Whats the best recipe for chicken saled?

if you mean chicken salad for sandwiches this is my recipe : using cold,cooked chicken [2 boneless ch breasts]I pulse it several times in the food processor or chop fine., 1/2 chopped onion ,, 1 lg stalk celery ,chopped ,1/2c kraft miracle whip,salt%26amp;pepper,1/2 tsp dry parsley mix well. can be used for sandwiches or a side dish on a salad plate. Hope this is what you were looking for.Whats the best recipe for chicken saled?
if you have bone in cooked chicken legs and or breasts then peel skin off and discard.tear up chicken with youre hands into very little pieces.make sure the chicken is cut very small and put in a bowl.add salt and pepper then minced green onions add mayo to your likingmaybe a bit of lemon juice mix and your done.ps you could add minced celery also if you likeWhats the best recipe for chicken saled?
*********CHEDDAR CHICKEN SALAD SANDWICH


2 c. chopped, cooked chicken


1/2 c. Miracle Whip salad dressing


1/2 c. chopped, pitted ripe olives


1/2 c. (2 oz.) shredded sharp natural Cheddar cheese


1/4 c. chopped green pepper


1/4 c. chopped onion


6 croissants, split


Lettuce


Combine chicken, salad dressing, olives, cheese, green pepper and onion; mix lightly. Chill. Fill croissants with lettuce and chicken mixture. 6 sandwiches. Excellent for a hot day!
2 1/2 cups cooked chopped chickens


3 cups chopped celery


1 bunch green onions, chopped use a few of the green tops


1/2 cup toasted sliced almonds


1 cup mayonnaise


1/2 cup half-and-half


1 tablespoon white balsamic vinegar


2 1/2 cups red seedless grapes or green seedless grapes, cut in half








Combine all ingredients in a large bowl and toss to coat evenly.


Refrigerate approximately 3-4 hours to let flavors blend.
Chicken Salad


1 boneless, skinless chicken breast, poached until cooked through, shredded or finely chopped


1/4 onion, minced


1 stalk celery, minced


1 tbsp. dill pickle relish or sweet pickle relish


2 tbsp. mayo or miracle whip


1/2 tsp. yellow mustard


sprinkle of celery seed


1 tsp. water





In a small bowl mix the miracle whip, mustard, celery seed and water. In another bowl combine the chicken, onion, celery and relish. Add enough of the dressing to mix well. Cover with saran wrap and allow to refrigerate for 30 minutes or longer to allow flavors to meld. Add more dressing if it becomes dry. Spread onto sandwiches.
This is my all time favorite chicken salad recipe, courtesy of Ina Garten:





Curried Chicken Salad





3 whole (6 split) chicken breasts, bone in, skin on


Olive oil


Kosher salt


Freshly ground black pepper


1 陆 cups good mayonnaise


1/3 c. dry white wine


录 c. Major Grey鈥檚 chutney


3 tbsp. curry powder


1 c. medium-diced celery (2 large stalks)


录 c. chopped scallions, white and green parts (2)


录 c. raisins


1 c. whole roasted, salted cashews





Preheat the oven to 350 degrees.





Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.





For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 陆 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.





Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
2 Cooked boneless skinless chicken breast chopped


1 small can of pineapple tidbits well drained


3 ribs of tender celery sliced


1 Tbs. minced red sweet pepper


1/2 C. Mayo


Mixed salad greens


toasted %26amp; salted cashews





Mix first 5 ingredients, chill. Serve on a bed of the mixed salad greens and top with nuts and fresh ground black pepper.
here's two out of three of my favs (the third is curry)





Chicken Salad Veronique





4 split (2 whole) chicken breasts, bone-in, skin-on


Good olive oil


Kosher salt and freshly ground black pepper


1/2 cup good mayonnaise


1 1/2 tablespoons chopped fresh tarragon leaves


1 cup small-diced celery (2 stalks)


1 cup green grapes, cut in 1/2





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 until cool.





When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.





**************************************鈥?br>

Chinese Chicken Salad





split chicken breasts (bone-in, skin-on)


Good olive oil


Kosher salt


Freshly ground black pepper


1/2 pound asparagus, ends removed, and cut in thirds diagonally


1 red bell pepper, cored and seeded


2 scallions (white and green parts), sliced diagonally


1 tablespoon white sesame seeds, toasted


For the dressing:


1/2 cup vegetable oil


1/4 cup good apple cider vinegar


3 tablespoons soy sauce


1 1/2 tablespoons dark sesame oil


1/2 tablespoon honey


1 clove garlic, minced


1/2 teaspoon peeled, grated fresh ginger


1/2 tablespoon sesame seeds, toasted


1/4 cup smooth peanut butter


2 teaspoons kosher salt


1/2 teaspoon freshly ground black pepper





Preheat the oven to 350 degrees F.


Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.





Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.





Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
1


grilled chicken


green leaf


toasted garlic bread


grilled bacon


sliced mushroom


ranch dressing





2 japanese style


steamed /boiled chicken (cut all like sticks)


sesame seed dressing with soy sauce


cucumber (slice and cut like small sticks)


boiled bean sprout
1.Lemon and avocado infused olive oil


2.Capsicum


3.chillies


4.honey


5.cracked pepper


6.Don't forget the chicken