Recipe: 5 Chicken Salad Recipes (updated 09-05-12)

5 CHICKEN SALAD RECIPES

RECIPES IN THIS FILE:
Curried Cranberry Chicken Salad
Arroz Con Pollo Salad
Curried Chicken Salad with Fruits and Nuts
Chicken Waldorf Salad
Chicken Salad Supreme

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CURRIED CRANBERRY CHICKEN SALAD
From: csally/wv
Source: Pillsbury Classic Cookbooks, December 1997
Makes 5 servings (1 cup each)

3/4 cup mayonnaise
2 tsp lime juice
3/4 tsp curry powder
2 cups cubed cooked chicken
1 medium apple, cut into 1-inch pieces
3/4 cup craisins (dried cranberries)
1/2 cup thinly sliced celery
1/4 cup pecans, chopped
2 tbsp thinly sliced green onion

Combine mayonnaise, lime juice and curry powder in large mixing bowl. Stir in remaining ingredients. Refrigerate. Serve within 8 hours.

TO MAKE DAY AHEAD:
Stir in cranberries, pecans and green onion into salad mixture up to 8 hours before serving

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ARROZ CON POLLO SALAD
Source: More Favorite Brand Name Recipes Cookbook
Makes 6 servings

1 cup chopped onion
1 tbsp plus 1/3 cup vegetable oil, divided use
2 2/3 cups water or chicken broth
1 cup uncooked brown rice
2 tsp chili powder
1 tsp salt (optional)
2 tbsp red wine vinegar
2 cups diced cooked chicken
1 (10 oz) pkg frozen peas, cooked and drained
1/2 cup black olives, sliced
FOR SERVING:
2 ripe California avocados, divided use
1 medium tomato, chopped, chilled

Cook onion in 1 tablespoon oil in large saucepan until tender but not brown. Add water or chicken broth and bring to a boil. Stir in rice, chili powder and optional salt. Cover tightly and cook over low heat until all liquid is absorbed, about 50 minutes.

Combine remaining 1/3 cup oil, vinegar and remaining salt mixing well; stir into hot cooked rice with chicken, peas and olives. Chill.

TO SERVE:
Peel, seed and coarsely chop 1 1/2 avocados reserving remaining half for garnish. Stir chopped avocados and tomato into rice mixture. Top with reserved avocado slices.

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CURRIED CHICKEN SALAD WITH FRUITS AND NUTS
Source: Felicia Pickering
Makes 4 generous servings

4 boneless, skinless chicken breasts, steamed for 10 minutes or so, just until cooked through (or you can poach them in a combo of water and chicken broth)
1 teaspoon curry powder
1/2 teaspoon salt
Ground black pepper to taste
1 tablespoon lemon juice
1 cup diced cantaloupe
1 cup seedless grapes
1/2 cup walnuts or pecans
2 tablespoons finely slivered candied ginger, or grated fresh ginger to taste*
1/4 cup sour cream or yogurt*
1/2 cup mayonnaise

Cut chicken breasts into 1-inch cubes as soon as they are cool enough to handle.

Toss the chicken with curry powder, salt, pepper and lemon juice. Refrigerate until cold.

Combine chicken mixture with cantaloupe, grapes, nuts, ginger, sour cream and mayonnaise. Refrigerate until served.

*Note: "When I make this I usually use the fresh ginger and yogurt, not sour cream, and it is delicious." - Felicia

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CHICKEN WALDORF SALAD
From: Leslie WA

FOR THE SALAD:
2 cups cooked boneless chicken breast (cut in bite size pieces)
1 cup celery (sliced in pieces)
2 cups chopped apples
1/2 cup raisins
1 cup walnuts (coarsely chopped)

FOR THE WALDORF DRESSING:
3/4 cup mayonnaise
3/4 cup thawed Cool Whip whipped topping
1/2 tsp. ground cinnamon
Pinch of salt

Combine the chicken, apples, celery, walnuts and raisins; set aside.

Stir together the mayonnaise, Cool Whip, cinnamon and salt. Mix with the salad ingredients. Chill before serving.

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CHICKEN SALAD SUPREME
Makes 4 servings

1 cup mayonnaise or salad dressing
1/4 cup lime juice
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups cubed chicken or turkey
1 (11 ounce) can mandarin oranges, drained
1 cup seedless green grape halves
3/4 cup chopped celery
1/2 cup slivered almonds, toasted
Lettuce leaves (for serving)

In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients, except lettuce; mix well. Chill.

Serve on lettuce leaves. Refrigerate leftovers.