Does anyone have a recipe for chicken salad?

I have a couple of chicken breast, that I would like to make chicken salad with.What is a good recipe for chicken salad?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掳 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 tomatoesDoes anyone have a recipe for chicken salad?
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.
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.
Lemony Chicken Salad





4 cups diced cooked chicken


2 cups red seedless grapes


1 cup pea pods, cut once across


1 cup diced red onion


1 cup lite salad dressing


2 tbsp lemon juice


3 tsp fresh grated lemon peel


2 tsp dried basil leaves





Method


Toss chicken, grapes, pea pods and onion together in a large bowl. In a separate bowl, mix together salad dressing, lemon juice, lemon peel and basil leaves. Gently fold dressing mixture into chicken mixture. Chill until ready to serve. Transfer salad to serving bowl or plate separately on leaf lettuce.





Notes: Chicken and onion should be diced to about 1/2 inch. Great use for leftover cooked chicken.





Number of Servings: 6 to 8





Hawaiian Rainbow Salad with Pineapple Chicken


Ingredients1 1/2 cups pineapple juice


1/4 cup soy sauce


2 teaspoons fresh ginger, minced


2 cloves garlic, minced


6 boneless skinless chicken breasts, cut into 1 inch cubes


salt and freshly ground pepper


1 package (10 ounces) spring mix greens


1 cup green papaya, peeled, seeded, and shredded


3/4 cup unsweetened, shredded coconut


1 cup macadamia nut brittle, coarsely chopped


Hawaiian Rainbow Dressing:


2 Tbsp guava nectar


2 Tbsp passion fruit nectar


1 Tbsp shallot, minced


1/2 cup mayonnaise


2 Tbsp white wine vinegar


Salt and pepper





Method


Soak bamboo skewers in water. Combine pineapple juice, soy sauce, ginger, and garlic in a small mixing bowl and mix well. Place chicken in 2 large zip top plastic bags and pour marinade over chicken. Seal bags and let marinate for 3 hours. Preheat grill to medium-high. Remove chicken from marinade and drain off excess. Season chicken with salt and pepper. Thread chicken onto skewers. Place skewers on grill and cook for approximately 3 minutes per side, or until chicken is cooked through. In a large bowl, combine spring mix greens, Hawaiian Rainbow Dressing, papaya, and coconut. Season with salt and pepper and mix well. Place equal portions of salad on 6 plates. Place macadamia brittle around each salad. Remove chicken from skewers and place equal amounts of chicken in the center of each salad. Makes 6 servings. Hawaiian Rainbow Dressing: In small mixing bowl, combine guava nectar, passion fruit nectar, shallot, mayonnaise, and mix well. Slowly add white wine vinegar, constantly stirring. Season to taste with salt and pepper.





Servings: 6





Wrap and Roll Chicken


Ingredients2 cups diced cooked chicken


1/2 cup celery, diced


1/3 cup toasted almonds, chopped


1/2 small red onion, diced


1 tsp fresh lemon juice


1/4 tsp freshly ground black pepper


1/2 tsp dried oregano


1/4 cup Italian dressing


4 large (10- or 11-inch) multigrain tortilla ';wraps';





Method


In large bowl combine chicken, celery, almonds and onion. In another bowl blend lemon juice, black pepper, oregano and Italian dressing. Pour lemon juice dressing blend into chicken salad mixture and stir thoroughly. Warm the wraps slightly. Divide mixture into four portions. Spoon one portion of mixture along an edge of each wrap and roll up. Slice diagonally in half and serve.


Servings: 4
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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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





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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.
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.
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.
Diced cooked chicked


Diced celery %26amp; green onion


diced hot peppers (optional)


Fresh cilantro, finely chopped


salt %26amp; pepper


mayo
boneless chicken, chopped


mayo


onion powder


mix all together
have a look here :
boil your chicken with season


let cool add sweet pickles and mayo


add your fav. season and mix





make sure you cut ur chicken up in thin slices