HOW TO CHICKEN SALAD RECIPES

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HAWAIIAN CHICKEN SALAD RECIPE | ALLRECIPES



Hawaiian Chicken Salad Recipe | Allrecipes image

This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.

Provided by Shirlie Burns

Categories     Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

2 (3 ounce) packages cream cheese, softened
⅓ cup creamy salad dressing, e.g. Miracle Whip ™
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 ½ cups seedless grapes, halved

Steps:

  • In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

Nutrition Facts : Calories 416.1 calories, CarbohydrateContent 19 g, CholesterolContent 79.6 mg, FatContent 28.5 g, FiberContent 2.4 g, ProteinContent 21.8 g, SaturatedFatContent 9 g, SodiumContent 555.3 mg, SugarContent 14.7 g

CHICKEN SALAD SANDWICHES RECIPE | INA GARTEN | FOOD NET…



Chicken Salad Sandwiches Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

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