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Billy's Pasta Salad
Lunch American

Billy's Pasta Salad

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
  2. 2 Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

By REDNECKGRL

Chicken, Avocado and Mango Salad
Lunch American

Chicken, Avocado and Mango Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
  3. 3 In a large bowl, toss together the chicken, mangos and avocados.
  4. 4 Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

By GreenLime

Smoked Chicken Salad
Lunch American

Smoked Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Grandma's Chicken Soup
Lunch American

Grandma's Chicken Soup

5.0

Prep
35 min
Cook
210 min
Total
260 min

Instructions

  1. 1 Clean chicken, remove and discard some, but not all, fat. Place in a large saucepan with carrots, celery, tomatoes, and onion.
  2. 2 Tie dill sprigs into a bunch with kitchen twine. Add to the saucepan, and season with salt and pepper. Add water until chicken is covered by 2 inches.
  3. 3 Cook over medium-low heat until chicken is cooked through, about 3 hours. Remove chicken to a plate and allow to cool, 15 to 20 minutes.
  4. 4 Remove meat from bones, cut into bite-size pieces, and return to the saucepan. Discard bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

By Love2c0ok

Chicken and Egg Salad
Lunch American

Chicken and Egg Salad

4.5

Prep
25 min
Cook
Total
205 min

Instructions

  1. 1 Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.

By Holly Jones

Aunt Kathy's Tortilla Soup
Lunch American

Aunt Kathy's Tortilla Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Feta Chicken Salad
Lunch American

Feta Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix chicken, celery, and red onion together in a serving bowl.
  2. 2 Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.
  3. 3 Serve immediately, or refrigerate until serving.

By CHELC44

Curried Chicken Tea Sandwiches
Lunch American

Curried Chicken Tea Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.
  2. 2 Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  3. 3 Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

By pattycakes

Chicken Pockets
Lunch American

Chicken Pockets

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  3. 3 Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  4. 4 Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

By momloves3

Craisin®, Almond, and Feta Chicken Salad
Lunch American

Craisin®, Almond, and Feta Chicken Salad

4.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Mix chicken, celery, red bell pepper, red onion, and cranberries in a large bowl.
  2. 2 Stir mayonnaise and sour cream together in a separate bowl; pour over the chicken mixture and stir to coat. Season mixture with salt and pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  4. 4 Stir feta cheese and almonds through salad to serve.

By Terri

Chicken-Tomatillo Soup
Lunch American

Chicken-Tomatillo Soup

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
  3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
  4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
  5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Mom Moak's Chicken Noodle Soup
Lunch American

Mom Moak's Chicken Noodle Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
  2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Chicken Corn Soup
Lunch American

Chicken Corn Soup

4.6

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 In a large stockpot, cover chicken and onion with water. Cook slowly until tender, about 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1-inch pieces; discard skin and bones.
  2. 2 Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.
  3. 3 Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.
  4. 4 Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.

By Teresa

Chicken Noodle Soup
Lunch American

Chicken Noodle Soup

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
  3. 3 Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
  4. 4 Stir in noodles and simmer until pasta is tender, about 10 more minutes.
  5. 5 Season to taste. Enjoy!

By Sherry