LEMON POPPYSEED CHICKEN SALAD ENDIVE BOATS

Serves: 3-4

 

INGREDIENTS

• 3 cups shredded chicken (3-4 chicken breasts)
• 3 generous Tbsp mayo
• 1 tsp Dijon mustard
• ¼ cup lemon juice
• ½ Tbsp lemon zest
• 1 tsp poppy seeds
• 1 Tbsp fresh dill, minced
• salt and pepper to taste
• 2-3 endive heads
• optional: ⅓ cup grapes, sliced in halves (omit for 21DSD)
• optional: ¼ cup almonds, roughly chopped

INSTRUCTIONS

1. Trim the endives and separate into individual leaves.
2. In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
3. Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
4. Season to taste with salt and pepper, then spoon into the prepared endive leaves.

Source: PrimalPaleoblog.com

Cranberry Pecan Chicken Salad

Ingredients:

4 -12.5 oz can of chicken, drained (I get mine from Costco)
2 t olive oil
Salt to taste
Pepper to taste
¼ C Miracle Whip
¼ C Non-Fat, Plain Greek Yogurt (I like the FAGE brand from Costco)
½ C cream or whole milk
2 t poppy seeds
1 C celery, chopped
1 T butter
½ C chopped pecans
1 C dried Cranberries

Directions:
Heat a non-stick skillet over medium high heat with 2 teaspoons of olive oil. Drain the chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in a large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 1 ½-2 hours.
In a small bowl, mix Miracle Whip, Greek yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and season to taste with salt and pepper again. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan over medium heat, melt the butter. Add the nuts and stir them often until they are toasted, about 4 minutes (they should be a little more than lightly browned and you’ll begin to smell them).
Add the toasted nuts and dried Cranberries just before serving, and mix until combined. Serve with split croissants.

Makes about 8-10 servings.

Chinese Chicken-Peanut Salad

2 cups chopped cooked chicken
1 cup grated carrots
1/2 head roughly chopped iceberg lettuce, about 4 cups
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 T peanut oil
3 T creamy peanut butter
3 T seasoned rice vinegar
1 T lite soy sauce
1 T sugar
1/4 cup chopped dry roasted peanuts
2 T chopped green onions
3 pita breads halved

In large bowl, mix together chicken, carrots, lettuce, chow mein noodles and water chestnuts, set aside. To make dressing: In separate bowl, mix together peanut oil, peanut butter, rice vinegar, soy sauce and sugar until smooth. Stir in peanuts and green onions. Stir until blended. Pour dressing over salad and toss well. Fill pita pockets with even portions of chicken salad.

My note: would probably make a tasty wrap too.

Santa Fe Chicken Salad

• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon taco seasoning
• 1 garlic clove, pressed
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked chicken
• 1 (12 ounce) can whole kernel corn, drained
• 1 green pepper, finely diced
• 1/2 cup diced red onion
• 1/2 cup finely diced celery
• 2 plum tomatoes, seeded and diced
• 2 tablespoons snipped fresh cilantro

Directions

1. In medium bowl whisk together mayonnaise, lime juice, taco seasoning and garlic.

2. Add remaining ingredients and stir gently to coat evenly.

3. Cover and refrigerate 25-30 minutes.

Source: The Pampered Chef

Chicken Salad Log

1 pkg (8 oz) cream cheese, softened
1/4 c mayo
2 T lemon juice
1/2 t. salt
1/4 t. ground ginger
1/8 t. pepper
4 drops of Tobasco
2 c finely chopped cooked chicken
2 hard boiled egss, chopped
1/4 c. sliced green onions
3 green pepper rings (garnish)
1 T. toasted sesame seeds
3 T. chopped green onions or green pepper
3 T chopped, pitted ripe olives
3 T. chopped pimentos, drained

Mix cream cheese, mayo, lemon juice, salt, ginger, pepper and Tobasco. Stir in chicken, eggs and green onions. Shape into a log, 8x2 inches. Wrap with plastic wrap and refrigerate for about 4 hours, or until firm.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections. Sprinkle sesame seeds on one section, repeat with 3 T. of chopped green onions, the olives and pimento on remaining sections. Serve with crackers.

Also makes a good sandwich spread.