recipes


Ingredients:


2 cups cubed roasted chicken meat, all skin removed


1 tablespoon minced Onion


1 teaspoon Salt


1 cup diced Celery


1/3 cup slivered Almonds


(sometimes I replace the almonds with sunflower seeds.)


1/2 cup Mayonnaise


1/2 cup Whipping Cream


2 tablespoons Vinegar


Directions:


Combine cubed chicken, onion and salt. Refrigerate 3 hours. Add celery and almonds. Mix together last 3 ingredients and fold into chicken mixture. Serve on lettuce leaves.


To Use as an Entree: Double the dressing. Add 1 cup halved seedless grapes and 1 cup cooked pasta, of your choice. Serve on lettuce leaves with olives and sliced tomatoes on the side. Serve sliced hard boiled eggs, you've prepared earlier and refrigerated, along the side of the plate and add some corn chips along other side of dish. Serve with some crusty garlic bread.


serves/makes 4


Receipt# 2....


Chicken Salad Recipes


Ingredients:


3/4 cup mayonnaise


3 tablespoons milk


2 tablespoons chopped green onion


2 tablespoons lemon juice or Nakano seasoned rice vinegar


1 teaspoon sugar


1/4 teaspoon pepper


6 cups fresh cut up vegetables/greens (Romaine, tomatoes, cucumbers, black olives, shredded carrots, avocados or artichoke hearts)


1 pound cooked, sliced boneless skinless chicken breasts


Directions:


Toss vegetables with half the dressing, arrange chicken on top. Serve the remaining dressing on the side.


serves/makes 6


Hope you enjoy them. I use both of these recipes. It all depends on the type of salad I want.Does anyone have a favorite chicken salad recipe?
Shanghai Chicken Salad





- 1/2 cup rice vinegar


- 1/3 cup plus 3 tablespoons soy sauce


- 1/2 cup hoisin sauce


- 1 1/2 tablespoons grated fresh ginger


- 1/4 cup toasted sesame oil


- 1 1/2 pounds boneless, skinless chicken breasts


salt and pepper to taste


- 1/2 head Napa cabbage, shredded


- 1 large red bell pepper, thinly sliced


- 1 bunch scallions


- 1 cup chow mein noodles





Servings: 6





In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin suace,ginger and sesame oil together.


Place chicken in a single layer into a roasting pan.


Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing.


Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster.


Bring to a boil over medium high heat on stove top.


Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)


Transfer chicken to a plate and refrigerate until cool.


Shred chicken and place in a large salad bowl.


Add 2 tablespoons of dressing, salt and pepper and toss.


Add cabbage, bell pepper, scallions, and remaining dressing and toss.


Sprinkle wiht chow mein noodles.Does anyone have a favorite chicken salad recipe?
INGREDIENTS:


8 ounces sliced grilled or roasted chicken breast, about 2 chicken breast halves


1 small head romaine lettuce


cherry tomatoes or 1 medium tomato, cut into wedges


1/2 small cucumber, sliced


1/2 small onion, sliced


pimiento sliced olives or black olives


2 hard-cooked eggs, sliced


1/4 cup pecan halves


.


Mustard Dressing


4 cloves garlic, sliced


3/4 cup Canola oil


2 tablespoons white wine or tarragon vinegar


3 tablespoons Creole or grainy mustard


1/4 teaspoon salt


1/8 teaspoon ground black pepper


1/4 teaspoon dried basil


PREPARATION:


On 2 salad plates, arrange lettuce, chicken, and remaining ingredients. Use the mustard dressing, a vinaigrette, or your own favorite dressing. Serves 2.


Mustard Dressing: In a saucepan, cook garlic in oil over low heat until tender and beginning to turn yellow.





Remove from heat and let cool; strain the oil into a measuring cup or bowl. Discard the sliced garlic.


In a blender, combine the strained oil, vinegar, mustard, salt and pepper, and basil. Blend until smooth. Pour into a container and serve with the salad.INGREDIENTS:


8 ounces sliced grilled or roasted chicken breast, about 2 chicken breast halves


1 small head romaine lettuce


cherry tomatoes or 1 medium tomato, cut into wedges


1/2 small cucumber, sliced


1/2 small onion, sliced


pimiento sliced olives or black olives


2 hard-cooked eggs, sliced


1/4 cup pecan halves


.


Mustard Dressing


4 cloves garlic, sliced


3/4 cup Canola oil


2 tablespoons white wine or tarragon vinegar


3 tablespoons Creole or grainy mustard


1/4 teaspoon salt


1/8 teaspoon ground black pepper


1/4 teaspoon dried basil


PREPARATION:


On 2 salad plates, arrange lettuce, chicken, and remaining ingredients. Use the mustard dressing, a vinaigrette, or your own favorite dressing. Serves 2.


Mustard Dressing: In a saucepan, cook garlic in oil over low heat until tender and beginning to turn yellow.








Remove from heat and let cool; strain the oil into a measuring cup or bowl. Discard the sliced garlic.


In a blender, combine the strained oil, vinegar, mustard, salt and pepper, and basil. Blend until smooth. Pour into a container and serve with the salad.
Thai Citrus Chicken Salad [2 servings]





1 tablespoon minced ginger


1 minced garlic clove


1/4 cup freshly chopped fresh cilantro


2 teaspoons light soy sauce


1/4 cup rice wine vinegar


2 oranges, juice of


1 lime, juice of


1 teaspoon brown sugar


100 g bean sprouts


2 cups Chinese cabbage, shredded


1 red onion, thinly sliced


1 orange, peeled and sliced into 1 inch segments


2 grilled chicken breasts, sliced


chopped fresh cilantro (for garnish)


salt %26amp; freshly ground black pepper





Combine the ginger, garlic, soy sauce, rice wine vinegar, orange %26amp; lime juices and brown sugar together.


Add salt and freshly ground pepper and taste for seasoning.


Refrigerate 1 hour to allow flavors to infuse.


Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments (I like to drop everything in a large zip-lock bag).


Toss with half of the dressing (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad - then place in the fridge until ready to use).


Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.


Add the remainder of the citrus dressing and bring to a boil; Reduce for 30 seconds to allow mixture to thicken slightly.


Place Chinese cabbage mixture on two dinner plates.


Arrange sliced chicken on top and pour over the remaining sauce.


Top with freshly chopped cilantro.