Chicken Salad Recipe Page

Recipe#1 - Easy Chicken Salad

Ingredients:

• 8 chicken breast cut into halves
• 6 celery stalks
• 1 can sliced water chestnuts, drained
• 1 cup seedless white grape halves
• 1 cup mayonnaise
• ¼ - ½ cup fresh squeezed lemon juice

Directions: Boil and debone the chicken breast halves. Cut or tear the chicken into small pieces. Chop celery into pieces. Combine water chestnuts, celery and grapes. Mix in mayonnaise first, and then the lemon juice. Combine all ingredients well. Refrigerate and keep chilled. Serve chicken salad on lettuce. This makes approximately 8 servings.

 Recipe#2 - Low Fat Chicken Salad

Ingredients:

• 1 small chicken
• 1 medium sized onion
• 1 stalk of celery
• 1 garlic clove
• ½ fresh lemon
• 1 medium carrot
• 3 tablespoons frozen lemonade or limeade concentrate
• 2 tablespoons mayonnaise, low calorie

Directions: Put chicken, onion, carrot, garlic, celery, and lemon in a pot and boil until tender. Once it’s done, take the chicken out of the water and put in a large bowl. While the chicken cools, skim the fat from the chicken broth. Tear chicken into small pieces. Add the fat free chicken broth to the chicken until it is almost the consistency of chicken salad. Put in the frozen lemonade or limeade.
To serve immediately, add the mayonnaise. To serve later, freeze chicken mixture. After thawing, add the mayonnaise when you decide to serve.

Recipe#3 - Healthy Chicken Salad

Ingredients:

• 3 ¼ cups cooked, cubed, skinless chicken
• ¼ cup chopped celery
• 1 Tablespoon fresh lemon juice
• ½ Teaspoon onion powder
• *1/8 Teaspoon salt
• 3 Tablespoons low fat mayonnaise

Directions: Bake or boil chicken until it is tender. Let it cool. Remove chicken from the bone, and cut or tear into bite size pieces. Refrigerate.
While the chicken is chilling, combine chopped celery, lemon juice, onion powder, salt and low fat mayonnaise. Mix well.
Once chicken is fully chilled, mix well with the rest of the ingredients. This is best served cold.
* If you want to reduce the sodium content, remove the 1/8 teaspoon of salt. This will cut the sodium from 201 mg to 127 mg.

Recipe#4 - Chicken Salad Sandwiches

Ingredients:

• 2/3 cups cooked chicken, chopped coarsely, (left over baked or roasted chicken works well)
• ¼ cup red onion, chopped or minced
• 1 stalk celery, finely chopped
• 2 hard boiled eggs, finely chopped
• 1/3 cup finely minced green olives (optional)
• 5 Tablespoons mayonnaise
• Salt and pepper, to taste

Directions: Combine the chicken, onions, celery, eggs and olives in a large bowl. Add mayonnaise, salt and pepper. Mix well. Chill for 1 hour. When completely chilled, spread mixture between two slices of bread. This can be toasted or non-toasted, depending on your preference. For a quick and tasty breakfast on those busy mornings, try spreading the chicken salad on toasted English muffins. This makes approximately 4 servings, but the recipe can easily be doubled.

Recipe #5 - Chinese Chicken Salad

Ingredients:

• ½ pound white chicken meat
• ¼ cup soy sauce (for gluten free version, wheat free soy sauce can be substituted)
• 1 Tablespoon sugar
• Peanut or Corn oil
• 5 green onions, cut lengthwise or chopped, your choice
• 1 small head shredded romaine lettuce
• 2 Tablespoons of toasted almonds
• 2 ounces bean threads (one package)
• Sauce:
  ½ teaspoon pepper
  1 teaspoon salt
  2 Tablespoons sugar
  3 Tablespoons oil
  3 Tablespoons vinegar
  1 Tablespoon dark sesame oil

Directions: Mix chicken and soy sauce in a large bowl. Soak for about ten minutes. Take out the chicken and pat it dry. Put peanut oil in a small saucepan and heat until hot. Put bean threads into the hot oil a few at a time. When they “puff up,” take them out. Place on paper towels.
Mix all ingredients together. This makes approximately 4 servings.

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