Recipe: Tasty Chicken salad

Chicken salad.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. A healthy and tasty chicken salad with a fruity twist – great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation.

Why not rely on our all-star roundup of popular chicken salad recipes for creative twists on familiar favorites.

Chicken Salad is a simple and easy go-to lunch around here!

A classic chicken salad recipe combines tender chicken with the perfect blend of flavors and add ins.

You can cook Chicken salad using 9 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Chicken salad

Prepare 1/4 cup of chopped or slivered nuts (I used almonds).

It’s 2 cups of roast chicken, shredded and skin removed.

Prepare 2 of celery ribs, finely chopped.

You need 8 of cornichons, finely chopped.

Prepare 1 tsp of shallot, finely chopped.

You need 1/3 cup of mayonnaise.

It’s 1/4 cup of white wine vinegar.

It’s 1 tbsp of creamed horseradish.

It’s 2 tbsp of fresh tarragon, chopped.

It’s great served on a bed of lettuce, in a sandwich or rolled up in a tortilla for a delicious meal on the go!

Curry chicken salad is wonderful in pita pockets with a simple salad on the side.

It also makes a great meal when mixed with cooked cubed potatoes.

The curry powder gives it a powerful character while the sweet raisins and mayo tone it down, making a flavorful salad.

Chicken salad step by step

Add the nuts to a small pan on medium-low heat. Let them warm through for 3 to 4 minutes, stirring occasionally..

Put all the ingredients in a large mixing bowl. Add several grinds of freshly cracked black pepper and a good pinch of salt. Stir to combine. Add additional salt and pepper to taste..

Chop cooked and cooled chicken and place into a large bowl with celery and onions.; Mix dressing ingredients (per recipe below) in a bowl.

Serve on rolls, bread or over a bead of lettuce.; For this chicken salad sandwich recipe, any bread will do, thick slices of a.

This old-fashioned recipe harkens back to our great-grandmother’s day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice.

Boiled eggs and pickled relish were optional.

Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients.

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Recipe: Tasty Ninja foodie/Instant Pot Twice Baked Potatoes Casserole #mommasrecipes

Ninja foodie/Instant Pot Twice Baked Potatoes Casserole #mommasrecipes.

You can have Ninja foodie/Instant Pot Twice Baked Potatoes Casserole #mommasrecipes using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ninja foodie/Instant Pot Twice Baked Potatoes Casserole #mommasrecipes

You need of potatoes.

Prepare of butter.

Prepare of salt.

Prepare of pepper.

It’s of milk (may need more to make it creamer).

You need of sour cream.

It’s of ranch seasoning mix.

You need of shredded cheese (save some for toppings).

It’s of green onions chopped.

Prepare of bacon cooked and crumbled (or use bacon crumbles).

Ninja foodie/Instant Pot Twice Baked Potatoes Casserole #mommasrecipes step by step

Cut your potatoes into chunks. Leave the skin on.
Place in the pressure cooker or Instant pot. Add 1 cup of water, Stick butter, and salt and pepper.
Place the lid on top and make sure your nob is set to sealing.
Then click the manual button and turn it to 6 minutes.
Do the quick release to relieve the pressure..

Add the other butter, milk.
Mix well with an electric hand mixer right in the instant pot or (remove if using a ninja foodie) mash with a hand masher.
Add in sour cream, ranch mix, and mix well.
Fold in Shredded cheese and green onions.
Place in a baking dish. Top with remaining cheese, chives, bacon.
Baked in 350 degree oven for 20 minutes.(you can do this step in the ninja foodie watch for different cook times though).

Makes a great freezer meal recipe.
You can freeze it. Make it up and place it in a foil pan. Allow it to cool completely and cover with foil.
You can freeze up to 3 months.
To reheat, you simply thaw it out overnight and bake it for 20 minutes at 350 degrees. If it is still frozen, you can bake it at 350 degrees for 1 1/2 hours.
This will be great to make in advance for holidays or family gatherings and is such an easy freezer meal recipe..


Notes- iam using our favorite cheese. I get this at sams club, it’s really good and melts great… (this will look better if your not using a white cheese obviously lol) I also used real cooked bacon bits..

More notes- I didn’t follow the recipe on measurements, I used what I had and I didn’t want to use that much butter to being with…. so I just made mashed potatoes like I’d normally would and added in the extra stuff, I did use all of the ranch packet seasoning though… and last I did cook all of this in the ninja foodie, last step I used air crisp mode, but before adding in my mashed potatoes I spayed it with some unstick olive oil..

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