BEST CHICKEN SALAD RECIPE - EASY ... - THE PIONEER WOMAN
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
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!
PIONEER WOMAN SLOW COOKER BROCCOLI CHEDDAR SOUP RECIPE ...
Steps:
- Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
- Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
- Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
- Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.
Nutrition Facts : SaturatedFatContent 12.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 12.7 g, SugarContent 5.6 g, ServingSize Serves 12, ProteinContent 17.5 g, FatContent 20.8 g, Calories 301 cal, SodiumContent 1145.3 mg, FiberContent 0.6 g, CholesterolContent 0 mg
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