LOADED CHICKEN SALAD RECIPE

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Recipe source: thepinningmama

Chicken Macaroni Salad Recipe

Ingredients

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives
• For the dressing:
• 1/2 cup mayonnaise
• 5 tablespoons milk
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons sugar
• salt and freshly ground black pepper , to taste

Instructions

1. In a large pot of boiling lightly salted water, cook macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Recipe source: yummyaddiction

Grilled Chicken Mango Salad with Mango Cilantro Dressing Recipe

INGREDIENTS

for the grilled chicken

• 1 tablespoon Olive Oil
• 6 Chicken Thighs, skinless and boneless
• 1/2 cup Mango Cilantro Dressing

for the salad

• 5 cups Lettuce, roughly chopped
• 2 Cucumbers, diced
• 1 Bell Pepper, sliced thinly
• 1 ripe Avocado, sliced or cubed
• 1/2 cup Cilantro, roughly chopped
• 1/2 cup Mango Cilantro Salad Dressing

INSTRUCTIONS

1. Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
2. Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
3. To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.

Recipe source: myfoodstory

Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers Recipe

INGREDIENTS

• 8 ounces uncooked rotini (whole grain preferred)
• 2 large carrots, peeled sliced
• 1 zucchini, chopped
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 3 tablespoons olive oil, divided
• 4 tablespoons chicken broth, plus more if necessary
• 4 garlic cloves, minced
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1 teaspoon oregano
• salt and pepper
• 1 pound chicken breasts, organic if available

INSTRUCTIONS

1. Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened. Once blackened, remove from oven and transfer to a plastic ziploc bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
2. In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
3. While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
4. In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth. Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture. Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
5. Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear. Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.

Recipe source: ambitiouskitchen

ASIAN CHICKEN SALAD WITH SESAME CHILI VINAIGRETTE RECIPE

INGREDIENTS

• 1 rotisserie chicken, meat pulled off and shredded
• 2 small heads Chinese green cabbage, shredded
• 2 cups frozen peas
• 2 large carrots, shredded
• 2 cucumbers, diced
• ½ cup chopped green onion
• ½ cup sweet chili garlic sauce
• 6 tablespoons honey
• 5 tablespoons sesame oil
• 3 tablespoons vinegar
• 4 tablespoons lime juice (I used calamansi - yum)
• 2 teaspoons wasabi paste
• crushed peanuts for topping

INSTRUCTIONS

1. Cook the peas according to directions. Drain and let cool slightly.
2. Combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.
3. Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
4. Pour dressing over salad and toss well. Sprinkle each serving with crushed peanuts.

Recipe source: gardenandtable

Chick-Fil-a Chicken Salad Recipe

Ingredients

• 2 cups cooked and cooled chicken breasts chopped
• 1/3 cup celery chopped
• 1 hard boiled egg chopped
• 1/4 cup sweet pickle relish
• 3/4 cup mayonnaise
• salt and pepper to taste
• 8 slices whole wheat bread
• loose leaf lettuce

Instructions

1. Mix together the chicken, celery, egg, mayonnaise, relish, salt and pepper.
2. Toast bread and top half with lettuce.
3. Spread 1/4 of the copycat chicken salad over each, and top with remaining toast slices.

Recipe source: momfoodie

CHICKEN CAESAR SALAD WRAPS RECIPES

INGREDIENTS

1. 1 large chicken breast, cooked and shredded
2. 2/3 cup chopped romaine lettuce
3. Freshly shaved parmesan cheese
4. 2 flatbread wraps or large flour tortillas
5. Halved cherry tomatoes

CAESAR DRESSING

• 2 garlic cloves
• 4 anchovy fillets, finely chopped
• 1 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/3 cup mayonnaise
• Salt and pepper

INSTRUCTIONS

1. In a small bowl, stir together ingredients for the caesar dressing. Add the dressing into a bowl with the shredded chicken. Stir to coat chicken.
2. Heat wraps, whether you are using a flatbread wrap or tortilla, for 10 seconds in the microwave to make them more pliable.
3. To assemble the wraps, lay the wraps or tortillas flat on a clean work surface. Add a layer of lettuce to the wrap in the center of each. Top the lettuce with chicken, halved cherry tomato, and a few shaves of parmesan cheese.
4. Wrap the chicken wraps up tightly. Cut in half and serve immediately.

Recipe source: cookinwithmima

Thai Chicken Salad Wonton Cups Recipe

Ingredients:

• 24 won ton squares (typically found in the cold section near the tofu and fresh noodle soups)
• Cooking spray
• 1 ¼ cups shredded, cooked chicken breast (about 4 tenderloins—*see note below)
• ¼ cup shredded purple cabbage
• ¼ cup shredded napa cabbage
• ¼ cup finely sliced baby bok choy (about 1 small)
• 1 small carrot, grated
• 1 tablespoon green onions
• 1 tablespoon chopped cilantro
• Spicy Peanut Dressing (recipe below)
• ¼ cup crushed peanuts

(*I poached my chicken tenderloins in simmering, salted water for about 6-7 minutes, or until cooked through yet tender; then cool the chicken, and shred by hand.)

Preparation:

1. Preheat your oven to 350°, and generously spray two mini-muffin tins with cooking spray (24 cups).
2. Take each won ton square, dust off any excess corn starch, and carefully press into the mini-muffin molds; spray the won ton squares with cooking spray, and bake for about 10-12 minutes, or until golden-brown and crispy; allow to cool slightly, then remove from muffin tins to cool completely before filling.
3. Prepare the salad by adding the chicken, plus the remainder of the ingredients up to and including the chopped cilantro, to a bowl; add in about 2 tablespoons of the Spicy Peanut Dressing, plus about half of the crushed peanuts (about 2 tablespoons worth), and gently toss to coat.
4. Add equal amounts of the Thai Peanut Chicken Salad to each cup, then drizzle each with a little extra dressing on top, and sprinkle over a little of the remaining crushed peanuts over each as garnish; serve immediately.
5. (If you’d like to prepare this ahead, you can make the salad but don’t toss with the dressing—just keep it cold in the fridge; when ready to serve the cups, toss the greens with dressing, and spoon into won ton cups in order to keep them crisp, cool, and fresh.)

Spicy Peanut Sauce Dressing Ingredients:
• ¼ cup creamy peanut butter
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 small cloves garlic, pressed through garlic press
• 2 tablespoons rice vinegar
• 1-2 teaspoons sriracha sauce (more or less depending on spice level desired)
• 1 tablespoon canola oil
• 1 tablespoon water

Preparation:

1. -Place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.

Recipe source: thecozyapron

Light & Easy Chicken Salad Recipe

Ingredients

• 2lb. boneless skinless chicken breasts, cooked and shredded
• 1 1/2 cups halved red grapes
• 1/2 cup chopped pecans
• 1/3 cup diced green onions
• 1/2 cup plain greek yogurt
• 1/2 cup mayo
• 1/4 cup dijon mustard
• 1/2 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1-2 tablespoons of fresh lemon juice
• salt & pepper to taste

Instructions

1. To a large bowl add shredded chicken, red grapes, pecans, and green onions.
2. In a small bowl add yogurt, mayo, mustard, sage, smoked paprika, garlic powder, lemon juice, salt, and pepper. Whisk together.
3. Add the liquid mixture to the chicken dish.
4. Stir everything together until it is completely combined.

Recipe source: joyfulhealthyeats

Crispy Keto ‘Fried’ Chicken Best Recipe

Ingredients

•  1 lb chicken breasts, pounded to ½-inch thickness
•  1 egg
•  ¼ cup almond flour
•  ¼ cup nutritional yeast
•  1 t paprika
•  ½ t sea salt
•  ½ t dried oregano
•  ½ t dried dill
•  ¼ t garlic powder
•  ¼ t onion powder
•  ¼ t ground cayenne pepper

Instructions

1.  Preheat oven to 400°F and place a cooling rack on top of a baking sheet.
2.  In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate.
3.  Blot the chicken breasts dry with a paper towel and coat in egg mixture.
4.  Shake off the excess egg and dredge in seasoning mixture on both sides.
5.  Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

Source : paleohacks