Chicken Salad Recipes
There is nothing more refreshing or delicious than a chicken salad on a nice warm day. Of course, chicken salad is equally good on a cold winter's day. Chicken is one of those rare meats that goes with anything. You can throw together a chicken salad just using the ingredients you find in your cabinet or refrigerator. I've done that many a day. But I do so love to make those special salads. The ones that make your mouth water as you are putting them together.
I have found that chicken salads are a terrific helping hand for anyone who is trying to diet. When you have a great chicken salad you don't feel as though you are being denied anything. It makes it a whole lot easier to stay on a diet. Before you know it you will be a trim, slim beautiful person.
Enjoy the recipes.
Health Benefits of Chicken
- 0 carbohydrates
- Low in fat
- Rich is protein
- The low fat content helps with weight loss.
- It contains a rich source of niacin, a B Vitamin the helps protect the body against cancer.
- High protein is essential for growth and development.
- Vitamin B6 helps keep the blood vessels up and running and healthy.The high protein level helps guard against bone loss.
- The high level of selenium helps the immune function of the body.
- Selenium also plays a part in the bodies anti-oxident defense systems
- Last but not least, selenium is essential in the workings of a healthy thyroid hormone metabolism.
- Phosphorus helps maintain healthy teeth and bones.
- Phosphorus also helps with the healthy functioning of your kidneys and liver.
- Phosphorous is also an essential part of keeping the central nervous system working at it's best.
Vitamins and Minerals
6 oz - skinless
Sunflower Chicken Salad
3 cups leftover chicken, chopped
6 stalks celery, chopped
1 onion, chopped
1/2 cup water chestnuts, drained and chopped
1/4 cup black olives, chopped
5 to 6 green olives, chopped
1/2 cup sunflower seeds, shelled
1 cup low-fat ranch dressing
2 tbsp Dijon mustard
1 bag prepared salad greens
In a large bowl combine chicken, celery, onion, water chestnuts, black olives, green olives and sunflower seeds.
Add ranch dressing and Dijon mustard and mix well.
Cover and chill for at least 2 hours. You can also make the night before and serve for dinner the following night.
Serve chicken over salad greens.
Jamaican Chicken Salad
3 to 4 cups leftover chicken, coarsely chopped
1/2 cup honey mustard salad dressing
1 tsp finely shredded lime peel
1 1/2 tsp Jamaican Jerk seasoning
1 large jar of mango slices in light syrup
1 bag of prepared salad greens
Combine honey mustard dressing and lime peel, mix well. Cover and store in refrigerator.
Spray a large fry pan with non stick cooking spray and heat to medium.
Sprinkle chicken with jerk seasoning and add to fry pan when hot, cook for 2 - 3 minutes or until chicken is browned.
Place mangoes and chicken prepared salad greens and drizzle with mustard dressing.
Orange Chicken Salad
2 cups leftover chicken, chopped
2 cups cooked sweet potatoes, chopped
2 4 oz cans mandarin oranges, drained
8 stalks celery, chopped
2 tbsp onions, minced
1 tbsp lemon juice
3/4 cup mayonnaise
large lettuce leaves.
Mix all of the ingredients together and place in refrigerator for 2 hours to chill.
Serve a a bed of lettuce.
Chicken Waldorf Salad
1 1/2 cups of finely chopped left-over chicken
1/2 cup finely chopped apple
2 large finely chopped stalks celery
1/2 cups chopped walnuts or pecans
1/3 cup low-fat mayonaise
Combine all of the ingredients, mix well and let set in refridgerator of 1 hour.
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