Does anyone have a recipe for chicken salad?

Avocado Chicken Salad

3 cups cooked, diced chicken

3 cups cooked white rice

2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice

3/4 cup chopped onion

1 cup mayonnaise

1 to 2 teaspoons pepper

1 teaspoon salt

1/4 cup chopped fresh parsley leaves

Avocado Dressing:

1 large avocado, peeled and mashed with 2 tablespoons lemon juice

1 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon Worcestershire sauce

1/3 cup chopped onion

2 cloves garlic, minced

1 teaspoon salt

Dash cayenne pepper

Thick, crusty bread, multi-grain or sourdough, for serving

Lemon wedges, for garnish

Directions

Salad:

Mix all ingredients and chill. tosswith avocado dressing.

Dressing:

Place all ingredients in a food processor and blend until smooth. Chill

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Chicken Salad Sandwiches

2 cups cubed cooked chicken

1 cup diced Monterey Jack cheese

1/2 cup green grapes, halved

1/2 cup mayonnaise

1/4 cup thinly sliced celery

1/4 cup sunflower kernels

1/4 teaspoon salt

1/4 teaspoon pepper

Lettuce leaves

4 pita breads, halved or 8 slices bread

Directions:

In a bowl, combine the first eight ingredients. Line pita or bread with lettuce and add 1/2 cup chicken salad to each. Yield: 4 servings.

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Chicken Salad on Buns

Ingredients:

2 cups diced leftover cooked chicken

1/4 pound process American cheese, diced

1 to 2 tablespoons pickle relish

1/4 cup mayonnaise

2 tablespoons chopped onion

2 tablespoons chopped green pepper

Kaiser rolls

Directions:

In a bowl, combine first six ingredients. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20-30 minutes or until heated through. Yield: 6-8 servings.

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Chicken Salad Clubs

"Mondays have always been soup and sandwich night at our house," writes Sarah Smith from her home in Edgewood, Kentucky. "One evening, I embellished a regular chicken salad sandwich with some not-so-usual ingredients, like rye bread and honey-mustard dressing. The results were delicious."

Ingredients:

8 bacon strips

4 lettuce leaves

8 slices rye or pumpernickel bread

1 pound prepared chicken salad

4 slices Swiss cheese

8 slices tomato

1/3 cup honey mustard salad dressing

Directions:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Place lettuce on four slices of bread; layer each with chicken salad, two bacon strips, one cheese slice and two tomato slices. Spread salad dressing on one side of remaining bread; place over tomatoes

This is the best chicken salad recipe (from Ina Garten) and can be adapted to any type of chicken--just use what you have.

4 bone-in chicken breast halves, 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 multigrain bread

1 package mesclun salad mix

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.

**Sometimes adding 1/2 cup of halved, seedless grapes is a great idea! Also, if you don't have (or want to buy) fresh tarragon, a heaping teaspoon of dried tarragon works.

My Favorite Chicken Salad

This chicken salad brings all of the best qualities of every other chicken salad together into one.

Ingredients:

Stiff purple grapes

Celery

1/2 cup mayonnaise

Walnut pieces

1/2 cup sour cream

1 tsp salt

1 tsp pepper

3-4 tbsp sugar

3-4 chicken breasts

Directions:

Boil chicken breasts until fully cooked, then cut up in chunks. Chunk up grapes, celery and walnuts. Mix together after chicken has cooled. Add salt and pepper. Add sour cream, mayonnaise and sugar. Mix until well blended, taste and add more of any ingredient as needed.

Number of Servings: 4-6

© Copyright 2009, Meredith Corporation, All Rights Reserved

Chicken salad recipe,,,,,,,,,,,,,,MMmmmm SO GOOD!! Enjoy! :) 2 1/2 cups diced cooked chicken 1 cup finely chopped celery 1 cupseedless grapes, halved 1 cup chopped walnuts or 1 cuppecans 1 small minced onion 1/2 teaspoonsalt 1 teaspoonWorcestershire sauce 1/2 cupMiracle Whip 1 Combine all ingredients; chill. 2 Serve with just about anything,,,,,,, crackers, chips, rolls, bread or bagel.

this is a really yummy recipe :]

grilled chicken salad

2 to 3 chicken breast halves, grilled and sliced into narrow strips

1 head lettuce or mixed greens

4 hard-cooked eggs

1 medium tomato, cut into 8 wedges

12 to 16 ripe or pimiento stuffed olives, sliced

sliced purple onion or green onion

8 small new potatoes, boiled and halved, optional

Mustard Vinaigrette

1 tablespoon Creole mustard

3 tablespoons white wine or sherry wine vinegar

1/2 teaspoon salt

1/8 teaspoon coarsely ground black pepper

dash Tabasco sauce

2/3 cup extra-virgin olive oil

Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.

Serves 4.

Dice the chicken, not to small chunks though. dice celery, red onion, roasted walnuts and a few dried cranberries(optional), mix well. Add mayo, about 1/8 - 1/4 tsp thyme (very strong herb so less is best, then give a taste). Chill for at least 30 minutes then serve on a nice whole wheat bread or sourdough with lettuce, sliced tomato and bean sprouts (optional). The crunch from the walnuts and sweetness from the cranberries blends well with the celery and red onion. Enjoy.

Here you go, this is delicious;

1/2 cup mayonnaise

1/2 teaspoon salt

3/4 teaspoon poultry seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 tablespoon lemon juice

3 cups diced, cooked chicken breast meat

1/2 cup finely chopped celery

1/2 cup chopped green onions

1 (8 ounce) can water chestnuts, drained and chopped

1 1/2 cups diced Swiss cheese

1 1/2 cups halved green grapes

In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.

In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving. Serves 8

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Dice up the chicken, add Miracle Whip or mayo, diced boiled eggs, pickle relish, and sliced celery or green onions as you wish.

Get some sturdy pasta, cook and chill it , and add the above ingredients, may add some fozen uncooked green peas or some carrots for color.

You can put whatever you want in it, and put amounts that suit your taste. Mayonnaise, pickle relish (sweet or dill, whichever you like), celery, boiled egg, and onion are the more common ingredients. You can also add cucumber or carrots. If you wanted extra nutrients, you could finely chop some zucchini, spinach or broccoli (or something like that) to add to your mixture without really altering the taste.

Diced cooked chicked

Diced celery & green onion

diced hot peppers (optional)

Fresh cilantro, finely chopped

salt & pepper

mayo