Atlanta Bread Chicken Salad Food

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Roast Chicken With Bread and Arugula Salad image

Provided by Ina Garten

Time P1DT1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
1/2 teaspoon freshly ground black pepper
3 to 4 (3/4-inch-thick) slices country bread
Good olive oil
Arugula Salad, recipe follows
1/4 cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/2 cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Steps:

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
Place the arugula in a large bowl, add the vinaigrette, and toss well.

ATLANTA BREAD CHICKEN SALAD

Atlanta Bread Chicken Salad image

I found this somewhere on the net, I haven't tried it yet. It is a quantity recipe, for about 10 lbs. of salad. Obviously you can change the quantity for your needs. Enjoy!

Provided by SereneErratic

Categories Lunch/Snacks

Time 20m

Yield 30 serving(s)

Number Of Ingredients 4

Ingredients

10 lbs boneless skinless chicken breasts
2 1/2 lbs mayonnaise
1 ounce Lawry's Seasoned Salt
1 ounce Lawry's Seasoned Pepper

Steps:

Chargrill Chicken, then Mix mayo and seasonings in a large bowl -- add cooked chicken and stir.

WALDORF CHICKEN SALAD ON RAISIN BREAD

Waldorf Chicken Salad on Raisin Bread image

Make and share this Waldorf Chicken Salad on Raisin Bread recipe from Food.com.

Provided by Charlotte J

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked chicken, chopped
1/2 cup apple, chopped
1/4 cup celery, chopped
1/4 cup walnuts, chopped
1/3 cup mayonnaise or 1/3 cup salad dressing
1/8 teaspoon salt
8 slices raisin bread
4 leaves lettuce

Steps:

In medium bowl, combine all ingredients except bread and lettuce, mix well.
Top each with lettuce leaf.
Cover with remaining bread slices.

WALDORF CHICKEN SALAD SANDWICHES

Waldorf Chicken Salad Sandwiches image

"Autumn is apple-picking time here in New Jersey, so with such an abundance of that delicious fruit, it just seemed natural to toss a chopped apple into my chicken salad," relates Karen Small from Maple Shade.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed cooked chicken
1 medium tart apple, chopped
3/4 cup mayonnaise
1/4 cup raisins
1/4 cup chopped pecans, toasted
1 tablespoon apple juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices pumpernickel bread
Lettuce leaves, optional

Steps:

In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.

Nutrition Facts : Calories 731 calories, Fat 48g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.

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