Nini’s Best Chicken Salad Recipe EVER!!!
Whenever we have a finger food event and sometimes just to have on hand at home, my chicken salad recipe is ALWAYS a huge request! Now I’m gonna share it with you….but only this once 😉 so pay attention!! 🙂
1.5-2 lb Chicken Breast
Chicken Bullion Cubes
Seedless Red Grapes
Now let’s whip up some chicken salad!
First boil the chicken breast in water with 3 bullion cubes for about 15 minutes. I cut the breasts in half or thirds and stab little holes in them so they cook faster and absorb the flavor and moisture while they cook!
While that’s cooking chop about 1/2-3/4 of the onion (depending on how much your bunch likes onion!) and 1-2 celery stalks. I chop mine very small because mine like the flavor of them but they aren’t much on the texture! You can sit this aside or put it in the bottom of your big mixing bowl…just be sure if you do you mix good from the bottom once its all together!
While you’r waiting you can also 4th or 6th your grapes….I don’t chop them because they get a little too mushy and they do better crisp in the salad.
Once your chicken is finished drain and shred the chicken (these small pieces make this much easier than if you had left them in huge pieces, you’re welcome) I just use 2 forks and shred away. Add them to the big mixing bowl and before you put anything else in mix the onions, celery and grapes with the shredded chicken.
Next add garlic powder, onion powder, salt and pepper to taste. I use 1+ tsp of these. Maybe I use a little more, but we LOVE some garlic and onion powder around here 😉 Now mix all this good again!
Last but not least add the miracle whip and mayo. I use about 2 Tbsp of Miracle Whip and 3 Tbsp of Mayo mixed in and then just add by the spoonful until I feel like its enough. Mix very well.
Now I like to pack mine in an airtight container and let it all mesh together a few hours or overnight before serving.
I serve on croissants but its great on regular bread or rolls as well!!!
Print the recipe card here:
Ninis Best Chicken Salad Ever
Want to wow the fam for dinner? Need a casserole to take to a potluck? Try this easy Buffalo Chicken Casserole!!
This is a great meal and it serves well leftover so I ALWAYS try and make some extra. Usually the extra disappears pretty quickly too though!!
Let’s go to the grocery:
1.5 lb chicken (either breast or breast tenderloins, 1 inch cubed, I’ve used both)
1/3 cup hot sauce
5 1/2 cups shredded frozen potatoes
1 can condensed chicken soup
1 cup ranch dressing
1/2 cup shredded cheddar cheese
Panko bread crumbs
Now let’s get cookin!!
Preheat oven to 375
Spray 13×9 (or 2 8×8) pans
Cube your chicken and put in a large bowl
Add 1/3 cup hot sauce and toss chicken in it
Spread into bottom of pan
In the same bowl add potatoes, chicken soup, ranch, and cheese and mix them all up (I also add a few dashes of hot sauce back into this mixture)
Spread over the chicken
Now sprinkle Panko bread crumbs over the top
Cover with foil
Bake 30 minutes then remove foil and bake another 25 minutes. (I low broil for about 4 minutes at the end too just to get a good color on top!)
Take out and let sit 15-20 minutes before serving!
Salt and pepper to taste and enjoy!!
I’d love to say refigerate leftovers and take them for your lunch but unless you do what I do and double or triple the recipe your unlikely to be so lucky!!!
Heres the recipe without the pics!
Slow Cooker Chicken Cheese Tortellini
This recipe is so easy! Today was one of those days I just didn’t think I wanted to spend time planning then cooking dinner this evening. I’m glad I snagged all these ingredients to have on hand for a day such as today! You literally just throw it all in the crock pot and in 6-8 hours you scoop it out and eat it!
What you’ll need: (I double the recipe because I feed a BUNCH!)
1 package frozen cheese tortellini
1 package frozen spinach
4 cups chicken broth
1 can Italian style tomatoes
1 pack cream cheese
2 chicken breast boiled and shredded
Next what you’ll do…
Throw it all in the slow cooker and turn on low
Scoop into a bowl and eat!!!! Its….that…simple! And oh so delicious!!!
Slow Cooker Chicken Tortilla Soup
Some days you just wish you could open a magic box and POOF dinner would be ready! Well this is ALMOST the answer to your wish! Fast, Easy, Delicious! This recipe for Chicken Tortilla Soup is simple and delicious! I make a huge cooker full to feed the masses I have in my house, you could half the recipe if you need to.
First the ingredients!
3 lb chicken breast
4 cups chicken broth
2 cans petite diced tomatoes
1 cup chopped onion
8 pressed garlic cloves
5 tsp chili powder
3 tsp cumin
2 tsp paprika
2 cans black beans
3 cups frozen corn
2 Tbsp lime juice
1/2 cup fresh chopped cilantro
Shredded Cheese Tortilla Strips
Step 1 of 2! Thats right only 2 steps!
In the slow cooker, add the chicken broth, tomatoes, onion, garlic, chili powder, cumin, paprika. Next put the chicken breast in and cook on low for 6 hours!
Step 2….You’re almost done!
After the 6 hours are up, remove the chicken breast and shred then add it back to the cooker. Add the black beans, frozen cord, lime juice and cilantro. Stir and allow to heat through. I turned mine on high for about a half hour then back to low.
Dinner Is Served…Super Yummy Goodness!!!
Grab some bowls…add your cheese, sour cream, avocado, and tortilla strips and enjoy the yummy goodness!
This makes for tasty leftovers! Take it to work for lunch!