ALMOND CHICKEN SALAD

1 T. prepared mustard
 1 tsp. salt
 ½ tsp.  pepper
 ¼ tsp. onion powder
 ¼ tsp. celery salt
 1/ tsp. dry mustard
 1/3 tsp.  paprika
 ½ c. slivered almonds, toasted
 
 
 
 
 
 

4 c. cubed cooked chicken
 1 ½ c. seedless green grapes, halved
 1 c.  chopped celery
¾ c. sliced green onions
 3 hard-cooked eggs, chopped
 ½ c. mayonnaise or salad dressing
 ¼ c. sour cream
 
 
 
 
 
 
 
 

In a large bowl, combine chicken, grapes, celery, onions and eggs.  In another bowl, combine the mayonnaise, sour cream, mustard, salt, pepper, onion powder, celery salt, dry mustard, and paprika; stir until smooth.  Pour over the chicken mixture and toss gently.  Stir in the almonds and serve immediately or refrigerate and add the almonds just before serving.  Garnish with 1 kiwifruit, peeled and sliced if desired. 

LINDA’S HOT CHICKEN SALAD

4c. cubed, cooked chicken or turkey
2T. lemon juice
½ c. almonds, sliced
¾ c. mayonnaise
1tsp. salt
1c. cheese grated
 

3c.  celery, chopped
4 eggs, hard-boiled and sliced
1c. cream of chicken soup
1tsp. onion, chopped
1 sm. jar chopped pimentos
1 ½ c. potato chips, crushed

 
 

Mix lemon juice, mayonnaise, salt, soup, onion and pimento; add eggs and chicken.  Pour into baking dish.  Mix chips, cheese and almonds.  Cover casserole with the chip mixture and bake at 350 for 30 minutes.

CURRIED CHICKEN SALAD

Mix together butter, mayonnaise, sour cream, curry powder, garlic, marjoram and salt.  Add chicken, almonds and grapes.  Chill before serving.  This recipe makes enough for 8 large croissant sandwiches; delicious!

½ C. MELTED BUTTER, COOLED
1c. mayonnaise
1c. Sour Cream
½ tsp. curry powder
¼ tsp. powdered garlic
1/8 tsp. marjoram

Salt to taste
4 c. cooked, chopped chicken breasts or 2-3 lg. cans canned chicken breast, drained
½ c. toasted slivered almonds
 
2c. seedless grapes, cut in half
 

3c. diced cooked chicken

1c. diced celery
2T. lemon juice
1T. minced onion
½ tsp. salt
½ c. mayonnaise
 

Combine chicken, celery, lemon juice, onion and salt; stir well.  Cover and chill.  Add remaining ingredients, tossing well.  Serve on bed of lettuce and, if desired, garnish with additional orange slices and grape clusters.

1c. seedless green grapes
1 (11oz) can mandarin oranges, drained
 
1 (2oz) pkgs. Slivered almonds, toasted
 
 
 

MANDARIN CHICKEN SALAD

8 chicken breasts
1 onion
4 stalks celery
Salt and pepper to taste
2 bunches green onions, chopped
1 (8oz) can, sliced water chestnuts

Boil chicken breasts in enough water to cover by 1 inch.  Include the onion, salt, pepper and celery in the cooking liquid.  When chicken is tender discard the vegetables.  Cut the cooked chicken into bite size pieces.  Combine chicken with green onions, water chestnuts, spiced pimento, olives, artichokes and dressing.  Marinate 23 hours.  Drain and toss lightly.  Serve with breadsticks and a fruit salad for complete meal.

 

MARINATED CHICKEN SALAD

1 (4oz.) jar sliced pimento
1 ½ (15oz) cans. Lg. ripe olives
 3 (6oz) jars artichokes
 2 (16oz) bottles Italian dressing

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BEST EVER CHICKEN SALAD RECIPES

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ORIENTAL CHICKEN SALAD

3 green onions, chopped
1sm. Pkg. sliced almonds
Sm. Pkg.  chow mein noodles
 
 
½ tsp. salt
¼ tsp. pepper
 

3 chicken breasts, cooked & chopped
2T. poppy seed
 
 
Dressing:
¼ c. vinegar
¼ c. sugar
1/3 c. oil

Combine chicken, poppy seed, onions, almonds and noodles.  Dressing: Combine dressing ingredients, pour over chicken mixture and stir all together.  Serve immediately.

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