chicken salad - what do you use? How do you make yours

[cotell]

My chicken salad is boring. What am I missing? What do you put in your's that makes it good?

:)

[luvmycat]

Try some ranch dressing. I found some Salsa Ranch dressing the other day & it is great on chicken fingers!

[Kim]

Asian Salad with Lime Dressing
Need a quick new salad combo? You can use leftover chicken in this crunchy and colorful one.
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

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Lime Dressing
1/3cup frozen limeade concentrate, thawed
1/4cup vegetable oil
1tablespoon rice or white vinegar
1teaspoon grated gingerroot
1/4teaspoon saltAsian
Salad
2cups chopped escarole
1cup chopped cooked chicken
1small jicama, peeled and chopped (1 cup)
1large papaya, peeled, seeded and chopped (1 cup)
1large yellow or red bell pepper, chopped (1 cup)
1/2cup dry-roasted peanuts
1/4cup chopped fresh cilantro

1.In tightly covered container, shake all Lime Dressing ingredients.
2.In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat.
3.Top with peanuts and cilantro.

Nutrition Information

1 Serving: Calories 385 (Calories from Fat 215); Total Fat 24g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 30mg; Sodium 260mg; Total Carbohydrate 31g (Dietary Fiber 6g, Sugars ncg); Protein 17g Percent Daily Value*: Vitamin A 8%; Vitamin C 100%; Calcium 6%; Iron 8% Exchanges: 1 Fruit; 0 Other Carbohydrate; 3 Vegetable; 1 1/2 Lean Meat; 4 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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[Modemouth]

DH and I love this one...

Chicken Salad



http://www.americanprofile.com/recipes/pic/36916.pic



Ingredients
8 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
1½ to 1¾ cups salad dressing or mayonnaise
3 to 4 medium celery stalks, thinly sliced
2 cups seedless grapes, cut in half
2 cups sliced almonds, lightly toasted, if desired
2 to 3 tablespoons sugar, optional

Instructions
1. Place the chicken in a Dutch oven. Add enough water to just cover the chicken. Bring to a boil; reduce the heat, and simmer, uncovered, for 12 to 15 minutes, until the chicken is no longer pink in the center. Drain well, cool, and shred. Do not chop.
2. Combine the chicken, thyme, salt, and pepper in a large bowl; mix well. Add the salad dressing and toss to coat completely. Add the celery, grapes, and almonds; toss to mix well. Add the sugar for a sweeter flavor, if desired. Serves 8.