Elisa's Chicken Salad Recipe

It is well known that Chicken salad recipes are very hot diet items world over. They're all doing the chicken salad, so hurry, do not dilly dally, grab your best knife and jump on the chicken salad bandwagon while you can! As an aside, allow me to specify that chicken cutlets are not exclusively diet foods - schnitzel, anyone?- and are gladly enjoyed by people all across the weight chart. I would know. Humph!

The following light and tasty chicken salad recipe was created by yours truly when I had to use some leftover grilled chicken cutlets. This recipe is perfect for a light lunch or dinner and is quick and efficient.

Ingredients:

Chicken preparation:3 or 4 medium sized chicken cutlets
1 egg1/4 cup FlourSalt Pepper Salad


Preparation:

Grilled Chicken cutlets, cut into chunks to your liking1 bag romaine lettuce2 plum tomatoes or one large tomatoeRed Wine VinegarExtra Virgin Olive Oil Salt

To grill the chicken:Heat the grill or cast iron griddle.Beat an egg in a bowl and place 1/4 cup flour in a plate, adding some salt.Sprinkle salt and pepper on both sides of cutlet and quickly dip in the egg followed by the flour, shaking off the excess. Grill a few minutes on each side, until very golden.

Salad Preparation:Cut cooled chicken into chunks.Slice tomatoes in desired fashion and place in large bowl with lettuce.Add the chicken.In a cup or small bowl, mix 2 or 3 tbsps olive oil with 1 1/2 tbsps red wine vinegar and as much salt as desired. Add to salad and toss.

Buon Appetito!

By Elisa Nova

Chicken Salad Recipes - Chicken Macaroni Salad

Here is a basic chicken salad recipe that's suitable for lunch, dinner or a potluck meal.

1 7oz. pkg. Creamette elbow macaroni

1 1/2 to 2 pounds chicken breast

1 small red onion, diced

1 green bell pepper

1 celery stalk, chopped

Salt and Pepper to taste

2 boiled eggs, chopped

Mayonnaise

Frozen peas

Directions

Cut up vegetables. Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.

Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken, add the water from the can. Add at the end with the rest so it does not break up too much. You'll have to add more mayonnaise as it soaks up about 1 to 2 hours later.

If using cooked chicken, add onion, celery together until done. Cool cooked chicken; dice. Add salt and salad dressing or mayonnaise. Add chopped eggs on top. Garnish with paprika.

Recipe for Chicken Salad: Chinese Chicken Salad

The difference between Chinese chicken salad and the regular version is the addition of fruit, nuts and chow mein noodles.

1 (15 oz.) can chunk pineapple, drained

1 (11 oz.) can mandarin orange sections, drained

1/2 cup sliced pitted ripe olives

1/2 cup sweet green pepper, chopped

2 tablespoons onion, grated

1 cup celery, chopped

1 cup mayonnaise

1 tablespoon prepared mustard

1(5 oz.) can chow mein noodles

 Chopped pecans, optional

Directions

In a large bowl, combine chicken, pineapple, celery, oranges, olives, bell pepper, and onion. Blend mayonnaise and mustard. Toss gently with chicken. Cover and chill several hours. Just before serving, mix in chow mein noodles. Turn salad onto lettuce lined salad plate. Serve with crackers.

Easy Chicken Salad Recipe: Best Easy Chicken Salad

This is a very simple chicken salad recipe, especially if you are just learning how to make chicken salad. There's nothing like homemade.

1 chicken boiled and deboned, chopped

6 boiled eggs, chopped

1 cup celery, chopped

3 tablespoons sweet salad pickles (or pickle relish)

Salt and pepper to taste

3 tablespoons mayonnaise

Directions

In a bowl, mix all ingredients together well. Serve over a bed of lettuce, or use as salad filling.

Hot Chicken Salad Recipe: Savory Hot Chicken Salad

This is a baked version of the popular favorite. For a more intense chicken flavor, you can add one can of cream of chicken soup and decrease the amount of salad dressing.

1 cup Miracle Whip salad dressing

2 cups chicken or turkey, cooked and cut up

2 cups celery, diced

1/2 cup toasted almonds

1/2 teaspoon salt

2 teaspoons onion, grated

1cup potato chips, crushed

1/2 cup grated sharp cheddar cheese

2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees.

In a bowl, mix all ingredients together, except potato chips and the cheese. Pour mixture into cake pan. Mix cheese and crushed potato chips together and sprinkle on top.

Bake for 10 to 15 minutes.

By Brandy Summers