chicken salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

Broccoli Cheddar Chicken Salad

broccoli (about 2 cups chopped) (1.89)

chicken* (1.16)

cheddar, shredded (about ½ cup) (1.00)

green onions, sliced (0.25)

ranch dressing (0.49)

pepper

Finely chop the broccoli. It&#039;s important that the broccoli pieces be very small. Chop the chicken into small pieces as well.

Add the broccoli, chopped chicken, shredded cheddar, sliced green onions, and ranch dressing to a large bowl. Stir well until everything is evenly coated in dressing. Add freshly cracked pepper to your liking.

Serve as is, stuff into a tortilla or pita for a sandwich, or stuff into a tortilla and toast in a skillet until the inside is melted for a quesadilla. Keep any remaining salad refrigerated for up to 3-4 days.

https://embed.mediavine.com/videos/ksjfsqugbu4s9ucufgtz

When it&#039;s time to make a delicious sandwich, turn to the American Classic, Chicken salad. There is no secret to making chicken salad, just a few simple instructions that will change a lack luster sandwich into a deli-style sandwich!

Restaurant Style Chicken Salad

oz chicken breast

chicken

olive oil

sea salt

¼ tsp black pepper

onion

mayonnaise (more or less as desired)

celery (small dice- more if desired)

sea salt and black pepper (to taste)

Lightly oil the chicken breasts and thighs. Season with sea salt, black pepper and granulated onion.  Place in a baking dish and lightly cover with foil. Bake at 350 degrees f for 25- 30 minutes or until the temperature in the thickest part of the breast reaches at least 165 degrees.

Allow chicken to cool for for 10 minutes, then  refrigerate for at least one hour.

When chicken has chilled, dice the breasts and thighs into pieces ¼ - about ½ inch.

In a large mixing bowl add the diced chicken, celery and mayonnaise.  Mix all the ingredients together well, cover and refrigerate for 1-2 hours or overnight.The chicken salad will taste better the next day as all the flavors fully mingle.

Taste and reseason as needed with salt and pepper.  Serve and enjoy!

An easy chicken salad, perfect for work lunches throughout the week or a snack.

Easy Chicken Salad

lbs Rotisserie Chicken (*Grocery store rotisserie chicken works

Cups Mayo (I used Duke's Mayo)

Dijon Mustard

Cup Chopped Celery

Cup Chopped Red Onion

Cup Chopped Green Onion

Cup Shredded Carrots

Garlic Cloves

tbsp Basil Paste

Pepper (Season to taste)

Herbs de Provence Seasoning (Season to taste)

Shred rotisserie chicken = in to small pieces using knife and/or fork.  Use all pieces of the chicken including wings and drumsticks.  Add the chicken skin as well if you would like.

Add mayo, dijon mustard, basil, carrots, celery, red onion, green onion, garlic, pepper and herbs de provence seasoning to the chicken.  Stir until completely combined and taste.  Add more mayo, mustard or seasoning as needed.

Serve room temperature or cold.  Store in the fridge.

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Classic Chicken Salad

chicken (chopped)

mayonnaise

celery

green onion (diced (or chives or red onion))

dijon mustard

salt

dill (optional)

Combine all ingredients in a small bowl and mix well.

Season with salt and pepper to taste.

Serve as a sandwich or over salad.

https://content.jwplatform.com/videos/pz16SRrp.mp4

Classic Chicken Salad is an easy lunch or dinner and a great way to use leftover chicken!

Easy Chicken Salad made with Pecans and Cranberries in a creamy Poppyseed Dressing.  It's really that easy and delicious.

Breasts

tsp Garlic

Cup Pecans Chopped

Cup Cranberries

Celery

Bunch Green Onions

Cup Poppy Seed Dressing

Salt and Pepper to Taste

Crackers

Place chicken breasts in Instant Pot. Salt and Pepper chicken.  Add Garlic.  Add 1 cup water or broth.  Set to Manual for 18 minutes.  Allow 10 minute Natural Release and then quick release.  Remove from Instant Pot and place in Refrigerator to cool.

Wash and cut Celery and set aside.  Dice Green Onions and set aside.

Cube cold cooked chicken and place in medium size bowl.  Add celery, green onions, cranberries and chopped pecans.  Toss to combine.

Add Poppy Seed dressing and stir to combine.  Add salt and pepper to taste.

Store in Refrigerator.

Serve with crackers or on bread.

Asian Chicken Salad

carrot,

cabbage

romaine lettuce

red bell pepper, seeded and deveined, thinly sliced

Thai basil leaves or fresh mint leaves, chopped** see Cook's Note

thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)

slivered almonds, toasted** see Cook's Note

toasted white or black sesame seeds*

soy sauce

rice vinegar*

sugar

salt and black pepper, optional

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds. 

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. 

Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Very good but adding fresh grated ginger takes it over the top!

I added Mandarin oranges to this, and it was INCREDIBLE!!  Over all, this salad is delish!  

Absolutely light, flavorful, and filling. A few tweaks: instead of vegetable oil, I used sesame oil. The added nuttiness transforms any recipe. Like a previous reviewer suggested, I added peanut butter  (1-2 Tbs) to the dressing for a richer and creamier consistentcy. I also added fresh ginger, finely chopped, to both the dressing and salad.<div>I only had raw chicken breasts (skinless and boneless). I marinated them in sesame oil, sesame seeds, soy sauce, and garlic powder for a few minutes. I made sure chicken breasts were covered in marinade when transferred to searing pan or grill. Cooked through. Let them sit for a couple of minutes. Slice.</div><div>Despite not having Chow mein noodles or basil, recipe turned out delicious.</div><div>Key note: the salad dressing is crucial. Slowly adjust, add or omit ingredients to your palate's preference. </div>

The dressing was super bland and so disappointing. Needs garlic, ginger, scallions, lime...something!!

I usually LOVE Giada's recipes, however, I couldn't get past the dressing on this one. I didn't care for it at all! I think it's missing something. I'm glad I tasted it before I dressed the salad! I gave it 3 stars because it is easy to prepare.

Tastes excellent and is super easy!! Also excellent with roasted shrimp. I don't use mint or Thai basil, but it doesn't make any difference to our taste buds. Thanks, Giada.

Very good, but something is missing in the dressing. Will make again with some of the modifications suggested here. Thx!

I loved it. I made it and gave my skeptic boyfriend some for dinner one day, he loved it and wanted to learn how to make it. He just started eating different foods other than American and Costarican. I have also have used shrimp instead of chicken it works well.

Was unsure at first but WOW this is really I will make this again!!

Couldn't find sesame seeds, or Thai basil or mint. But this was good. It made a huge salad. It was made as a pre dinner salad. Fyi it doesn't hold up well for the day after because its dressed. 

https://www.foodnetwork.com/videos/asian-chicken-salad-0135729

Giada's refreshing Asian chicken salad is perfect for a light meal.

A mouthwatering salad with fresh strawberries, cranberries, goat cheese and almonds.  The strawberry balsamic dressing gives it the perfect flavor and is one amazing summer salad!

Strawberry Chicken Salad With Strawberry Balsamic Dressing

romaine (chopped)

strawberries (chopped)

cranberries

red onion (sliced)

goat cheese (crumbled)

almonds (sliced)

strawberries

balsamic vinegar

Dijon mustard

garlic (minced)

tsp salt

tsp pepper

Strawberry Chicken Salad with Strawberry Balsamic Dressing

In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.

In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.

To make the strawberry balsamic dressing:

Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.

Strawberry Chicken Salad

tbsp. Red Wine Vinegar

tbsp. Maple Syrup

tbsp. Chopped Fresh Dill Weed

Garlic Powder

Kosher Salt

tsp. Ground Black Pepper

Olive Oil

Boneless Skinless Chicken Breast

Kosher salt and pepper (to taste)

Head Romaine (roughly chopped)

Red Onion (chopped

Avocado (halved, seeded, peeled and sliced)

Strawberries (quartered)

Shaved Parmesan Cheese

Tbsp Avocado Oil

Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.

Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.

Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.

Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.

Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.

Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.

For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.

Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

Roasted Chicken Salad

chicken breasts

Salt and pepper

cayenne pepper

lavender

lemon, juiced

garlic,

almonds

onion,

celery,

parsley leaves

chives

tarragon leaves

sour cream

honey

Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.

Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.

While this chicken salad takes some time to prepare it is worth it.  It's has a wonderful flavor and my co-workers were surprised by some of the ingredients.

iI tried thsi recipe on August 19th for my sister's birthday celebration.  It was delicious!  From what I was told all her co-workers enjoyed the salad!!  I thought it had a lot of good flavors.   

Thank you for providing such a scrumptious recipe for all to enjoy!!

C.P. 
D-town

I've never cooked with lavender before, so I was a bit worried that this might taste odd. It was quite good. I halved the recipe but kept the amount of spices the same. The tarragon and lavender make a wonderful combination. The dressing adds a nice sweetness and of course the necessary moistness. Next time I'll use a little less celery and perhaps a sweet onion instead of a regular onion.  I found the onion to be somewhat overwhelming, and I think with the chives, a sweet onion would be sufficient in this recipe.

This chicken salad was awesome. It made a very large serving which is great for a party or large gathering. I served this with Crossants.

This salad was kind of bland, and kind of sickning after a while, but it was all gone at the end of the meal.

All the flavor of jalapeño poppers in a healthy, Whole30 chicken salad.

Jalapeño Popper Chicken Salad

bacon

jalapeños

green onion

onion powder

garlic powder

avocado oil

Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1&#8243; of water

Place pot on the stove uncovered and bring water to a boil

Reduce the water to a simmer and cover with a lid

Simmer the chicken for 14 minutes then remove from heat

While the chicken cookes prepare the bacon on the stovetop &#8211; fry at medium-low heat until crispy

Also, prepare the jalapeños by deseeding and slicing into small strips. **If you want a spicier chicken salad, leave some of the seeds attached to the pepper.

Place 1 tbsp of avocado oil in a frying pan over medium heat

Saute jalapeños until soft, about 10 minutes. Then, add 1/2 tsp salt and saute for an additional minute

Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces

In a small bowl combine mayonnaise, green onion, onion powder, and garlic powder

Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks

In a large bowl combine shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon

Mix all ingredients until evenly combined

Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days

This chicken salad is excellent! Used a rotisserie chicken and precooked smoked Turkey bacon for quick and easy meal prep lunches. My husband and I both loved it!

Made this for lunch today between Zoom calls and it was simple, easy, and delicious! I just wish I would have doubled the recipe because we've almost finished it. 
Already have recommended it to friends!

SO good!  I used raw jalapeños for crunch and added half of a minced shallot instead of onion and garlic powder.  I also added some minced cilantro and roasted the chicken breasts because I think that adds more flavor.

I used turkey bacon &amp; substituted the mayo with plain Greek yogurt and ate it with romaine hearts. It tasted great! The pop of jalapeño is the best bite. I’m excited to try it tomorrow once it’s been cooled in the fridge for a day.

I made this according to recipe but added 8oz of cooked pasta with a little more mayo and turned it into a pasta salad. Its excellent!  Thanks for sharing

This was such a great twist on boring old chicken salad. Totally in my recipe box now.

https://content.jwplatform.com/videos/bcdmGrQr.mp4

This Jalapeño Popper Chicken Salad is a quick, easy, and flavorful Whole30 lunch that you can prep ahead and pack all week. Enjoy the flavor of a jalapeño popper in a simple salad for lunch!

Jalapeno Popper Chicken Salad

This shredded chicken salad bursting with nutritious ingredients, delicious flavours and textures, can keep your body fuelled and power you through the day.

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