31 SUPERB & EA SY C HIC KEN

SA LA D R E C I PE S YOU C A N
R E LY O N
 BY

AMANDA ROBSON
 Appreciation
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Copyright 2012 – Amanda Robson

All Rights Reserved
 TABLE OF CONTENTS

Table of contents
INTRODUCTION
Chapter 1_ Amy's Barbecue Chicken
Salad
Chapter 2_Asian Chicken Salad
Chapter 3_ Basic Chicken Salad
Chapter 4_ Becky's Chicken Salad
Chapter 5_Best Chicken Salad Ever
Chapter 6_ Black Lemon Chicken
Salad
Chapter 7 _ Bree's Chicken Salad
Chapter 8_ Buffalo Chicken Salad
Chapter 9 _Californian Chicken
Salad
Chapter 10 _ Chicken and Puy Lentil
Salad With Coriander
Chapter 11_ Chicken Curry Salad
Chapter 12_Chicken Salad Contessa
Chapter 13_Chicken Salad
Veronique
Chapter 14_ Chicken Salad With
Couscous And Orange
Chapter 15 _ Chicken Tomato Salad
Chapter 16_ Chinese Chicken Salad
Chapter 17_Easy And Fast Cajun
Chicken Caesar Salad
Chapter 18_Easy Chicken Salad
Sandwiches
Chapter 19_Easy Fruited Chicken
Salad
Chapter 20_Easy Italian Chicken II
Chapter 21_Grilled Pineapple And
Chicken Salad
Chapter 22_Jerk Chicken Salad
Chapter 23_Low Fat Chicken Salad
Chapter 24_Mediterranean Chicken
Salad
Chapter 25_Mustard Chicken Salad
Chapter 26_Neely's Chicken Salad In
Tomato Cup
Chapter 27_Neiman Marcus Chicken
Salad
Chapter 28_ Picnic Potato And
Chicken Salad
Chapter 29_Seared Balsamic
Chicken Salad
Chapter 30_Sesame Chicken Salad
Chapter 31_Vietnamese Style
Chicken Salad
Summary
INTRODUCTION

Hello, I am Amanda Robson, a working

mother who also has to juggle family
life, just like a lot of you.
As a busy mum, I fell in love with
preparing chicken meals. They are a
relatively quick and easy to make,
they are also healthier substitutes to
red meat, especially when the skin
and excess fat have been removed.
My family loves them too.
I shared some of my favorite baked
chicken recipes in my first cookbook
'31 Superb & Healthy Baked Chicken
Recipes You Can Rely On'. However,
this meant that we often had left-
overs.
In order to use these up, we have very
often turned to easy chicken salad
recipes. Chicken salads are not only
healthy and nutritious, but they are
also quick and easy to prepare while
preserving their excellent flavor. This
provides a refreshing alternative to
the typical ways of preparing chicken.
Chicken salad recipes are ideal as light
healthy lunch or dinner meals. The
quality of your ingredients will have a
great impact on the outcome of your
dishes, so please do not compromise
on this.
The greatest benefits of preparing
your chicken salads in the comfort of
your home is that you have control
over the quality of your ingredients
and you can pick and choose your
flavors without limiting yourself to the
supermarket varieties.
You also have greater control over the
caloric content of your salads,
especially if you are watching your
weight.
Over the years I have compiled a
selection of easy chicken salad recipes
that we, as a family, have grown fond
of.
It is my privilege to share the best of
them with you in this book called ‘31
Superb and Easy Chicken Salad
Recipes You Can Rely On’.
 CHAPTER 1
A MY’S BA RBEC UE C HIC KEN
SA LA D

Amy's barbecue chicken salad was

discovered by a mother. It is based on
a salad that she used to eat at one of
her local restaurants. She loved it so
much, that she made her own version
to enjoy at home. Now is your chance
to try out this lovely recipe at your
home.

INGREDIENTS
1/2 cup of store bought barbecue
sauce
1/2 cup of ranch style dressing
2 chicken breast fillets
1-2 ripe tomatoes - chopped
1 head of red lettuce - shredded
1 head of crisp green lettuce -
shredded
1 tin of whole corn - remember to
drain before use
1 chopped bunch of cilantro
1 tin of drained black beans
1 tin of store bought French fried
onions

HOW TO PREPARE
Cook the chicken breasts in a pre-
heated skillet for six minutes per side.
Remember to add a little oil to the
skillet before placing the chicken in.
Take the skillet off the heat once the
chicken has browned and leave to
cool before slicing.

Mix the beans, red lettuce, green

lettuce, corn, tomatoes and cilantro in
a large salad bowl.

Top the greens with the chicken strips

and fried onions.

Serve with the salad dressing on the

side. Guests can either use the
dressing as a dipping sauce, or pour it
over their salad.
 CHAPTER 2
A SIA N C HIC KEN SA LA D

Asian chicken salad is a huge favorite

with the kids. It could possibly be the
funky Chinese rice noodles that do
the trick! This recipe allows you to
make use of leftover chicken, which is
a great way to avoid any wastage.

INGREDIENTS
2 teaspoons of your favorite soy sauce
1/4 cup of regular vegetable oil
2 tablespoons of sugar - better to use
brown sugar
3 tablespoons of Chinese rice vinegar
1 tablespoon of sesame seed oil
1 pack of rice noodles - dry noodles
1 tablespoon of sesame seeds -
toasted if possible
1 head of lettuce (chopped) - iceberg
will work the best
4-5 chicken breast fillets - make sure
to shred the chicken
3-4 chopped green onions

HOW TO PREPARE
Use the sesame oil, vegetable oil, soy
sauce, sugar, and rice vinegar to make
the dressing. Add all these ingredients
into a salad dressing bottle and set
aside for later.

Add the lettuce, sesame seeds, onion

and chicken to a large salad bowl and
allow to chill.

Pour a little vegetable oil into a pan,

heat and fry the rice noodles. Only do
a few at one time.

Top your salad with the rice noodles

and serve with the dressing on the
side.

You can add more salt and pepper if

you wish.
 CHAPTER 3
BA SIC C HIC KEN SA LA D

The basic chicken salad is a great

recipe for mothers on the run. It is a
very healthy alternative to stopping at
a local fast food outlet on the way
home from work. It is such a quick and
easy recipe, that your kids can even
help you to prepare it.

INGREDIENTS
1/4 teaspoon of black pepper
1/2 cup of low-fat mayonnaise
1 chopped celery stalk
1 tablespoon of freshly squeezed
lemon juice
2 cups of lean chicken meat - cut into
cubes
1/2 cup of almond slivers - must be
blanched

HOW TO PREPARE
Using large enough salad bowl, add
the chicken, celery, lemon juice,
mayonnaise and ground pepper. Mix
well.

Lightly fry the slivers of almonds in a

saucepan, but be careful not to burn
them. Sprinkle the roasted almonds
over the top of your salad, and you
are done!

If you have a few extra minutes, you

can add some sliced mushrooms, feta
cheese or cherry tomatoes.

Serve as is, or with lightly toasted

French bread.
 CHAPTER 4
BEC KY’S C HIC KEN SA LA D

Becky's chicken salad is another very

easy and delicious recipe that will not
take more than a few minutes to
prepare. In this day and age, we are
all searching for ways to simplify our
lives, and this is one of the ways you
can save some precious time, while
still being healthy.

INGREDIENTS
1 cup of fat-free mayonnaise
1/2 cup of whipped cream
1 teaspoon of table salt
2-3 tablespoons of finely chopped
fresh parsley
2 1/2 cups of cooked chicken -
remember to dice the meat
1 cup of seedless green grapes - sliced
or halved
1 cup of almonds - slice them thinly
And 1 cup of celery - chopped roughly

PREPARATION
Add all of the above ingredients
together in a large salad bowl and mix
well.

You should always serve this salad

chilled.

This mixture is great on top of a bed

of shredded lettuce, or in a lovely
toasted whole-wheat baguette.
 CHAPTER 5
BEST C HIC KEN SA LA D EVER
This is one of the easiest salads to
make, and is great to serve at a party
or picnic. It is the perfect meal to
make if you are pressed for time, and
it tastes absolutely divine. The Best
Chicken Salad Ever has this name for a
very good reason.

INGREDIENTS
4 pieces of chicken that have been
boiled in salt water
1 cup of frozen peas
1/2 a cup of fresh walnuts
1 tin of pineapple pieces
Low-fat mayonnaise
Some pepper and salt - if you want to
And some fresh parsley to garnish

HOW TO PREPARE
You could roast the chicken pieces, if
you wanted to, but it is much
healthier to boil them in salt water.
Take all the meat off the chicken and
chop it into chunks. Heat the peas in
the microwave, and let them cool
down.

Be sure that you drain all the liquid

off the pineapple pieces before using
it.

Add the chicken, pineapple, peas and

walnuts to a large bowl. Pour the
mayonnaise over the salad, and mix
well.

Shake some salt and pepper over the

salad to add some flavor. And lastly,
sprinkle some chopped parsley over
the top of your salad to garnish.

If you have a little extra time, you

could make some croutons to add to
the salad for a little extra crunch.
 CHAPTER 6
BLA C K LEMON C HIC KEN
SA LA D

Black Lemon Chicken Salad is a meal

fit for a king. The amazingly tasty
sauce covering the roasted chicken is
to die for. You will definitely want to
bookmark this recipe and share it with
all your friends.

INGREDIENTS
2 tablespoons of regular vegetable oil
1 teaspoon of black pepper
2 tablespoons of virgin olive oil
1 pinch of cumin - ground cumin
works better
1 pinch of red pepper (Cayenne)
1/2 teaspoon of table salt
1 teaspoon of dried thyme and the
same amount of rosemary
1 3/4 cups of store bought chicken
broth
1 large whole chicken - about 5-6
pounds
3/4 cup of freshly squeezed lemon
juice
1 shredded head of romaine lettuce

HOW TO PREPARE
Add the cayenne pepper, salt, pepper,
olive oil, cumin and lemon juice
together in a large enough mixing
bowl and whisk.

Place the chicken into the mixture.

Make sure that the entire bird is
coated in the lemon sauce.

Sprinkle the thyme, rosemary and salt

over the top of the chicken and let it
rest for about thirty minutes.

Place the chicken onto a greased oven

dish and cook in a pre-heated (375
degrees F) oven for roughly forty-five
minutes. Pour about a cup of broth
over the bird and continue roasting
for a further fifty minutes.

Take the chicken out of the roasting

dish and set it aside until later. Pour
the remaining chicken broth into the
roasting dish, scraping off all the
lovely bits that are stuck at the
bottom of the dish. Stir the sauce well
and allow it to cool for approximately
ten minutes before use.

Half fill your serving bowls with the

shredded lettuce, add slices of your
blackened chicken on top of the
lettuce and drizzle with a few spoons
of sauce. Pour the remaining sauce
into a salad dressing bottle and place
on the table for those family members
that just cannot get enough.
 CHAPTER 7
BREE’S C HIC KEN SA LA D

Bree's chicken salad recipe serves

eight people. This salad is great to
enjoy outdoors. This meal can be
whipped up in under an hour, and
enjoyed by the whole family after
your Sunday church service or on a
day out to the beach.

INGREDIENTS
4-5 chopped celery stalks
2 tins of chunky chicken in water -
remember to drain
3/4 cup of regular mayonnaise - fat-
free can be used
1/2 finely chopped onion
1 1/2 cups of green seedless grapes -
slice or halve them
1/4 cups of sugar - white will work
better
2 tablespoons of chopped dill - fresh
is always better
2 tablespoons of white vinegar
8 store bought croissants
And salt and black pepper to taste

HOW TO PREPARE
Place the chicken chunks into a large
bowl and add the onion, green grapes
and celery. Sprinkle as much pepper
and salt over the mixture, as you feel
necessary.

Making the dressing is extremely

simple. Just mix the sugar with the
mayonnaise and vinegar until the
sugar completely dissolves.

Pour this delicious dressing over the

chicken salad mixture and leave to
chill for thirty minutes.

Spoon the mixture onto the croissants

and serve. This is such an easy meal to
make for the entire family. The kids
will love it so much, that you will need
to make an extra batch next time.
 CHAPTER 8
B U F FA L O C H I C K E N S A L A D
Buffalo chicken salad has got to be
one of the simplest salads to make. It
only takes 18 minutes from start to
finish! This is a recipe that you could
even make at work in your lunch hour,
and have enough left to take home to
the kids.

INGREDIENTS
1 cup of shredded carrots - this can be
bought pre-cut at your local store
2 heads of romaine lettuce - needs to
be chopped
2 celery sticks - chop stalks and leaves
1/2 cup of blue cheese
1/2 cup of ranch style dressing
1 tablespoon of vegetable oil
1 pound of chicken breast fillets - cut
them into small chunks
1/4 cup of your favorite hot sauce
Table salt and black pepper
2 tablespoons of 100% butter

HOW TO PREPARE
Pour the vegetable oil into a frying
pan, add the butter and sear the
chicken fillets in a pan for 2-4
minutes. Add the hot sauce and as
much salt and pepper as you like. Let
this cook for a further five minutes.

Using a medium salad bowl, add the

celery, carrots and lettuce. Crumble
the blue cheese over the top of the
salad and drizzle with the ranch
dressing.

Top the salad with the lovely warm,

buffalo chicken and enjoy.
 CHAPTER 9
C A LIFORNIA N C HIC KEN SA LA D
The Californian Chicken Salad recipe is
the perfect way to make a simple
chicken-based salad a little more
exciting for yourself and the family.
This is a meal choice that even the
kids will love. It is a lovely snack to
present at a ladies lunch as well.

INGREDIENTS
2 1/2 cups of cooked, shredded
chicken breasts
1/2 cup of low-fat mayonnaise
2 tablespoons of plain yoghurt - no fat
1/8 of a teaspoon of table or sea salt
1/3 of a cup of freshly chopped
cilantro
1 1/2 cups of ripe green grapes
1 1/2 cups of coarsely chopped melon
chunks
1 1/2 cups of peeled chunks of
cucumber
2 tablespoons of lemon juice
1 1/2 tablespoons of store bought
apple cider vinegar
1/8 teaspoon of ground black pepper

HOW TO PREPARE
Using a large bowl, add the shredded
chicken, the grapes, the cucumber and
the melon chunks together.

Mix the rest of the ingredients in a

separate bowl. These ingredients will
serve as the amazing dressing to
accompany this great salad.

Pour the dressing over the chicken

and fruit mixture and toss. Your
Californian Chicken Salad is ready to
eat.

Serving this salad with some toasted

French bread is a wonderful way to
compliment an already delicious dish.
It is simple to make and very cost
effective.
 CHAPTER 10

C HIC KEN A ND PUY LENTIL

SA LA D WITH CORIA NDER

Chicken and Puy lentil salad with

coriander is another must try recipe. It
is packed full of protein power - just
what you need for a busy lifestyle. It is
a lovely fresh salad, perfect for a
summer's lunch with the girls.

INGREDIENTS
4 small chicken breast fillets
2 extra large cloves of garlic - you can
crush or slice them
1 tablespoon of fresh coriander seeds
- they must be ground and toasted
Table salt and black pepper to taste
The juice of one fresh lemon
225g of Puy lentils
5 tablespoons of extra virgin olive oil
100g of mixed salad leaves - baby
spinach and rocket have to be in the
bag
3 tablespoons of chopped fresh
coriander leaves
100g of peppered feta cheese -
crumble the cheese
1-2 tablespoons of balsamic vinegar
HOW TO PREPARE
Cut a few slits into the chicken fillets,
remembering to use a very sharp
knife.

Put the lentils into a medium bowl

and cover them with boiling water.
Leave to soak for about an hour. This
is done to minimize the cooking time.

Put the fillets into a bowl. Add the

coriander, garlic, 2 tablespoons of
olive oil, 2 tablespoons of lemon juice
and some black pepper. Evenly coat
the chicken in the marinade and allow
standing for thirty minutes.
Place the chicken fillets on a baking
tray. Bake in a pre heated (450
degrees F) oven for fifteen to twenty
minutes.

While the chicken is cooking, put the

soaked lentils into a saucepan. Cover
the lentils with water and cook for
about twenty minutes.

Drain the excess water off the lentils.

Add the remaining coriander, olive oil
and lemon juice to the lentils and mix
together.

Add the chicken, lentils and salad

greens together and toss. Serve in a
large salad bowl. Crumble the feta
cheese over the top of the salad, and
drizzle the balsamic vinegar over the
feta.
 CHAPTER 11
C HIC KEN C URRY SA LA D

Chicken Curry Salad is by far the most

simple to make. It only takes ten
minutes to prepare. You can adjust
the amount of ingredients you use, to
serve as little or as many people as
you like. Make it for yourself as a
snack, and store the left over in the
fridge for the next day.

INGREDIENTS
1 teaspoon of curry powder - the
strength depends on your personal
tastes
1 tin of chunky chicken - remember to
drain well before using
1/4 teaspoon of chili oil - or more if
you prefer "Hot" food
1/2 cup of mayonnaise - fat or fat-free
will work
Black pepper and sea salt to taste

HOW TO PREPARE
Add all the ingredients into a large
bowl; mix well and place in the
refrigerator to chill.

This chicken mix is wonderful on any

kind of crackers, in a whole-wheat
wrap, on a bed of shredded lettuce or
even on some toast.

Make pancakes more interesting by

adding this as a filling, or even fill a
pita bread with this awesome curry
chicken mix.

If you enjoy hot and spicy food, then

you might want to add some chopped
chillies into the mix, or a dash of
Tabasco sauce.
 CHAPTER 12
C HIC KEN SA LA D C ONTESSA
Chicken Salad Contessa has the
potential to become a great filling for
a whole-wheat bun, pita or wrap. This
recipe makes enough of the chicken
mixture to serve two adults. It is
simple and tasty.

INGREDIENTS
Your favorite lettuce leaves - for
serving
1 cup of green seedless grapes - cut in
half
1 tablespoon of chopped tarragon
1/2 cup of mayonnaise - you choose
the brand
1/2 cup of store bought sour cream
1/2 cup of pecan nut halves
1/2 cup of walnut halves
Salt and black pepper
1 1/2 pounds of chicken breast fillets
Extra virgin olive oil

HOW TO PREPARE
Rub the chicken fillets with olive oil,
pepper and salt. Place them on a
baking tray and cook for forty minutes
in a pre heated (350 degrees F) oven.

Toast the walnuts and pecan nuts in

the oven for about eight minutes. Be
careful not to let them burn. Put them
to one side to cool.

Mix the sour cream, mayonnaise,

pepper, salt and half of the tarragon
together to create a wonderful
dressing.

Put the walnuts, pecan nuts, chicken

and grapes into a large salad bowl.
Pour over the wonderful dressing.
Garnish with tarragon and serve on
top of your lettuce leaves.
 CHAPTER 13
C HIC KEN SA LA D VERONIQUE

Chicken Salad Veronique is one of the

salads that you make to reward
yourself for a job well done. It has a
little more calorie than some of the
others, but it is definitely a meal that
will make your day!

INGREDIENTS
Some good quality olive oil
2 whole chicken breasts - including
the skin and bones
Black pepper and kosher salt
1 cup of seedless green grapes - cut
them in half
2 celery stalks - chop into small pieces
1 1/2 tablespoons of fresh tarragon
1/2 cup of good quality mayonnaise

HOW TO PREPARE
Rub the chicken with olive oil before
placing them on a baking tray. Grind
the black pepper over the breasts and
add as much salt as you need. Cook
for forty minutes in a pre heated (350
degrees F) oven. Make sure that they
cook all the way through.

Once the chicken has cooled, remove

all the meat and cut into small cubes.

Add the chicken cubes, tarragon

leaves, grapes, mayonnaise, celery
and 1 teaspoon of salt into a large
enough bowl. Lightly toss all the
ingredients together. Grind some
black pepper over the top of your
salad, and get ready for a well-
deserved treat!
 CHAPTER 14
C HIC KEN SA LA D WITH
COUSCOUS AND ORANGES
Chicken salad with couscous and
oranges is a wonderful way to use up
your left over chicken. For those of us
with limited time, this is a real
winner! This is certainly an excellent
meal to take to work the following
day.

INGREDIENTS
1 1/2-2 cups of couscous
3 oranges - 2 for the juice only and
1remains whole
The juice of one lemon
Table salt and black pepper
1/3 cup of fruity olive oil
1 cup of fresh chives
1 cup of fresh pea shoots
1 cup of fresh basil leaves - you can
use more if you wish to
1 1/2 cups of your left over barbecue
chicken

HOW TO PREPARE
Place the couscous into a medium
bowl and cover with boiling hot
water. Make sure to put in a little
more water than you need, to allow
for the swelling of the couscous. Leave
to one side until the couscous has
soaked up all the liquid.

Mix the olive oil, orange juice, lemon

juice, salt and pepper together to
make the dressing. Pour the dressing
over the couscous and let it stand for
ten minutes.

While you are waiting for the

couscous to soak up all the dressing,
peel the orange, remove the pips and
pith and cut into big chunks.

Combine the chicken, orange chunks,

herbs and couscous together.
This wonderfully quick chicken salad
will be served on a bed of the fresh
pea shoots.
 CHAPTER 15
C H I C K E N T O M AT O S A L A D
This is a wonderful salad that serves
six people. The creamy dressing is
super easy to prepare, and is sure to
impress your family or guests.
Tomatoes are packed full of anti-
oxidants, therefore making this an
extremely healthy meal. This is a great
reason to try chicken tomato salad.

INGREDIENTS
6 chicken breasts on the bone
2 cans of chicken broth - the type with
reduced sodium (salt)
Black pepper and salt
2-4 tomatoes - remove the pips and
dice them
1/4 cup of Fresh lemon juice
1/4 cup of chopped parsley
2 diced celery stalks - try to find large
ones
1 can of flaked tuna in water -
remember to drain off the water
1 tablespoon of tap water
1 teaspoon of store bought anchovy
paste
Some chopped chives and drained
capers
1/4 cup of low-fat mayonnaise
HOW TO PREPARE
Boil the chicken in a large saucepan.
Remove from the heat and leave to
cool. Take all the chicken meat off the
bones and cut into small dice sized
cubes. Pour the broth into a bowl;
add the chicken and place in the
refrigerator for at least 3-4 hours.

Add the drained chicken pieces, the

celery and the diced tomatoes to a
large salad bowl.

Take the remaining ingredients and

blend until it smooth.

Pour the delicious dressing over the

chicken, celery, tomatoes mix and toss
lightly.

Be sure that you keep this salad

chilled until it is time to serve it. Then
add as much salt and black pepper as
you require.
 CHAPTER 16
C HINESE C HIC KEN SA LA D
Chinese Chicken Salad is such a great
recipe to try. It contains quite a lot of
different ingredients, which fuse
together to create a very unique taste.
Wonderful for summer picnics, ladies
lunches and just about any other get
together.

INGREDIENTS
4 tablespoons of soy sauce - low
sodium
2 teaspoons of sesame seed oil
1 pound of chicken breast fillets
1/2 a nap cabbage - shredded
1/4 red cabbage - shredded
1 shredded carrot
3 thinly sliced scallions
1 tin of water chestnuts - sliced is
better
1 tin of mandarin oranges - the ones
in water are better
1/3 cup of any rice wine vinegar
1 teaspoon of minced garlic and the
same amount of ginger
2 tablespoons of sugar - brown is
better
2 tablespoons of regular cooking oil -
canola is better
1 1/2 teaspoons of your favorite chili
sauce
1/4 cup of toasted almonds – sliced

HOW TO PREPARE
Brush the chicken fillets with soy and
sesame oil. Place the chicken onto a
baking tray and cook for fifteen
minutes in a pre heated (350 degrees
F) oven.

Take the chicken out once it is cooked,

leave to cool and slice into thick
strips.

Whisk the vinegar, garlic, oil, ginger, 3

tablespoons of soy sauce, and sesame
seed oil, sugar and chili sauce
together in a large bowl.

Place the chicken fillets, red cabbage,

nap cabbage, scallions, carrots, water
chestnuts and oranges into a large
serving bowl. Pour over the delicious
dressing, garnish with toasted
almonds and enjoy.
 CHAPTER 17
E A S Y A N D FA S T C A J U N
C HIC KEN C A ESA R SA LA D

Easy and Fast Cajun Chicken Caesar

salad is just that - simple and quick!
You can make this recipe just for
yourself, for the whole family, or for a
large number of guests. It is an easy
meal to prepare, and can be served as
a side dish, a salad on its own, or as a
main meal. The lovely spicy flavors
will make you want more.

INGREDIENTS
1/4 pound of back bacon - fat
removed
1 teaspoon of Cajun spice
1 tablespoon of virgin olive oil
4 chicken breast fillets - sliced into
strips
1/2 cup of store bought Caesar
dressing
1/3 cup of Parmesan cheese - finely
grated
1 lettuce - try to use romaine lettuce,
if possible
Black pepper

HOW TO PREPARE
Fry the bacon in a saucepan until
crispy. Place the bacon into a bowl,
and leave until later.

Using a pre-heated skillet, add the

olive oil, Cajun spice and chicken and
cook until the chicken becomes a
lovely golden brown color. Remove
the skillet from the heat, and set the
chicken aside for later.

Place the lettuce, Parmesan cheese,

bacon and salad dressing into a large
salad bowl and toss the ingredients.

Spoon the mixture onto side plates,

or into individual salad bowls. Add
the sliced chicken strips on top of the
salad and serve to your guests.
 CHAPTER 18
PEA C H C HIC KEN SA LA D
SANDWICH

This one is known as the Peachy

Chicken Salad sandwich. It has a little
bit of everything in it, and is sure to
tantalize your taste buds. This recipe
can be used to fill a healthy whole-
wheat bun, or served as a salad. One
of many easy chicken salad
sandwiches you can experiment with.

INGREDIENTS
2 tablespoons of low-fat milk
1/3 cup of fat-free mayonnaise
1 teaspoon of chopped fresh tarragon
1 cup of seedless red grapes
Black pepper and sea salt for flavor
2 1/2 cups of cooked and cooled
chicken cubes
1 cup of toasted pecan nut halves
1 cup of thawed baby peas
2-3 peeled and chopped peaches - try
to find large ones
And some lettuce leaves

HOW TO PREPARE
In a large enough bowl, combine the
mayonnaise, milk, tarragon, salt and
pepper. Blend the ingredients well,
and add the chicken to the mixture.
Be sure to coat all the chicken in this
creamy sauce.

Once you are sure that all the chicken

has been coated stir in the grapes,
baby peas, pecan nut halves and
peaches.

Cut the whole-wheat buns in half,

lightly spread with margarine and top
with a few spoonfuls of your peachy
chicken salad mix.

Or you can serve this without the bun.

Place one of the lettuce leaves into
each bowl, and scoop a healthy
portion of the salad mixture in the
middle of the leaf.
 CHAPTER 19
EA SY FRUITED C HIC KEN
SA LA D

This is a great recipe for anyone who

makes eating healthily a priority. It is
packed full of super healthy
ingredients and is very easy to make,
taking only fifteen minutes to
prepare. It is a truly wonderfully,
fruity summer chicken salad. Easy
fruited chicken salad is a must try
recipe.

INGREDIENTS
1 largish green apple - remember to
core it and take out the pips
4 chicken breast fillets - cut into cubes
1/2 teaspoon of apple pie spice for
taste
1/2 cup of nicely toasted pecan nuts
3/4 cup of low-fat mayonnaise
1/2 cup of grapes - try to get the red,
seedless type
HOW TO PREPARE
Add all the ingredients into a large
salad bowl. Mix well and refrigerate
for an hour. Make sure to serve this
salad chilled.

There are a number of other

ingredients that you can add such as,
cranberries, raisins or celery.

This fruity mix is wonderful served on

a bed of sliced lettuce or baby spinach
leaves. Some people may even enjoy
it with rocket leaves.

Another great idea is to use the spicy

chicken salad as a filling for a wrap, or
even in whole-wheat pita bread.

Spoon some of the mixture onto

crackers for party platters, and garnish
the platter with cherry tomatoes and
baby gherkins.
 CHAPTER 20
E A S Y I TA L I A N C H I C K E N I I
Easy Italian chicken II is one of the
recipes in this book that takes a little
longer to prepare than the rest, but it
is well worth the wait. This chicken is
so good that your family will think you
ordered in. Do not be shy to double
up on the portion sizes of this winner!

INGREDIENTS
6 chicken breast fillets
1 large bottle of Italian salad dressing
Salt and pepper
HOW TO PREPARE
Using a large enough bag, pour the
salad dressing into the bag. Place the
chicken fillets inside the bag, seal and
shake to cover all the chicken. It is
very important to leave the bag in the
refrigerator for at least two hours. The
longer you leave it, the tastier the
chicken will be.

Take the chicken out of the bag and

place on a greased baking tray large
enough for all six pieces.

Bake in a pre-heated (350 degrees F)

oven for approximately one hour,
remembering to turn each piece every
now and then.

Serve on some roasted vegetables and

mashed potatoes, or with a crisp
green salad.
 CHAPTER 21
GRILLED PINEA PPLE A ND
C HIC KEN SA LA D

Grilled Pineapple and Chicken salad

requires a little more skill to make.
This meal has a lovely balance of the
freshest ingredients. It is the type of
dish that begs you to have another
serving.

INGREDIENTS
6 chicken breast fillets
3 tablespoons of olive oil
Table salt and black pepper
2 whole pineapples - peel and chop
into cubes
2 tablespoons of chervil - chopped
3/4 cup of walnut oil
1 cup of celery - minced
1 cup of walnuts - roasted
8 large lettuce leaves - bibb works well
1 tablespoon of chopped parsley
1 cup of vegetable oil
10 square wonton wrappers - cut
them into half-inch strips
2 teaspoons of store bought sesame
oil
HOW TO PREPARE
Rub the chicken with olive oil. Season
it with pepper and salt. Place onto a
baking tray. Put the tray into an oven
and grill for four minutes per side.

Do the same with the pineapple

pieces, but only let them grill for two
minutes per side.

Place 5 pieces of pineapple into a

food processor bowl. Add the walnut
oil and blend until the mixture
emulsifies. Add the vinaigrette, salt,
pepper and chervil to the mixture.

Using a large bowl, add the chicken,

walnuts and dressing, pineapple,
celery and onions. Allow to chill in the
refrigerator for about an hour.
Fry the wontons for approximately
thirty seconds so that they become
lovely and crispy.

Scoop generous amounts of the

chicken into the middle of the bibb
leaves, using a spoon.
Garnish with the wontons and some
parsley for color.
 CHAPTER 22
JERK C HIC KEN SA LA D

Jerk chicken salad is another very easy

salad to make in less than forty
minutes. This salad contains very little
fat and is therefore a wonderful meal
for those of us that need to shed a
few pounds.

INGREDIENTS
2 chicken breast fillets - slice thinly
1 bunch of fresh spring onion - slice
thinly
The juice of one lime
1 cup of flat leaf parsley
1 teaspoon of store bought chili flakes
2 tablespoons of virgin olive oil
1 1/2 teaspoons of mixed spice
100g of mixed nuts and seeds
1 regular bag of store bought salad
leaves
1 tablespoon of white vinegar

HOW TO PREPARE
Using a hand blender blend the chili,
parsley, limejuice, mixed spice and
half of the onion together until lovely
and smooth.

Place the chicken into the mixture and

coat well.

Stir-fry the chicken for about three

minutes in an olive oil coated pan.
Remember to add the other half of
the spring onions while cooking. Stir
continuously to avoid burning the
chicken.

Place the salad leaves into a large

bowl. Drizzle with balsamic vinegar
and olive oil, add the stir-fried chicken
strips and top with the mixed seeds
and nuts.
 CHAPTER 23
L O W FAT C H I C K E N S A L A D

This is a great way to enjoy a chicken

salad without any fat. You will love
this chicken salad. It is very low in fat,
but still has all the great flavors that
regular salads have. There is no need
to panic about the MSG, because
there have been studies done
regarding the physical effects of MSG,
and it has been proved that there are
no side effects what so ever.

INGREDIENTS
1 can of chicken in water
1/2 cup of chopped celery
1/2 cup of mayonnaise - the fat-free
type
1 cup of diced and drained pineapple
pieces
1/2 teaspoon of brown sugar
1/2 teaspoon of MSG
2 teaspoons of freshly squeezed
lemon juice
1/2 cup of sour cream - the fat-free
type
6 leaves of lettuce
And 3 ripe tomatoes - remember to
cut them into quarters
HOW TO PREPARE
Firstly, you will need to drain all the
excess water off the chicken. Using a
paper towel pat the chicken dry
before using it.

Place all the ingredients into a large

enough bowl, mix well and allow the
mixture to chill in the refrigerator for
two hours.

Using white plates, place a lettuce leaf

on a plate, scoop out a generous
helping of the chicken mixture onto
the leaf and garnish with two slices of
crispy tomatoes.

Use black pepper and sea salt to add

flavor to your salad
 CHAPTER 24
MEDITERRA NEA N C HIC KEN
SA LA D

Mediterranean Chicken salad is one of

the few recipes in this book that takes
a little bit longer to cook and prepare,
but is well worth the wait. This salad
has so many different flavors in it;
your taste buds will think it is
Christmas!

INGREDIENTS
6 peppercorns - black ones, if you can
1 slice of fresh lemon
1 slice of yellow onion
1/2 cup of dry white wine
1/4 teaspoon of table salt
1 pound of chicken breast fillets
1-2 bay leaves
1 eggplant - cut into rounds
2 tablespoons of olive oil
12 ounces of plum tomatoes - cut into
small cubes
1 cup of feta cheese - crumb the feta
1/2 cup of pitted black olives
3 tablespoons of lightly toasted pine
nuts
1 tablespoon of fresh basil - for
garnish
4 large romaine lettuce leaves
1/2 teaspoon of table salt
1/2 teaspoon of chopped mint leaves
Some black pepper
1/4 teaspoon of red (cayenne) pepper
1 1/2 teaspoons of chopped oregano
1/4 cup of olive oil - extra virgin, if you
can
1-2 tablespoons of your favorite
balsamic vinegar

HOW TO PREPARE
Place the chicken into a large enough
skillet. Add the lemon, wine, bay
leaves, onion, peppercorns and salt.
Pour in just enough water to cover the
chicken. Cook for fifteen minutes and
allow to cool for a further thirty
minutes. Cut the chicken into cubes
and set aside.

Brush the eggplant slices with olive

oil, place onto a baking tray and grill
each side for two minutes. Dice the
eggplant once it has cooled.

Using a large salad bowl, add the

chicken, tomatoes, cheese, pine nuts,
olives and eggplant.

Whisk the vinegar, extra virgin olive

oil, salt, pepper, red pepper, mint,
and oregano together in a small bowl.

Pour this lovely mixture over your

chicken and mix well. Serve on top of
the lettuce leaves.
 CHAPTER 25
M U S TA R D C H I C K E N S A L A D
Mustard Chicken Salad is extremely
easy to make, and is ready to enjoy in
an hour. Try this salad as a filling in
wrap or pita bread. Remember to
always try and buy whole-wheat
breads - they contain a lot more fiber,
and always have a lower calorie count
than their white counterparts.

INGREDIENTS
2 cups of broccoli - fresh is better
2 whole chicken breasts - including
the skin and bones
Some good quality olive oil
Table salt and black pepper
2-3 tablespoons of dry wine (white)
1 1/2 cups of good quality
mayonnaise
1 cup of cherry tomatoes - cut them in
half
3 tablespoons of store bought whole
grain mustard
1/4 cup of your favorite Dijon mustard
2 tablespoons of finely chopped
tarragon

HOW TO PREPARE
After rubbing the chicken with olive
oil, place them onto a baking sheet.
Sprinkle with pepper and salt. Cook in
a pre heated (350 degrees F) oven for
forty minutes.

Once the chicken has cooled down,

remove all the meat off the bones and
chop into small cubes.

Put the broccoli florets into a pot of

salted water and cook for one minute,
drain and allow cooling.

Whisk mustards, the mayonnaise,

wine, salt and pepper together to
make the dressing.

Combine the broccoli; warm chicken,

cherry tomatoes, tarragon and
dressing together. Mix well and place
in the refrigerator for a couple of
hours. Leaving the salad to stand will
allow the different flavors to blend
together.

Serve this dish at room temperature.

 CHAPTER 26
N E E LY ’ S C H I C K E N S A L A D I N
T O M AT O C U P

Neely's Chicken Salad in Tomato Cups

is another great meal that you can
make at work during your lunch hour.
It only takes twenty minutes to
complete. This recipe is for six people,
so you can share it with the ladies in
the office, or take it home after work.

INGREDIENTS
1 head of butter lettuce
1 ready roasted chicken (can be store
bought)
6 large tomatoes
Salt
Black pepper
3/4 cup of good mayonnaise
3 cups of red seedless grapes
2 tablespoons of white vinegar
1 cup of slivered almonds
1 chopped spring onion
1 chopped celery stick
2 tablespoons of fresh chopped
tarragon
1/2 chopped onion

HOW TO PREPARE
Add all the ingredients (except the
tomatoes and lettuce) to a large salad
bowl and mix together.

Cut the tops off the tomatoes and

take out the insides. Place a lettuce
leaf inside each tomato cup and fill it
up with a generous helping of the
chicken mixture.
 CHAPTER 27
NEIMA N MA RC US C HIC KEN
SA LA D
This is a simple, but famous recipe
(Neiman Marcus Chicken Salad) that is
just as simple to prepare. If you are
the type of person that does not
enjoy onions, then this is the perfect
recipe for you. It is healthy, low in fat
and easy to make - what could be
easier? The recipe serves four, but can
be adjusted to serve as many guests
as you please.

INGREDIENTS
1 cup of chopped celery
1 1/2 cups of steamed chicken cubes
1 cup of low-fat mayonnaise
1 teaspoon of salt
1 cup of sliced, seedless red grapes
1/2 cup of almonds - toasted
1 tablespoon of white vinegar
1 tablespoon of chopped parsley
1/2 cup of store bought whipped
cream
Black pepper to add a little flavor

HOW TO PREPARE
Using a large enough bowl, add the
chopped celery, diced chicken, low-fat
mayonnaise, red grapes, almonds,
salt, vinegar and chopped parsley.
Gently fold the whipped cream into
the mixture.

Allow the mixture to chill in for at

least thirty minutes before serving.

Serve this chicken salad on top of

some crisp lettuce, or spoon the
mixture onto a lovely warm croissant.

If you have a bit of extra time and

want to impress your friends, you
could bake some bread to serve
steaming hot with your salad.
 CHAPTER 28
P I C N I C P OTAT O A N D C H I C K E N
SA LA D

Picnic potato and Chicken Salad is one

for the kids. This wonderfully salad is
full of flavor and only takes an hour to
complete. It serves six to eight people,
and will make you look like a super
chef. It is also a great dish to serve at
ladies lunches.

INGREDIENTS
4 peeled Idaho potatoes - cut into
cubes
Table salt and black pepper
1 large chicken breast fillet
1 1/2 tablespoons of olive oil - extra
virgin, if you can
1/4 cup of chopped onion
1/4 cup of chopped celery
3-4 slices of cooked bacon - make sure
it is crispy
1 minced clove of garlic
2 teaspoons of store bought mustard
1 tablespoon of paprika
1/2 cup of good mayonnaise
2 heads of Bibb lettuce
2 tablespoons of chopped fresh
parsley
2 chopped sage leaves
HOW TO PREPARE
Put the potatoes on a baking tray.
Coat them in olive oil, black pepper
and salt. Bake for thirty minutes in a
pre heated (400 degrees F) oven. You
want them to end up golden brown in
color.

Boil the chicken in water until it has

cooked through. Drain the excess
water off and leave to cool. Cut the
cooled chicken into cubes and set
aside.

Using a large salad bowl, add the

chicken, bacon, onions, celery,
potatoes and garlic. Lightly toss.

Add the mayonnaise, mustard, herbs,

paprika, salt and black pepper. Mix all
the ingredients together and serve
inside the Bibb lettuce pockets.
 CHAPTER 29
SEA RED BA LSA MIC C HIC KEN
SA LA D
Seared balsamic chicken salad is
another simple, yet tasty salad that
takes less than an hour to make. With
all-natural ingredients, it is an
excellent choice as part of a healthy
diet. The quantity in this recipe is the
perfect amount for two people.

INGREDIENTS
2 finely chopped garlic cloves
1-filleted chicken breast - cut
lengthways into four pieces
1 baby cos lettuce
1 chopped sprig of thyme
Shaved Parmesan cheese
1 loaf of ciabatta bread
Table salt and black pepper
2 tablespoons of store bought
balsamic vinegar - any brand that you
prefer
Extra virgin olive oil
1 tablespoon of soy sauce - dark soy is
better

HOW TO PREPARE
Mix the olive oil, garlic and thyme
together to form a paste. Dip the
chicken into the paste before frying in
a skillet. Each piece of chicken needs
about one - two minutes per side. Be
careful not to burn them.

The ciabatta needs to be rubbed with

olive oil and garlic before joining the
chicken in the skillet.

Shred the lettuce, add olive oil, soy

sauce and balsamic vinegar and lightly
toss. Place a handful of lettuce on
each plate. Cut the ciabatta in half
and place one half on each plate next
to the greens.

Add some balsamic vinegar to the

skillet. Make sure that your chicken
gets well coated in the lovely sauce.
Once the chicken is cooked and
coated, place equal portions on top of
the salad greens.

Serving this dish with some shaved

Parmesan cheese is the secret to the
recipe.
 CHAPTER 30
SESA ME C HIC KEN SA LA D
Sesame Chicken Salad is yet another
very simple dish to prepare. The
maple syrup in this salad gives it a
lovely sweet flavor. It is possible to
replace with honey, if you do not
enjoy maple syrup. But, you can be
sure that the kids will love this one -
add a little extra syrup to offset the
mustard.

INGREDIENTS
3/4 cup of 100% maple syrup
1/2 cup of your favorite hot mustard
1/3 cup of soy sauce - the dark soy will
work better
1/4 cup of regular cooking oil
1/2 cup of sesame seeds - try to get
the mixed packet
Salt and black pepper
1 1/2 pounds of chicken breast fillets
1 inch of minced ginger root
3 tablespoons of rice wine vinegar
1/4 cup of cooking oil
1/4 cup of apricot sauce
1 bag of baby greens
1/4 of a cucumber - cut in slices
4 sliced scallions
1/2 cup of shredded carrots - can be
store bought
1/4 pound of sliced snow peas
HOW TO PREPARE
Combine mustard, syrup, soy, pepper
and salt in a bowl. Add the chicken
fillets to the sauce. Be sure to keep
half of the sauce for the dressing.

Take the chicken out of the marinade,

dip into sesame seeds and place onto
an oiled baking tray. Cook the fillets in
a skillet until golden brown.

You will need to whisk the left over

marinade, vinegar and ginger together
to make the dressing. While you are
whisking the mixture, slowly pour in
the oil.

Place the salad ingredients into a

large bowl and lightly toss. Put the
sesame fillets onto the greens and
drizzle the dressing over the top.
 CHAPTER 31
VIETNA MESE-STYLE C HIC KEN
SA LA D
Vietnamese-style chicken salad is a
very different kind of salad. It is
packed full of healthy ingredients and
just looks spectacular on your plate.

INGREDIENTS
1 whole chicken - about 1.5-2kg will be
perfect
1 white onion - cut the onion into
quarters
2 fresh stalks of lemon grass
2 fresh bay leaves - dried bay leaves
will also work
2 tablespoons of sesame seeds
1 teaspoon of table salt
1 English cucumber - peel them,
remove the seeds and cut into long
strips
2-3 large carrots - peel them and cut
them into thin strips
1/4 shredded cabbage
1 cup of coriander leaves
1 cup of mint leaves
6 whole crisp lettuce leaves - cos will
work the best
3 tablespoons of fish sauce
2 fresh limes
1 red chilli
3 tablespoons of caster sugar
1 fresh garlic clove
3 celery stalks

HOW TO PREPARE
In a large stockpot, add the chicken,
onion, lemon grass and bay leaves.
Add enough water to cover the
chicken and let it cook for about 45
minutes. Remove from the heat and
allow to cool. Take all the meat off
the chicken, cut into cubes and set
aside.

Fry the sesame seeds in pan (without

oil) until they become a shade darker.
Take them out of the pan and place
them on a cold surface.

Place the cucumber in a large enough

salad bowl. Add the salt to the
cucumber and leave for ten minutes.
Squeeze the excess water out of the
cucumber.

Add the chicken, sesame seeds, celery,

carrots and cabbage to the cucumber.

For the sauce you will need to chop

the garlic into a few pieces. Take the
pips out of the chili and slice thinly.
Add the garlic and chilli to a mortar
and pestle.
Pour half of the sugar into the mortar
and pestle; add limejuice, fish sauce
and a little water. Pound the mixture
until it becomes a lovely thick paste.
Add the other half of the limejuice
and fish sauce to make the paste into
a lovely dressing.

Pour the dressing over the salad and

toss. Add the coriander and mint
leaves, and mix everything together.

Line each plate with the lettuce

leaves. Scoop a generous helping of
salad on to it and garnish with sesame
seeds and a mint leaf or two.
SUMMARY
This recipe book was intended to
provide you with a lot of healthy,
delicious chicken salad meals that you
can put together in a short period of
time. A lot of thought went into what
you would enjoy even though they are
favorites of our as a family. I am
optimistic that you will find more
than one recipe to make your
personal favorites.

We hope that you enjoyed making

these wonderful meals as much as we
enjoyed making them available to
you. Share this book with your
friends and family so that they too
can choose a few recipes that can
simplify their lives.

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