Recipe for chicken salad?

CHICKEN SALAD





1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast


1 small. onion, diced (red)


1 green bell pepper


1 red bell pepper


1 celery stalk, chopped


Salt and Pepper to taste


2 boiled eggs, chopped placed on top at the end


Hellmann's mayonnaise


Frozen peas








Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.


Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.





If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.





Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.





Optional - cherry tomatoes.





Note: you can substitute 1 large can of chicken meat for the chicken breasts.Recipe for chicken salad?
Best Ever Chicken Salad


INGREDIENTS


1/4 cup honey


1/4 cup Worcestershire sauce


6 (4 ounce) skinless, boneless chicken breast halves


3 tablespoons honey


3 tablespoons prepared Dijon-style mustard


2 tablespoons white wine vinegar


2 teaspoons lemon zest


1 1/2 teaspoons lemon pepper


1/2 teaspoon poppy seeds


1/2 teaspoon garlic powder


1 cup halved seedless red grapes


1/2 cup cashews


DIRECTIONS


In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.


Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.


In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.Recipe for chicken salad?
http://chicken.betterrecipes.com/chicken鈥?/a>
Garden Chicken Salad








2 to 3 cups cut-up cooked chicken


1/2 cup chopped zucchini


1/4 cup chopped carrot


2 tablespoons chopped onion


2 tablespoons snipped fresh parsley


1/3 cup mayonnaise


1/4 cup dairy sour cream


1/2 teaspoon celery salt


1/8 teaspoon pepper


1 tablespoon CRISCO Oil


1/2 cup sliced almonds





Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.


Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.
BBQ Ranchero Chicken Salad:





6 servings





6 boneless skinless chicken breast halves, about 1-1/2 lbs.


1/2 cup barbecue sauce


1 (10 ounce) package mixed salad greens, torn (6 cups packed)


2 medium tomatoes, chopped


1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)


1 small red bell pepper, cut into short, thin strips


1 (11 ounce) can whole kernel corn, drained


1/2 cup canned black beans, rinsed and drained


1 (2 1/2 ounce) can ripe olives, sliced, drained


2 green onions, thinly sliced


1 cup fat free ranch dressing


1 teaspoon chili powder


3/4 teaspoon cumin, ground





1. Brush both sides of chicken with barbecue sauce; grill or broil about 5'; from heat source 6 minutes per side, or until juices are clear.


2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.


3. Combine dressing, chili powder and cumin; mix well.


4. To serve, divide lettuce mixture onto 6 serving plates.


5. Cut chicken crosswise into 1/2'; thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.


6. Reheat chicken or served chilled.


7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
Hi Curious;





If you want homemade chicken salad then I would suggest boiling some chicken breasts or if you have baked chicken on hand from a previous meal this is ok also.





2/3 cups of chicken (cut up)or 2 cans of chicken breast in the tuna isle.


1/2 cup chopped celery or use 1/2 teaspoon of celery seed


salt/pepper to taste


1/4 cup onion (optional)


Mrs.Dash (herb%26amp;garlic) or (regular) to taste


Miracle Whip


walnuts, green grapes = these items are optional. Sometimes if I want a different taste than just plain chicken salad I will chop a few walnuts and cut up a few green grapes into the salad mix.


Mix your ingredients together and let chill for an hr. Now if you don't like Miracle Whip you can use Mayo. Your preference.


Now, sometimes I will sprinkle a little sugar into the salad to give it a boost of sweetness but here again it's your preference. You don't have too. Enjoy! This salad recipe is good on toast or even stuffed in a tomato for a summer dish. have a super one.
If you're going for easy, just mix together


1 can white meat chicken


tablespoon of mayo


teaspoon miracle whip


tablespoon sweet pickle relish


salt and pepper to taste





Its easy and you can adjust the amout of mayo and miracle whip depending on how wet or dry you want it.
Chicken and salad. :) Really I just buy some chicken cook it tear the meat off and put it in a bowl. Then I add Miracle whip and some sweet pickle relish. Then a touch of pepper and couple of boiled eggs. I am a simple person.
chicken and salad....thanks 4 the points
chicken and lettuse