Chicken Salad with Herb Mayonaisse

This chicken salad takes on extra fresh flavor with roasted chicken breasts, a little lemon, and fresh chopped herbs. Serve this lively chicken salad in sandwiches or in lettuce cups for a delicious lunch or light supper.

Ingredients:

3 to 4 chicken breast halves, boneless, skin removed
salt and pepper
1/2 to 3/4 cup mayonnaise
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dillweed or about 1/4 teaspoons dried dillweed
1 1/2 teaspoons chopped fresh oregano or basil, or about 1/2 teaspoon dried
3 teaspoons fresh lemon juice

salt and pepper, to taste

Method:

Line a baking pan with nonstick foil. Heat oven to 400°.
 Arrange chicken on the baking pan and sprinkle with salt and pepper. Bake for about 20 minutes. Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked. Remove from the oven, let cool, and chop.
 Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.

 Serve in sandwiches or on lettuce with avocado slices or sliced tomatoes.
Serves 4 to 6.

Mustard Chicken Salad (Very Healthy & Tasty)

Ingredients

 2 whole (4 split) chicken breasts, bone-in, skin-on
 Good olive oil
 Kosher salt and freshly ground black pepper
 2 cups broccoli florets
 1 1/2 cups good mayonnaise
 2 tablespoons dry white wine
 1/4 cup Dijon mustard
 3 tablespoons whole-grain mustard
 2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Method:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

 Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

WHOLE MEAL CHICKEN SALAD

Ingredients:

2 to 3 cups chicken breast, cooked
1 (15 oz.) can chunk pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet green pepper
2 tbsp. grated onion
1 c. chopped celery
1 c. mayonnaise
1 tbsp. prepared mustard
1 (5 oz.) can chow mein noodles
Chopped pecans, (optional)

Method:

Simmer (don't boil) boneless, skinless chicken breast in a little chicken broth or water for 20 minutes or until chicken is cooked and tender. Alternatively, leftover chicken may be put to good use in this dish.

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 for several hours.

Just prior to serving, stir in chow mein noodles.

Arrange salad on a lettuce-lined salad plate.

Serve with crackers or crust bread.

This salad is a good candidate for serving in hollowed-out artisan bread rounds.