Chicken Salad Recipes

Low Carb Chicken Salad Recipes

Chicken salad recipes are pretty straightforward - diced chicken in some kind of dressing. But with a few special ingredients, you can put together something really tasty and unusual. The first recipe is one of my all time favorites and really easy if you buy a roasted chicken from the grocery store. All you have to do then is slice up the chicken and veggies, whip up the dressing and dinner is ready.

Creamy Chicken Salad Recipe

Salad ingredients

2 cups diced, cooked chicken (dark meat is tastier)
1/2 cup diced celery
1/2 cup sliced green onion

Dressing ingredients

3 ounces cream cheese, softened
3 ounces mayonnaise
1 tsp dried tarragon
1/2 tsp dried thyme
salt and pepper to taste

Combine cream cheese and mayonnaise, whisk until smooth
Add the spices and whisk until smooth.

Finished Salad:

Combine the salad ingredients and add dressing to taste, mixing to coat all the ingredients. Roll up in lettuce leaves or eat it right out of the mixing bowl.

Chicken, Bacon and Tomato Salad

I recommend cooking the chicken and bacon and making the dressing a day ahead of time, and storing in the fridge to let the flavors meld. Finish up with the rest of the ingredients when you are ready for a nice salad.

Salad ingredients

1 large uncooked chicken breast, cut into 1 inch chunks
2 teaspoons Canadian Steak Seasoning (Tone's brand is good)
2 tablepoons butter
5 slices bacon
Small tomato, seeded and cut into small chunks
2 ounces Muenster cheese, shredded

Sprinkle the chicken with the Canadian Steak seasoning, then saute it butter over medium heat until cooked through. Set aside to cool.
Cut the bacon strips crosswise into thin strips, and saute over medium high heat until crispy. Pour off excess grease then drain the bacon on paper towels until cool.

Dressing ingredients

2 tablespoons butter
1 raw, organic egg yolk, preferably from pastured chickens (makes for richer, tastier yolk)
2 ounces mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt

Place butter in small sauce pan, and melt over low heat. Do not let it get hot.
Remove the melted butter from heat and let cool (it should be warm, not hot).
Add the egg yolk and whisk until the mixture is smooth and glossy.
Add the mayonnaise, lemon juice and salt and whisk until smooth.

Finished Salad:

Combine the salad ingredients and the dressing and mix well.
Enjoy!

Curried Chicken Salad

Make the dressing a day ahead of time, and store in the fridge to let the flavors meld.

Salad ingredients

2 cups diced, cooked chicken breast
1/2 cup diced celery
1/4 cup sliced almonds
1/4 cup sliced green onions
1/4 cup minced carrot

Dressing ingredients

3 ounces thick sour cream (I like Daisy or Organic Valley brands)
3 ounces mayonnaise
Salt and pepper to taste
1 teaspoon curry powder (add more if you prefer a stronger curry flavor)
1/4 teaspoon stevia glycerite or 1-2 drops of EzSweet liquid splenda (optional)

Combine sour cream and mayonnaise, whisk until smooth
Add the spices and whisk until smooth.

Finished Salad:

Combine the salad ingredients and the dressing and mix well.
Enjoy!

Think of these chicken salad recipes as just a starting point for your imagination. I think the dressing is really what makes these dishes so good. You could add lime juice and cumin to the base recipe for a Mexican taste, for example. The fun is in thinking of new flavors, since chicken goes with just about any flavor combination.