CHUNKY CHICKEN SALAD RECIPES

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CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS RECIPE: HO…



Chunky Chicken Salad with Grapes and Pecans Recipe: Ho… image

This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. —Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion, optional
Lettuce leaves or whole wheat bread slices, optional

Steps:

  • In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

Nutrition Facts : Calories 311 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

BEST CHICKEN SALAD RECIPE - EASY ... - THE PIONEER WOMAN



Best Chicken Salad Recipe - Easy ... - The Pioneer Woman image

Try this easy chicken salad recipe that's great as a hearty lunch or quick weeknight dinner. Serve it with a side of kettle chips or a crunchy pickle!

Provided by Ree Drummond

Categories     Sunday lunch    comfort food    main dish    poultry    salad

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 13

1

whole cut up fryer chicken

2

stalks (to 3 stalks) celery, chopped

3

whole green onions, chopped

2 c.

(to 3 cups) grapes, halved

1/2 c.

mayonnaise

1/2 c.

plain yogurt or sour cream

Juice of 1 lemon

1 tbsp.

(to 2 tablespoons) brown sugar

Kosher salt to taste

Fresh ground black pepper to taste

Small handful of fresh dill, minced

Cayenne pepper, to taste

1/2 c.

slivered almonds

Steps:

  • Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.  Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.  Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!

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