Сhicken

5 Easy Miniature Chicken Salad Recipes

Christopher Robinson

Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards. Wiki

In this article we have collected for you the best recipes for Miniature Chicken Salad among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!

1.Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad

Fall-themed chopped chicken salad in a bowl with two wooden spoons Crisp pears, tart craisins, walnuts, feta, and juicy chicken are all abundant in this autumn-themed chopped chicken salad. This straightforward balsamic vinaigrette will make the ideal Fall salad your favorite.
Prep Time 22 mins
Cook Time 8 mins
Total Time 30 mins
Servings 8 people

Ingredients
  

  • Autumn Chopped Chicken Salad Ingredients:
  • 1 lb chicken breasts 2 large, trimmed and halved lengthwise
  • 1/2 tsp Garlic salt (or to taste)
  • 1/8 tsp black pepper freshly ground
  • 1 Tbsp olive oil
  • 1 head romaine lettuce (8 cups chopped) rinsed and dried
  • 2 pears cored and sliced
  • 1 cup dried cranberries
  • 1 cup pecans lightly toasted on a dry skillet
  • 1/2 cup feta cheese 4 oz, crumbled
  • Balsamic Vinaigrette Ingredients:
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 garlic clove pressed or finely minced
  • 1/2 cup extra virgin olive oil (regular olive oil also works)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • To create four thin cutlets, split the chicken breasts in half lengthwise. Garlic salt and black pepper should be sprinkled on both sides of the chicken cutlets. 1 Tbsp of olive oil in a large skillet over medium heat Add the chicken cutlets and heat for 3–4 minutes on each side, or until well cooked. While making the salad, move the chicken to a cutting board, let it rest, and then cut it into strips.
  • Pecans should be gently brown and fragrant after 5 minutes on medium heat and frequent turning in a medium dry skillet. Once room temperature has been reached, remove from heat.
  • Chopped romaine lettuce, pear slices, dried cranberries, toasted pecans, crumbled feta cheese, and cooked chicken slices are all combined in a sizable mixing dish.
  • In a little mason jar, combine the dressing ingredients. Shake the contents vigorously while covering with the lid. If there is any separation, shake it again right before using. Balsamic vinaigrette should be added to taste and drizzled over the salad before being combined.

Nutrition Facts

8 servings per container

Amount Per Serving
Calories 449
% Daily Value*
Total Fat 33 g 51 %
Saturated Fat 7 g 33 %
Trans Fat 0 g
Cholesterol 49 mg 16 %
Sodium 269 mg 11 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 5 g 21 %
Total Sugars 17 g
Includes – Added Sugars
Protein 16 g 33 %
Vitamin D 0 Вµg 2 %
Calcium 121 mg 12 %
Iron 2 mg 11 %
Potassium 452 mg 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: high Fiber * low Carb * gluten Free * wheat Free * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free

Fat 33 g 51 %
Saturated 7 g 33 %
Trans 0 g
Monounsaturated 19 g
Polyunsaturated 6 g
Carbs 26 g 9 %
Fiber 5 g 21 %
Total Sugars 17 g
Added Sugars
Protein 16 g 33 %
Cholesterol 49 mg 16 %
Sodium 269 mg 11 %
Calcium 121 mg 12 %
Magnesium 49 mg 12 %
Potassium 452 mg 10 %
Iron 2 mg 11 %
Zinc 2 mg 15 %
Phosphorus 216 mg 31 %
Vitamin A 373 Вµg 41 %
Vitamin C 5 mg 6 %
Thiamin (B1) 0 mg 17 %
Riboflavin (B2) 0 mg 19 %
Niacin (B3) 6 mg 40 %
Vitamin B6 0 mg 36 %
Folate (Equivalent) 119 Вµg 30 %
Folate (Food) 119 Вµg
Vitamin B12 0 Вµg 18 %
Vitamin D 0 Вµg 2 %
Vitamin E 3 mg 19 %
Vitamin K 93 Вµg 77 %

Source: https://natashaskitchen.com/autumn-chopped-chicken-salad/

Also interesting about Miniature Chicken Salad Recipe:

How does Bobby Flay make chicken salad?

Instructions for making chicken salad: In a large bowl, whisk together the mayonnaise, lemon juice, mustard, onion, and celery until mixed. Season with salt and pepper. Stir the chicken and herbs together at a low to medium speed until blended. Serve on toast made with whole grains or on salad greens that have been prepared.

Why is it called chicken salad?

Because of the dressing, to answer your question in a nutshell. The term “salad” refers to a range of cold dishes served nowadays that are comprised of bite-sized portions of various foods (such as pasta, meat, fruit, or vegetables) that are combined with a dressing or mayonnaise. To put it another way, as long as it has dressing, you have every right to refer to it as a salad.

2.Thai Chicken Salad Wonton Cups

Thai Chicken Salad Wonton Cups

Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 12 people

Ingredients
  

  • 12 wonton wrappers
  • Dressing
  • 1 garlic smashed (Note 1)
  • 1 1/2 tbsp lime juice
  • 2 tsp rice vinegar
  • 2 1/2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 1/2 tbsp canola oil or grape seed, vegetable or other neutral flavoured oil
  • 1 tsp sugar or honey
  • 1 - 2 birds eye chilli deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce)
  • Chicken Salad
  • 1 1/2 cups shredded cooked chicken I used poached chicken breast
  • 1 1/2 cups finely shredded cabbage
  • 3/4 cup carrot finely julienned
  • 1/3 cup finely chopped shallots/scallions or sub with red onion or eschallots
  • Garnish
  • Sesame seeds
  • Fresh coriander/cilantro leaves
See also:  TOP 5 Longhorn Spicy Chicken Bites Recipes

Instructions
 

  • Heat the oven to 160 C/320 F.
  • In a standard muffin tray, place wonton wrappers and shape them into the cups. Bake until crisp and pale golden brown, 12 to 15 minutes. Take the muffin tin out of the oven, then let the cups cool there. until needed, keep in an airtight container (stays crisp for up to 3 days).
  • Shake the dressing ingredients together in a jar to blend. To allow the flavors to meld, let away for at least 10 minutes.
  • Toss the ingredients for the chicken salad together in a bowl.
  • When ready to serve, remove the garlic clove from the Dressing and mix it with the chicken salad. Between the glasses, divide the chicken salad. Sesame seeds and cilantro or coriander, if using, are garnishes. Serve right away.

Notes

1. Squash a garlic clove with the side of your knife so it cracks open but doesn't fall apart. Not even peeling it is necessary. The dressing is infused with garlic. If you'd like, you may incorporate minced garlic, although I find the flavor of garlic to be a bit overpowering.
2. It is better to construct the cups right before serving.
3. Serving size nutrition.

Nutrition Facts

12 servings per container

Amount Per Serving
Calories 152
% Daily Value*
Total Fat 3 g 5 %
Saturated Fat 1 g 3 %
Trans Fat 0 g
Cholesterol 16 mg 5 %
Sodium 327 mg 14 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 1 g 5 %
Total Sugars 1 g
Includes 0 g Added Sugars
Protein 8 g 16 %
Vitamin D 0 Вµg 0 %
Calcium 31 mg 3 %
Iron 2 mg 8 %
Potassium 147 mg 3 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: dairy Free * milk Free * peanut Free * tree Nut Free * shellfish Free * pork Free * red Meat Free * celery Free * mustard Free * lupine Free * alcohol Free * kosher

Fat 3 g 5 %
Saturated 1 g 3 %
Trans 0 g
Monounsaturated 2 g
Polyunsaturated 1 g
Carbs 22 g 7 %
Fiber 1 g 5 %
Total Sugars 1 g
Added Sugars 0 g
Protein 8 g 16 %
Cholesterol 16 mg 5 %
Sodium 327 mg 14 %
Calcium 31 mg 3 %
Magnesium 17 mg 4 %
Potassium 147 mg 3 %
Iron 2 mg 8 %
Zinc 1 mg 5 %
Phosphorus 72 mg 10 %
Vitamin A 72 Вµg 8 %
Vitamin C 13 mg 15 %
Thiamin (B1) 0 mg 16 %
Riboflavin (B2) 0 mg 13 %
Niacin (B3) 3 mg 21 %
Vitamin B6 0 mg 13 %
Folate (Equivalent) 53 Вµg 13 %
Folate (Food) 16 Вµg
Vitamin B12 0 Вµg 3 %
Vitamin D 0 Вµg 0 %
Vitamin E 0 mg 3 %
Vitamin K 16 Вµg 13 %

Source: https://www.recipetineats.com/thai-chicken-salad-wonton-cups/

Also interesting about Miniature Chicken Salad Recipe

Can you have chicken salad while pregnant?

Avoid eating premade salads made with meat or seafood (Such as Deli Chicken or Tuna Salads) Do not purchase or consume prepared ham salad, chicken salad, or seafood salad since these may contain Listeria and should be avoided.

Is a chicken salad healthy?

It is possible to include chicken salad as a component of a nutritious meal and of an overall healthy diet because chicken salad is loaded with lean protein, vitamins, and minerals.

3.BEST-EVER CHICKEN SALAD

BEST-EVER CHICKEN SALAD

I truly love this Best-Ever Chicken Salad. Excellent on croissants for mouthwatering chicken salad sandwiches or on top of a gorgeous bed of greens. You're going to adore our Best-Ever Chicken Salad, no matter what. It is much better when cooked with our Homemade Mayo recipe!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 10 people

Ingredients
  

  • INGREDIENTS
  • 4 lbs chicken parts bone-in, skin-on thighs and breasts work well (You'll need about 4 cups)
  • 2 tbsp olive oil
  • 1 cup grapes seedless halved (red and green varieties are great)
  • 1 cup almonds thinly sliced
  • 2 stalks celery finely diced
  • 3 scallions thinly sliced white and green parts
  • 2 tbsp dill fresh chopped
  • 1 tbsp parsley fresh chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt start with 1/2 teaspoon, then add more, to taste
  • Freshly ground pepper

Instructions
 

  • Set the oven to 350°F.
  • Sprinkle salt and pepper over the chicken pieces after rubbing them with olive oil.
  • Using an instant-read thermometer, bake for 45 to 55 minutes, or until the internal temperature reaches 165°F.
  • Chicken should be taken out of the oven to cool. After removing the skin, remove the meat from the bones and cut it roughly.
  • Combine the chicken, grapes, almonds, celery, scallions, dill, and parsley in a big bowl.
  • Combine the mayonnaise, lemon, mustard, salt, and pepper in a small-to-medium bowl.
  • Gently whisk the mayo/mustard mixture into the chicken mixture until everything is well combined.
  • Refrigerate for at least one hour after covering with plastic wrap.
  • Serve with sliced tomatoes and avocado over a bed of greens. Alternately, serve with green leaf lettuce on toast. To your liking, add extra toppings!

Notes

The chicken can be prepared up to two days in advance. Making the dressing ahead of time is possible. The day before serving, assemble all the ingredients. In order to achieve the finest flavor, we assemble the salad, chill it for at least 3 hours (or overnight), and then remove it from the refrigerator an hour before serving.
The salad can be frozen but is best served fresh. Just allow to thaw and then reach room temperature. Make a small quantity of the dressing and toss it into the salad just before serving to give it some new life.
Even though this salad is so great (and gorgeous) atop a bed of lettuce, we love serving it in croissants.

Amount Per Serving
Calories 657
% Daily Value*
Total Fat 55 g 85 %
Saturated Fat 12 g 58 %
Trans Fat 0 g
Cholesterol 187 mg 62 %
Sodium 494 mg 21 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 2 g 8 %
Total Sugars 3 g
Includes – Added Sugars
Protein 32 g 65 %
Vitamin D 0 Вµg 1 %
Calcium 52 mg 5 %
Iron 2 mg 11 %
Potassium 523 mg 11 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * sugar Conscious * keto Friendly * paleo * specific Carbs * dairy Free * gluten Free * wheat Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 55 g 85 %
Saturated 12 g 58 %
Trans 0 g
Monounsaturated 22 g
Polyunsaturated 18 g
Carbs 7 g 2 %
Fiber 2 g 8 %
Total Sugars 3 g
Added Sugars
Protein 32 g 65 %
Cholesterol 187 mg 62 %
Sodium 494 mg 21 %
Calcium 52 mg 5 %
Magnesium 63 mg 15 %
Potassium 523 mg 11 %
Iron 2 mg 11 %
Zinc 3 mg 24 %
Phosphorus 340 mg 49 %
Vitamin A 49 Вµg 5 %
Vitamin C 5 mg 6 %
Thiamin (B1) 0 mg 14 %
Riboflavin (B2) 0 mg 30 %
Niacin (B3) 9 mg 55 %
Vitamin B6 1 mg 52 %
Folate (Equivalent) 17 Вµg 4 %
Folate (Food) 17 Вµg
Vitamin B12 1 Вµg 47 %
Vitamin D 0 Вµg 1 %
Vitamin E 3 mg 22 %
Vitamin K 27 Вµg 22 %

Source: https://howtofeedaloon.com/best-ever-chicken-salad/

Also interesting about Miniature Chicken Salad Recipe:

Do you put eggs in chicken salad?

The chopped hard-boiled egg and dill pickle relish are the key ingredients of a homestyle Southern chicken salad. These two ingredients contribute a great deal of flavor to the dish while also giving it an unexpectedly acidic edge, owing to the pickle. The chopped red onion and celery both contribute a great crunch to the dish as well.

Why is my chicken salad bland?

A basic chicken salad consists of cooked chicken breast (or leftover rotisserie chicken), creamy mayonnaise, celery, and salt; however, what it really lacks is an acid, something that can break through the blandness and allow the chicken salad to hold its own against whatever bread or roll you choose to serve it on.

4.Ultimate Chicken Salad

Ultimate Chicken Salad

Chicken salad is a traditional salad recipe that includes chopped chicken, creamy mayonnaise, fresh herbs, and crunchy ingredients like celery and green onions. See how I do it in the video up there!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 people

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1/2 cup sliced almonds
  • 1 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 cup red grapes quartered
  • 2 stalk celery diced
  • 3 green onions green and white parts sliced
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 lemon juiced
  • salt and pepper to taste

Instructions
 

  • How to Prepare Poached Chicken
  • Put the chicken breasts in a large saucepan or pan and add just an inch or so of cold water on top of them. Salt is used to season the water. You can choose to add your favorite aromatics as an option. For additional information, see my recipe for poached chicken.
  • Once it begins to simmer gently, increase the heat to medium. Put the pan under a cover and turn the heat back down to low. The chicken should simmer for 8 to 12 minutes, or until it reaches a temperature of 160 to 165 degrees Fahrenheit within. The bird should be taken out and given some time to recover. next cool in the refrigerator.
  • Making Chicken Salad
  • Slice the cold chicken into 1/2-inch pieces on a cutting board.
  • Cut the celery, green onions, grapes, parsley, and tarragon into small pieces. Combine those ingredients with the mayonnaise, Dijon mustard, and lemon juice in a mixing bowl. Add salt and pepper to taste.
  • All of the ingredients should be thoroughly mixed. Place it in the refrigerator to cool until you're ready to

Nutrition Facts

6 servings per container

Amount Per Serving
Calories 522
% Daily Value*
Total Fat 38 g 58 %
Saturated Fat 6 g 28 %
Trans Fat 0 g
Cholesterol 125 mg 42 %
Sodium 600 mg 25 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 2 g 9 %
Total Sugars 5 g
Includes – Added Sugars
Protein 36 g 73 %
Vitamin D 0 Вµg 0 %
Calcium 56 mg 6 %
Iron 1 mg 8 %
Potassium 712 mg 15 %

*Percent Daily Values are based on a 2,000 calorie diet.

See also:  5 Simple Chicken Souse Recipes

 

Show more information about calories

Nutrition claims: low Carb * keto Friendly * paleo * specific Carbs * dairy Free * gluten Free * wheat Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 38 g 58 %
Saturated 6 g 28 %
Trans 0 g
Monounsaturated 11 g
Polyunsaturated 19 g
Carbs 9 g 3 %
Fiber 2 g 9 %
Total Sugars 5 g
Added Sugars
Protein 36 g 73 %
Cholesterol 125 mg 42 %
Sodium 600 mg 25 %
Calcium 56 mg 6 %
Magnesium 73 mg 17 %
Potassium 712 mg 15 %
Iron 1 mg 8 %
Zinc 1 mg 13 %
Phosphorus 378 mg 54 %
Vitamin A 25 Вµg 3 %
Vitamin C 10 mg 11 %
Thiamin (B1) 0 mg 16 %
Riboflavin (B2) 0 mg 31 %
Niacin (B3) 15 mg 94 %
Vitamin B6 1 mg 100 %
Folate (Equivalent) 32 Вµg 8 %
Folate (Food) 32 Вµg
Vitamin B12 0 Вµg 13 %
Vitamin D 0 Вµg 0 %
Vitamin E 3 mg 20 %
Vitamin K 45 Вµg 38 %

Source: https://downshiftology.com/recipes/chicken-salad/

Also interesting about Miniature Chicken Salad Recipe:

Can I eat cold chicken salad?

Traditionally, chicken salad is served cold, or more specifically, chilled. Yes, it can be consumed either warm or at room temperature; however, placing it in the refrigerator for a few of hours allows the flavors to come together in a more harmonious manner.

Can I eat cold chicken?

Chicken is a versatile protein that can be utilized in a broad variety of cuisines. Even though it’s typically consumed when hot, you have the option of drinking it cold as well. If you have cooked chicken that has been properly chilled, then you can have it cold without worrying about foodborne illness. The consumption of chicken that has been left out at room temperature for more than two hours should be avoided.

5.Chicken Salad Chick – Classic Carol chicken salad

Chicken Salad Chick - Classic Carol chicken salad

Make your own Chicken Salad Chick Chicken Salad Sandwich with this easy copycat recipe.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • ▢1 1/2 pounds chicken tenders
  • ▢32 ounces low sodium chicken stock
  • ▢1/2 cup mayonnaise
  • ▢2 tablespoons finely minced celery
  • ▢2 teaspoons dry Ranch salad dressing mix
  • ▢1/2 teaspoon salt
  • ▢1/2 teaspoon ground black pepper

Instructions
 

  • Poach the chicken in chicken stock to prepare it. The chicken tenders and chicken stock should be poured into a big pot. The chicken should be thoroughly cooked after 15 to 20 minutes of poaching over medium heat.
  • Shred chicken. A stand mixer's paddle attachment can be used to shred chicken. Alternatively, use two forks to shred the chicken tenders.
  • Add celery, mayonnaise, dry Ranch dressing mix, salt, and black pepper to a medium bowl. Stir thoroughly to combine.
  • Stir in the chicken shreds after adding them. Chicken salad should be kept in an airtight container.
  • If the chicken salad is made a few hours before serving, it tastes better.
  • Serve on a lettuce bed or on a sandwich.
  • Recipe Advice
  • Add one or two tablespoons of green bell pepper for variation.
  • For four days following preparation, it says fresh in an airtight container.

Nutrition Facts

4 servings per container

Amount Per Serving
Calories 692
% Daily Value*
Total Fat 51 g 79 %
Saturated Fat 9 g 47 %
Trans Fat 0 g
Cholesterol 83 mg 28 %
Sodium 1,006 mg 42 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 2 g 8 %
Total Sugars 1 g
Includes – Added Sugars
Protein 30 g 59 %
Vitamin D 0 Вµg 2 %
Calcium 44 mg 4 %
Iron 2 mg 13 %
Potassium 574 mg 12 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: low Carb * sugar Conscious * dairy Free * gluten Free * wheat Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free

Fat 51 g 79 %
Saturated 9 g 47 %
Trans 0 g
Monounsaturated 17 g
Polyunsaturated 20 g
Carbs 29 g 10 %
Fiber 2 g 8 %
Total Sugars 1 g
Added Sugars
Protein 30 g 59 %
Cholesterol 83 mg 28 %
Sodium 1,006 mg 42 %
Calcium 44 mg 4 %
Magnesium 42 mg 10 %
Potassium 574 mg 12 %
Iron 2 mg 13 %
Zinc 2 mg 14 %
Phosphorus 429 mg 61 %
Vitamin A 1 Вµg 0 %
Vitamin C 1 mg 2 %
Thiamin (B1) 0 mg 30 %
Riboflavin (B2) 0 mg 17 %
Niacin (B3) 13 mg 80 %
Vitamin B6 0 mg 7 %
Folate (Equivalent) 22 Вµg 5 %
Folate (Food) 22 Вµg
Vitamin B12 1 Вµg 29 %
Vitamin D 0 Вµg 2 %
Vitamin E 0 mg 1 %
Vitamin K 28 Вµg 23 %

Source: https://copykat.com/chicken-salad-chick-chicken-salad/

Also interesting about Miniature Chicken Salad Recipe

Is tuna salad or chicken salad better for you?

Chicken is a better option to go with if your iron levels are good but you might need some more zinc, potassium, or phosphorus in your diet. In the end, choosing between chicken and tuna comes down to deciding which of your needs is more important. No matter which option you go with, you can rest assured that you will consume a large quantity of lean, low-calorie protein that is also abundant in vitamins and minerals.

Is grilled chicken salad good for you?

Is Grilled Chicken Salad Healthy? Grilled chicken salad is a hearty salad loaded with lean protein and vibrant veggies. It makes a balanced, filling, and keto-friendly dish with only 7.8 grams of carbohydrate. So the answer is yes, it is a healthy side salad that’s suitable for many occasions

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