Chicken salad recipes?

Im looking for some chicken salad with apple recipes.. or even just chicken salad recipes. THANKSChicken salad recipes?
This is a chicken salad with pineapple chunks, but no reason you couldn't use apple chunks instead (or even with the pineapple too)





WIKI WIKI CHICKEN SALAD


2 c. cubed, cooked chicken


1 c. pineapple chunks


1 c. seedless grapes, halved


1/2 c. slivered almonds, toasted


mayonnaise, salt, pepper, leaf lettuce %26amp; orange sections


Combine chicken, pineapple, grapes, nuts and enough mayonnaise to just moisten; toss lightly. Season to taste. Serve on lettuce leaves; garnish with orange sections. Serves 4-6





(obviously a luncheon salad...not a filling for a sandwich)Chicken salad recipes?
Ok:


Prepare you chicken the way you normally do.


(We either boil or roast the breast only)


Then add to the chopped chicken


Pine Nuts


Chopped Granny Smith Apples ( a generous amount)


Yellow Raisins( you can substitute regular raisins)


Fresh Chopped Basil


And Hellmans mayo--( Make sure its Hellmans)


Salt if you wish( it really dosent need it but some peeps do)


This is the best chicken salad ever!
Leftover chicken of any kind or 1 can o


f chicken drained


1 c chopped pecans


1/2 to 1 c mayo or Miricle whip


1 c green grapes


1 to 2 tbs minced onion


1 to 2 tbs minced celery





Mix everything togeether %26amp; enjoy.





Our family loves this.
Chicken-Strawberry Salad





Ingredients:


2 tablespoons orange juice


1 tablespoon olive oil or salad oil


2 teaspoons sugar


1/4 cup soy sauce


2 green onions, thinly sliced (1/4 cup)


2 tablespoons orange juice


1 tablespoon lemon juice


1 clove garlic, minced


12 ounces skinless, boneless chicken breasts


4 cups spinach leaves


1 cup sliced fresh strawberries


1 11-ounce can mandarin oranges, drained


Method


Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. Chill dressing until serving time. For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade. Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.





Notes:





Number of servings: 4
2 pounds boneless, skinless, chopped chicken. (You can also use canned chicken).


陆 an onion, diced


录 cup of chopped celery


陆-1 cup bacon bits


hellmans mayo


mix well, insert in fridge, and eat cold.
This makes 6.





INGREDIENTS


1 cups cubed, cooked chicken


1 apple, cored and diced


1 celery ribs, chopped


1/4 cup mayonnaise


2 Tbs. sweet pickle relish


2 tablespoons chopped onion


1 teaspoons prepared mustard


Pinch salt and pepper.





(extras like tomato and lettuce and cheese)





DIRECTIONS


In a bowl, combine all ingredients. Chill and put on your favorite bread, enjoy!
Chinese Chicken Salad





Ramen noodles and almonds add crunch to this version of chicken salad. The dressing is both sweet and tangy.








Ingredients:


4 skinless, boneless chicken breasts 1 pkg. coleslaw


2 pkg. chicken ramen


1/2 cup chopped green onions


1 pkg. sliced almonds


Dressing:


1/2 cup sugar


1/2 cup olive oil


1/2 cup rice or wine vinegar


2 tsp. soy sauce


2 pks seasoning from the ramen


Method


Bake or grill and cube the 6 chicken breasts. Combine all ingredients. Put dressing on salad immediately before serving.





Notes:





Number of servings: 8











Tortilla Chicken Salad





Top a traditional green salad with chicken, tomatoes, and baked tortilla strips to make this tasty tortilla chicken salad.





Ingredients:


3 6 inch corn or flour tortillas


3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups)


2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup)





Dressing:


1 tbsp olive oil


2 tbsp orange juice


2 tbsp fresh lime juice


2 tbsp chopped fresh cilantro


1 clove garlic, minced


1/2 tsp dried oregano


1/8 tsp hot pepper sauce


Method


Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately.














Chicken salad with apple and basil





4 boneless, skinless chicken breasts


4 teaspoons kosher salt


1 teaspoon black pepper


1/4 cup fresh lime juice (from 2 to 3 limes)


1 tablespoon white wine or rice vinegar


2 tablespoons light brown sugar


4 scallions (white and light green parts), thinly sliced


2 Granny Smith apples (peeled, if desired), diced


1/3 cup roasted peanuts, roughly chopped


2 tablespoons thinly sliced fresh mint


1/2 cup thinly sliced fresh basil





Rinse the chicken and pat it dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1/2 inch. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.





Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.





Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.
Get chiken, salad the litles leave things and applaes, some breads too maybe
i make this one and i've had people rave over it:





two to three poundsboneless,skinless chicken breast cooked and shredded


one small onion chopped


one small sweet red pepper chopped


miracle whip(instead of mayo because it has more flavor)


apples and walnuts optional





mix above ingredients and serve on hard roll