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.

• 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.

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.

Ingredients:

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.

Directions:

Mix all of the ingredients together and place in refrigerator for 2 hours to chill.

Serve a a bed of lettuce.

Ingredients:

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.

I make my chicken salads with anything I happen to have on hand.

Ingredients:

1 head Butter crunch lettuce, cut up

3 medium tomatoes, chopped,

or

1 pkg. grape tomatoes

1 large cucumber, sliced

1 yellow squash, sliced

1/2 lb. sliced strawberries

1/2 lb. purple grapes

handful of garlic parmesan croutons

dressing of your choice.

I typically use raspberry vinegrette.