Monday, June 9, 2008

Chicken Salad Recipe Collections

Recipe 1
Chicken Salad Recipe


  • 3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
  • 2 stalks celery, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 4-6 green olives, pitted and minced
  • 1/4 cup of chopped red onion
  • 1/2 to a whole apple, cored and chopped
  • 1/3 head of iceberg head lettuce, sliced and chopped

  • 5 Tbsp mayonnaise
  • 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
  • 2 teaspoons fresh squeezed lemon juice
  • Salt and pepper to taste

1 Prepare all of the salad ingredients and combine them in a large bowl.

2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.

3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.

Recipe 2

Chicken Curry Salad Recipe

  • 2 Tbsp olive oil
  • 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
  • Salt
  • 1 yellow onion, roughly chopped
  • 2 heaping Tbsp yellow curry powder
  • 1 cup raisins
  • 1 apple (tart or sweet, your preference), peeled, cored, and diced
  • 1/2 cup chopped fresh cilantro (just lightly packed)
  • 2 green onions, sliced

1 Tbsp mayonnaise optional

1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.

2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.

3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.


Recipe 3

Baked Chicken Salad

Baked Chicken Salad recipes have been collected over the years. With this recipe you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly. .


Recipe 4

Chicken Salad Recipe

This is the trusty basic chicken salad recipe that is a staple for many lunches. It can be made into a sandwich or served in a salad if you need a low carb lunch. You can omit the sweet pickle or substitute it with dill pickle depending on your tastes.

Chicken Salad


1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1 boiled egg, chopped
1/3 c. chopped sweet pickle
1/2 c. salad dressing or mayonnaise


1. Mix all ingredients together. Serve on bread or rolls.


Recipe 5

Chicken Pineapple Salad Sandwich

This chicken pineapple salad sandwich has a nice tangy flavour. It's a very basic salad that doesn't have all that many ingredients but still has a very unique taste. For the dressing you can substitute any mustard for the dijon if you wish.


  • 2 cups cooked chicken-finely chopped
    4 green onions-chopped
    1 stick celery-finely chopped
    4 slices red pepper
    1 can crushed pineapple-strained
    Salt & pepper


4 tbsp. Mayonnaise
2 tbsp. Dijon Mustard
2 tsp. lemon or lime juice

Cook chicken and refrigerate soon after. when cool, chop it up finely and add to bowl. Add other ingredients and mix thoroughly. Add salt & pepper to taste.

Store in refrigerator if not using immediately.

Make 4-6 sandwiches.