Anyone have any good recipes for homemade chicken salad?

Only interested in tried and true recipes. Thanks!Anyone have any good recipes for homemade chicken salad?
This is one of my favorites - the flavor is out of this world!





4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)


1 cup walnuts, toasted and chopped


1 celery rib, cut into 1/4-inch-thick slices (1 cup)


2 tablespoons finely chopped shallot


2 cups halved seedless red grapes


3/4 cup mayonnaise


3 tablespoons tarragon vinegar


2 tablespoons finely chopped fresh tarragon


1/2 teaspoon salt


1/2 teaspoon black pepper





Mix it all together and put on your favorite toasted bread!Anyone have any good recipes for homemade chicken salad?
This recipe worked for 4 years in my restaurant and it was the only recipe the new owner of the restaurant kept. Hope you like it.





Chicken Salad


6 cups cooked diced chicken


2 apples, diced


4 stalks of celery, diced


2 1/4 cups mayonnaise


1 1/2 cups toasted sliced almonds


1/2 cup raw sugar





Combine all ingredients in large bowl and stir until well blended. Serve on salad greens and top with dried cranberries and more toasted almonds or as a sandwich, spread both slices of bread with softened cream cheese and use whole berry cranberry sauce instead of dried cranberries and lettuce.
I make this almost every week during the summer. It's great served on a fresh croissant with lettuce. You can also place one scoop on a pineapple ring placed on top of a bed of lettuce, or in a pineapple boat (half a pineapple with a bit of the middle cut out, lined in sprouts).





1 pound chicken breast meat, cooked, skinned, boned and diced


1/2 cup diced celery


1 cup green grapes, halved


1 cup mayonnaise


1/4 teaspoon salt


1/4 teaspoon pepper


1/2 teaspoon sugar


1/4 cup toasted almonds


1 tablespoon lemon juice


1 cup crushed pineapple, well drained





Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.
Here's an interesting take on chicken salad, but you have to be willing to do the work:





Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese


Erin Mylroie, St. George, Utah, 5th Place


Prep Time: 40 minutes Cook Time: 15 minutes Yield: 6 servings





2 pounds chicken tenders


1 1/2 teaspoons salt


1/4 teaspoon pepper


2 eggs, beaten


2 cups panko


6 tablespoons vegetable oil


2 bags (10 ounces each) mixed baby greens


1 cup thinly sliced red onion


4 Bosc pears, peeled and thinly sliced


1 cup Danish blue cheese, crumbled


Dressing, recipe follows


Sugared Pecans, recipe follows








Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.





Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.





In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.








Dressing:


1/2 cup chopped pecans


1/4 cup maple syrup


1/3 cup plus 2 tablespoons apple cider vinegar


1/2 cup mayonnaise


2 tablespoons brown sugar


3/4 teaspoon salt


1/4 teaspoon pepper


1/2 cup vegetable oil





Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.








Sugared Pecans:


1/2 cup sugar


1/2 teaspoon cayenne pepper


1/4 teaspoon salt


1 cup pecans, lightly toasted





Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
4 cups diced poached chicken, recipe follows


1 stalk celery, cut into 1/4-inch dice


4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice


1 1/2 teaspoons finely chopped fresh tarragon or fresh dill


2 tablespoons finely chopped parsley


1 cup prepared or homemade mayonnaise


2 teaspoons strained freshly squeezed lemon juice


1 teaspoon Dijon mustard


2 teaspoons kosher salt


Freshly ground black pepper





In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.


In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.


Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.





POACHED CHICKEN FOR SALADS


10 sprigs parsley


2 sprigs fresh thyme


1 small onion, halved


1 small carrot, halved


1 stalk celery, halved


3 pounds chicken breasts halves, on the bone and fat trimmed


5 to 6 cups chicken broth, homemade or low-sodium canned





Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.


Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.


Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings


It's the best I've ever had.
FAVORITE CHICKEN SALAD





SERVES 6-8





This is a variation on a basic chicken salad recipe. To return to the basic, omit the grapes and nuts. Other variations would include mandarin oranges and nuts or hardcooked eggs and olives.








* 4 cups diced cooked chicken


* 1-1/2 cups chopped celery


* 1 cup seedless white or red grapes


* 1 cup coarsely chopped walnuts


* 1 cup mayonnaise


* 1 teaspoon prepared mustard


* 2 tablespoons lemon juice


* Salt and pepper to taste





Combine all ingredients; blend well. Refrigerate for several hours or overnight.
I'm not getting specific here because this is my personal recipe I use:





Diced white meat chiken


Grapes


Walnuts


Celery


Light Mayo


Splash of lemon juice


Dill


Boiled eggs - diced





I mix all these things together, just a hit of lemon juice, very small...and then easy on the mayo to create the right consistency of dressing you like. Slice grapes lengthwise, toss in how ever many you like, same for walnuts and celery. If you have dried dill or fresh, toss a tablespoon of that in to. salt and pepper to taste.





Serve on croissants.