Whisk all ingredients for dressing in a small bowl, cover and refrigerate.
Chop and mix all ingredients for salad in a large bowl. Pour dressing mixture over salad, and mix gently to distribute dressing into salad. Cover and refrigerate until serving.
Make sandwiches using bread of choice and add lettuce of choice. I like fresh young spinach leaves best or tender leaves of fresh mustard greens. Add a pretty bunch of grapes to plate and serve with a cup of hot soup.
If serving as a salad, place rounded scoops of salad on lettuce or greens of choice. Add thick slices of red-ripe tomato, and a few cucumber slices on the side, with a sprig or two of parsley or fresh mint.
Serve with basket of mixed crackers or hard crusty rolls.
Source: This was my Mother's favorite chicken salad, and because it was the only food she ever used curry in, the curry was always kept in the refrigerator along with the paprika. I was fascinated with those spices as a child and always wanted her to use them more often. Deviled eggs got sprinkled with paprika so of course, I "liked" them whether I did or not. LOL
By Julia from Boca Raton, FL
In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper; spoon over chicken mixture and toss to coat.
Place the washed chicken breasts in a flat baking pan. Sprinkle with salt and pepper. Cover tightly with foil and bake at 250 degrees F for 1 hour or until tender.
Texture should be creamy but thick enough to scoop with Wheat Thins. You may need to add a little more mustard or mayo depending on the texture.
For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, garlic, cumin, onion powder, chili powder, cayenne pepper and salt in oil until heated through.
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well.
Put gelatin in cold water. Dissolve over hot water. Add chicken broth and mix all of ingredients together and chill. Serves 12-15.
This is a fast and easy chicken salad with amazing flavor. Serve it in pitas, tortillas, on whole grain bread, or in lettuce wraps.
Bone chicken and cut meat into bite-sized pieces. Prepare rice either on the stove top of in the microwave oven. Arrange salad ingredients on large platter in this order: torn lettuce pieces, thinly sliced onion rings, sliced tomatoes.
This is a favorite of mine. Nice because it is good as a salad or in a sandwich. I prefer mine not in the sandwich but just plain.
This reminds me of Bob Evans chicken salad. It's as close as I can get it at home, but just as good. My husband says he likes mine better! It's a great light summer supper.
This is yummy to use for butter lettuce or flour tortilla wraps!
This is what I like to think of as a classic chicken salad recipe. Very, very tasty! Great for these hot weather days!