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Our favorite chicken salad recipes - 82 recipes

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Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger,...

  • 1 pound chicken boneless skinless chicken breast
  • Marinade
  • 2 tablespoons dry sherry
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped cilantro
  • 1 tablespoon hoisin sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon dry mustard
  • salt to taste
  • Other Ingredients
  • 1/2 cup chopped peanuts
  • 1/4 cup sesame seeds, browned
  • 2 cup rice sticks, deep fried
  • 2 cup shredded lettuce
  • 2 stalks green onion, shredded
  • 1/4 cup cilantro
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From "Sam Choy's Island Flavors"

  • Garnish:
  • 4 boneless chicken breast halves (skin left on), 8 ounces each
  • Asian chicken marinade, recipe below
  • 2 cups oil, for deep-frying
  • 1-ounce package rice noodles
  • 12 wonton wrappers
  • 1 medium head iceberg lettuce, shredded
  • 2 cups won bok (Chinese cabbage) or napa cabbage, finely chopped
  • 1 cup bean sprouts
  • 1 cup thin julienned red bell pepper
  • 1 cup thin julienned yellow bell pepper
  • 1/2 cup thinly sliced (diagonally) green onions
  • 1 medium carrot, grated
  • 6 radishes, thinly sliced
  • 1 cup whole macadamia nuts
  • Sweet-and-sour cucumber vinaigrette, see recipe, optional
  • 1 head leaf lettuce, leaves separated, for salad bed
  • 4 sprigs cilantro, coarsely chopped
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Drain artichoke hearts thoroughly, pressing to remove excess liquid

  • 1 (14 ounces) can artichoke hearts
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 2 (5 ounces) cans chunk style chicken, drained
  • 1 stalk celery, chopped (1/2 cup)
  • 12 slices wheat or white bread
  • Lettuce leaves
  • Cherry tomatoes (optional)
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I doubled the recipe. Can be frozen

  • 2 lg. chicken breasts
  • 2 c. diced celery
  • 1 c. slivered almonds
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 TBSP. fresh lemon juice
  • 2 c. mayo
  • 2 c. grated Sharp Cheddar
  • 1 1/3 c. crushed potato chips
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Pat flour mixture on the chicken coating it completely

  • 1/2 cup each cornstarch and tapioca flour
  • 1 large fryer (3 to 4 pounds)
  • 1 tbls Chinese mustard (more if desired)
  • 2 dashes sesame oil
  • 1/2 tsp 5-spice seasoned salt
  • 1 cup shredded iceberg lettuce
  • 1 cup fried rice vermicelli
  • 1/2 bunch cilantro
  • 3 green onions sliced lengthwise into slivers
  • 1/2 cup peanut oil
  • 1 tbl toasted sesame seeds
  • 1-1/2 tbls chopped almonds
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Fruity Chicken Salad is a unique chicken salad that has nuts, white raisins, dried cherries, and more

  • 1 pound chicken breasts or 1 pound left over cooked chicken
  • 3 ribs of celery thinly sliced
  • 1 cup of walnuts – pecans, and almonds also work well
  • 1/2 cup dried cherries, or craisins
  • 1/2 cup mayonnaise
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Adjust oven rack to middle position and heat oven to 400 degrees

  • 2 Large whole bone-in, skin-on chicken breasts
  • 1 tablespoon olive oil
  • salt & pepper
  • For Salad
  • 2 medium ribs celery, cut into small dice
  • 2 medium scallions, white and green parts, minced
  • 3/4 – 1 cup mayonnaise
  • 1 1/2 – 2 tablespoons lemon juice from 1 small lemon
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 cup pecan or walnut halves
  • 1 cup red grapes, halved or dried cranberries
  • salt and ground black pepper
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This is a Pampered Chef - in Season Best recipe collection Spring 2007

  • Garlic Oil - Olive Oil
  • 1 # Chicken Tenders
  • 1 Medium Pineapple, Fresh
  • 1 Each Bell Pepper, Red- Med. Dice
  • 3 Each Green Onion, Med. Dice
  • 1 Head Roman Lettuce, Washed & Trimmed
  • 1 Can Blk Beans, Drained
  • 6 Slices Bacon, Cooked And Diced
  • Dressing For Salad
  • 2 Each Limes, jested
  • 1/3 Cups Reduced Fat Mayo
  • 2 Tbsp Pineapple Preserves
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By

Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side

  • 2 medium chicken breasts, grilled and diced
  • 1 pound romaine lettuce, inner leaves
  • 2 ounces sugar snap peas
  • 1 ⁄2 cup red bell pepper rings
  • 1 cup shredded cabbage
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Christine’s Asian Fusion Dressing
  • 1 cup steamed brown rice
  • Christine's Asian fusion dressing
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1 ⁄4 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon water
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Combine the dressing ingredients in a small bowl and whisk until smooth

  • DRESSING:
  • 1/4 cup balsamic vinegar (or Chinese dark rice vinegar)
  • 3 tablespoons sesame paste (or peanut butter)
  • 3 tablespoons walnut oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly-ground black pepper
  • SALAD:
  • 4 cups shredded iceberg lettuce
  • 2 cups shredded cooked chicken
  • 1 small carrot cut matchstick
  • pieces
  • 1/2 cucumber peeled, seeded, and cut matchstick pieces
  • 2 tablespoons chopped cilantro (Chinese parsley)
  • 2 tablespoons finely-shredded fresh basil
  • COOKING:
  • Vegetable oil for deep frying
  • 12 wonton wrappers cut 1/4" strips
  • 2 tablespoons walnut oil
  • 2 tablespoons sugar
  • 1/2 cup toasted walnut halves
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Combine 1 tablespoon of the Lemon Vinaigrette with the lemon juice, salt and pepper in a shallow bowl or plate

  • Lemon Vinaigrette (see recipe)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 1/2 pounds chicken cutlets
  • 2 tablespoons olive oil divided
  • 6 cups mesclun salad greens - (loosely packed) (or spring salad mix)
  • 2 ounces Ricotta salata
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Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high s...

  • SESAME DRESSING:
  • 1/2 cup corn syrup
  • 3 tablespoons white distilled vinegar
  • 2 tablespoons pineapple juice
  • 4 teaspoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 dash garlic powder
  • 1 dash freshly-ground black pepper
  • 1/2 cup vegetable oil
  • 1/2 teaspoon sesame seeds
  • SALAD:
  • 4 chicken breast fillets
  • 1 large iceberg lettuce head chopped
  • 4 cups red leaf lettuce chopped
  • 1 1/3 cups canned mandarin orange wedges
  • 1 cup rice noodles
  • 1 cup roasted sliced almonds
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