I need a verrry easy chicken salad recipe?

okay so yeah i just need a easy quick recipe, but NO MAYONAISE, i dont really like that stuff.I need a verrry easy chicken salad recipe?
Best Chicken Salad (i ever tried) :





1/4 cup honey


1/4 cup Worcestershire sauce


6 (4 ounce) skinless, boneless chicken breast halves


3 tablespoons honey


3 tablespoons prepared Dijon-style mustard


2 tablespoons white wine vinegar


2 teaspoons lemon zest


1 1/2 teaspoons lemon pepper


1/2 teaspoon poppy seeds


1/2 teaspoon garlic powder


1 cup halved seedless red grapes


1/2 cup cashews





how to:


- In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.





- Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.





- In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.





* serve with shredded lettuce, and a glass of white wine.... ;)








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Super Easy Chinese-style Chicken Salad :





1 cup sweet and sour sauce (or plum sauce ;)


1 pinch ground ginger


6 cups romaine lettuce - torn, washed and dried


1 cup fresh bean sprouts


4 boneless chicken breast halves, cooked and shredded


1/2 cup cornflakes cereal


1/4 cup toasted sliced almonds


1 pinch ground black pepper


2 tablespoons sesame seeds (optional)





how to:


- Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce.





- Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times.





- Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts.





- Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.





* served over premixed shredded carrots and cabbage.... :)





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Curried Chicken and Rice Salad :





3 cups cooked white rice


2 cups chopped cooked chicken breast


1/2 cup celery, sliced


1/4 cup green onions, chopped


1/4 cup chopped red bell pepper


1 cup sour cream


1/4 cup mayonnaise -- Which you can just Leave Out!! ;)


3 tablespoons peach or mango chutney (or apricot/peach preserves :)


2 teaspoons ground curry powder


3/4 teaspoon seasoned salt


2 tablespoons pine nuts (or chopped cashews, in case of no pine nuts...)





how to:


- In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.





* add cayenne pepper, if desired.








``I need a verrry easy chicken salad recipe?
Chicken Salad Chinois





2 c Chicken; cooked, cut up


1/2 c Zucchini; chopped


1/2 c Radishes; chopped


1/4 c 2% yogart


1 tb Soy sauce


1/2 ts Bulk granulated artificial


-sweetener, like Sugar Twin 1/2 ts Ginger; ground


3 c Letturce; shredded





In a bowl, combine chicken, zucchini, and radishes. In a cup, combine yogart, soy sauce, sweetner and ginger. Pour over chicken mixture to coat evenly. Refrigerate at least 2 hours before serving, then toss well gently. Divide into 4 portions. Makes 5 cups, 4 servings CAR: 2g; PRO: 15g; FAT: 7g; CAL: 131;





or choose one from here


http://retete-culinare-diverse.ro/en/sea鈥?/a>
Here is the recipe that I use. Delicious!!!





FRUITED CHICKEN SALAD





2 quarts coarsely cut cooked chicken, approximately 4-6 pounds


1 pound fresh seedless green or red grapes


2 cups finely chopped celery


4 green onions, finely chopped, tops included


3 cups toasted slivered almonds, divided


3 cups mayonnaise


***For a lighter version substitute Plain Yogurt for mayo


2 tablespoons lemon juice


1 tablespoon curry powder


1 (20 ounce) can pineapple chunks or tidbits





Cut cooked chicken into bite-size pieces. Wash grapes and dry on paper towel; cut each grape into quarters. Put the cut chicken pieces into a large mixing bowl and add to it the celery, quartered grapes, onion, and 2 cups toasted almonds. Mix well.


In another bowl, blend mayonnaise (or yogurt) with lemon juice and curry powder.


Combine mayonnaise mixture with chicken mixture, adding some pineapple juice to make the salad the consistence you prefer.


Chill for several hours in a large glass or stainless steel bowl.


Place a generous serving on a crisp lettuce leaf, sprinkle each mound with remaining almonds and garnish with pineapple chunks.


***If you prefer, the pineapple chunks can be folded into the salad mixture.


Makes 12 servings
No mayo...no problem.





Fresh Apple Chicken Salad





1 fresh Granny Smith apple per person


left over chicken (you can use canned chicken too)


celery, finely chopped


carrot, shredded


bacon, 1 tbsp per serving (either crumbled or use the prepared bacon in the market)


fresh baby spinach (or any other green, including lettuce)


chopped pecans, walnuts or slivered almonds (optional)


sour cream


whipped topping


salt


pepper


cinnamon, 1/2 tsp





Cut the core out of the apple, set aside. Combine chicken, celery, carrot, bacon in a bowl and mix it well. Add in sour cream and whipped topping, mix thoroughly so all ingredients are coated. ( its two to one on the sour cream/whipped topping...if you put in two tablespoons of sour cream, put on of cool whip...) Now, from the apple core, remove any of the apple meat that you can, and chop it finely. Add it to the chicken mixture, along with nuts if you choose to use them.. Add salt and pepper to taste, and cinnamon.


To serve it, finely sliced the cored apple, and lay 2/3 of it on the plate on a bed of baby spinach, spoon on chicken salad then top with remaining apple. Its a crunchy, cold, delicious summer time recipe.
Here are some recipes without mayonnaise !





Mango Chicken Salad


Yields: 4 Servings





Sauce:





1/4 cup low-fat yogurt


1 tablespoon mango chutney


1 tablespoon honey


1/2 tablespoon good mustard


Zest %26amp; juice of a lime


1/4 teaspoon curry powder


1/8 teaspoon cayenne


Salt %26amp; pepper to taste


1 pound cooked chicken breast, cubed


1 mango, peeled and cubed


2 green onions, white and green parts, chopped


Lettuce leaves





Combine sauce ingredients in a large bowl. Stir in the chicken, mango and green onions.





Refrigerate for about 30 minutes to let flavors meld. Arrange atop lettuce leaves and serve with feta slices and crackers with hummus.





Serve with Mango Lassi and Hummas





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Southwestern Chicken Salad





1 ounce sun-dried tomatoes


1/4 cup red wine vinegar


1 tablespoon packed brown sugar


1/3 cups vegetable oil


1/4 teaspoon ground cumin


1 to 2 cloves fresh garlic, minced


1/2 teaspoons freshly chopped thyme


1 tablespoon chopped cilantro


1/8 teaspoon ground black pepper


1 1/2 pounds cooked boneless chicken breasts, cut into strips


1/2 medium red onion, chopped


1/2 red bell pepper, cut into julienne strips


1/2 yellow bell pepper, cut into julienne strips


1/2 green bell pepper, cut into julienne strips


3 ribs celery, sliced





Reconstitute tomatoes in warm water; set aside. Combine vinegar and sugar in large bowl. Whisk until sugar dissolves. Slowly pour oil in while whisking. Add remaining herbs and spices. Toss chicken in dressing.





Drain and chop tomatoes; add to chicken and dressing. Add onion, bell peppers and celery to chicken mixture; toss well. Refrigerate salad overnight for best results.
Chicken %26amp; Pasta Salad


Boil the macaroni elbows, or whatever shape you prefer, until soft.


Rinse with cold water to prevent stickiness, %26amp; then let drain well.


Use deboned cooked chicken breast %26amp; thigh meat cubed.


Dice celery, green onions, sweet peppers (any colour), for crunch.


Add green peas, grated carrot, broccoli florets, sliced asparagus, etc.


Quantities are not critical, use whatever you like, mix with mayo or


any other salad dressing; you can add a little mustard for some bite.
Cut up the cooked chicken (I even like leftover fried chicken for a crunchy salad)


add: chopped pickles (I use bread/butter or your


favorite) also pour in a small amt. of the juice.


a couple of boiled eggs, mashed with fork or masher


Add: just enough sour cream to moisten and stir altogether.


I like to add a couple of Tbs. of sugar to bring out the flavor. (I do that for potato salad too)
take a couple of chicken breasts %26amp; once sauteed/cooked and cooled, then chop into cubes. While chicken is cooling, brown 6-8 strips of applewood smoked bacon til crispy, then crumble. In large mixing bowl, add chicken, bacon, pecans, grapes, celery seed, onion powder %26amp; a dash of garlic powder,and add 1/4 cup olive oil and mashed potato mixed; to hold together. Stir together %26amp; add salt %26amp; pepper to taste.........