Best Chicken Salad Recipe?

Question

Baked chicken breast, Japainos, Fresh lime juice. Mayo.....cut up the pepers and let them sit in the lime juice for like 20min then add your chicken and mayo....so good

Answer 1

DILLED MACARONI-CHICKEN SALAD  

1 (8 oz.) pkg. elbow macaroni, uncooked

1 c. cooked, chopped chicken breast

1/2 c. evaporated skimmed milk

3 tbsp. white wine vinegar

2 tbsp. chopped green onions

1 tbsp. vegetable oil

1 tbsp. chopped pimiento

2 tsp. sugar

1 tsp. dried dillweed

1/2 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside.

Combine milk and remaining ingredients in a small jar; cover tightly, and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings (283 calories [16% from fat] per 1 cup serving).

Answer 2

Not even close .... My CHINESE CHICKEN SALAD is the best.  Shredded iceberg lettuce, shredded cooked chicken b*****s, slivered green onions, toasted sesame seeds, fried Maifun; and ginger-soy vignarette dressing

Answer 3

I like rotisserie chicken, mayo, a dash of curry, green apples and golden raisins and toasted almonds. OMG! soo good! Or if you don't like curry, just add the green apples and raisins, too yummy!

Answer 4

My dad makes the Beverly Hills Cafe chicken salad recipe, I don't have it right now and he works out of state, but I know it's made with mustard, celery, mayo, etc.

Answer 5

Exotic Chicken Salad

1 cup mayo

1½ tsp. curry powder

1 Tbsp. soy sauce

1 Tbsp. lemon juice (I have used lime, too)

Optional: ¾ cup Major Grey’s Chutney

4 cups chopped cooked chicken meat

1 (5 oz.) can sliced water chestnuts

1 cup finely chopped celery (about 2 stalks)

1 pound fresh seedless grapes, halved

1 cup toasted slivered almonds

1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid.  Mix in chutney at this time, if so desired.  Add remaining ingredients and toss gently.  Refrigerate.  Serves 8-10.

--“River Road Recipes 2” cookbook