Time 10m Number Of Ingredients 15 Steps:
Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine. In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Cover and chill in the fridge for at least 4 hours before serving. Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.
Yield 6 Number Of Ingredients 6 Steps:
Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.
Time 1h Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill. Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
Time 20m Yield 6 sandwiches Number Of Ingredients 11 Steps:
Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined. Serve the chicken salad on the toasted rolls with lettuce and tomato.
Time 30m Yield 4-5 serving(s) Number Of Ingredients 6 Steps:
Mix ingredients together (don’t make it mushy). If it is not wet enough add a little mayonnaise. Best if refrigerated for at least 3 hours before serving.
Yield serves 6 to 8 Number Of Ingredients 9 Steps:
Place the chicken and broth in a large pot, cover, and bring to a boil. Reduce the heat and simmer gently until the chicken is cooked through and the meat is ready to fall off the bone, about 45 minutes. Using tongs, transfer the chicken to a plate; set it aside until it is cool enough to handle. Then pull the meat from the bones in large pieces, discarding the skin and bones. In a large bowl, combine the chicken with the mayonnaise, relish, apples, grapes, pecans, and eggs. Season with salt and pepper. Mix well. Serve over greens or in a sandwich.
More about “gourmet chicken salad recipes”
Time 20m Yield 8 Number Of Ingredients 11 Steps:
Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken. In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
