Chicken salad recipes?

on an old food network show that was filmed in viewers kitchens saw a recipe for chicken salad. Used it and my family raved about it. Lost it. anyone out there know what I am refering to?Chicken salad recipes?
subwayyyChicken salad recipes?
CHICKEN CAESAR PASTA SALAD





3-4 chopped boneless chicken breasts


Caesar or Italian Caesar salad dressing


2 cups broccoli florets


handful of cherry tomatoes (optional)


pimientos (optional)


4 cups Rotel pasta noodles


1 tsp. olive or vegetable oil





Cook chicken breasts until they are tender and chop into bite size pieces.


Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.





Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).





Cut tomatoes in halves and wash thoroughly.





Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.





Serve either chilled or warm, accompanied by a bottle with extra dressing at table.





Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.
Basil Chicken Salad





2 cups chopped cooked chicken


1/4 cup finely chopped celery


1/4 cup finely chopped red bell pepper


2 tablespoons chopped fresh basil leaves


3 tablespoons mayonnaise or salad dressing


1/4 teaspoon onion powder


1/8 teaspoon salt


Dash pepper








1 . In small bowl, mix all ingredients.


2 . Cover; refrigerate until ready to serve.
go to allrecipes.com!
Chicken Salad





3 pounds skinned and boned chicken breasts


1 (49 1/2-ounce) can chicken broth


1 cup finely chopped celery


1/2 cup finely chopped water chestnuts, rinsed and drained


1/2 cup finely chopped red bell pepper


1/2 cup finely chopped yellow bell pepper


1/2 cup finely chopped red onion


3 cups mayonnaise


1 teaspoon ground red pepper


1/2 teaspoon salt


1/2 teaspoon white pepper





Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.


Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.





Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.





Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed.





Yield: Makes about 8 (1-cup) servings (serving size: 1 cup)
LOW-FAT FRUITED CHICKEN SALAD





4 cups (about 4, 6-ounce breasts) cooked chicken breast, chopped into


bite-size pieces


1/4 cup thinly sliced celery


2 tbsp. chopped green onion


4 ounces pineapple chunks, in juice (reserve juice)


1 cup grapes


1/4 cup raisins


1 apple, chopped


1/4 cup slivered almonds


1 cup fat-free mayonnaise


1 tbsp. Dijon mustard


1/2 tsp. curry powder


2 tbsp. reserved pineapple juice (or to taste)





In a large bowl, combine the chicken, celery, green onion, pineapple,


grapes, raisins, apple and almonds.





In a small bowl, combine the mayonnaise, mustard, curry powder and reserved


juice. Stir to mix thoroughly, then combine with the chicken mixture until


moistened. Chill for 1 hour to blend the flavors. Serve on lettuce or in a


sandwich.





Makes 6 (1 cup) servings. Per serving:225 calories, 5 grams fat, 53


milligrams cholesterol, 608 milligrams sodium, 24 grams carbohydrates, 23


grams protein and 2 grams fiber.
Do you remember what the cooks name was on the foodnetwork that hosted the program???? That would be helpful...