Awesome Summer Chicken Salad Food

CONTEST-WINNING SUMMER CHICKEN SALAD

Steps:

• Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

SUMMER CHICKEN SALAD

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

AWESOME SUMMER CHICKEN SALAD

Steps:

• Place chicken into large frying pan in a single payer.
• Pour pineapple juice over chicken. Set pineapple pieces aside.
• Add thyme to chicken.
• Bring to the boil over medium heat. Reduce heat to low. Cover and summer for 10-15 minutes. Remove from heat.
• Set chicken aside to cool in poaching liquid. Once cool, remove chicken, reserving 1/4 cup popaching liquid. Slice chihcken diagonally.
• Heat oil in pan over medium heat.
• Add onion. Cook for 3-4 mins until tender.
• Stir in curry powder and chutney.
• Remove from heat . Stir in mayonnaise and reserved poaching liquid.,.
• Tear lettuce leaves in half. place onto serving platter. top with sliced chicken, pineapple pieces, mango, avocado and nuts. Drizzle with dressing. Season with salt and pepper. Serve.

AWESOME VIETNAMESE CHICKEN SALAD

Steps:

• Tips & Sugesstions:.
• Peanuts: In a mortar and pestle, slightly crush the peanuts ( visible pieces of peanuts for a crunchy texture).
• Mushroom seasoning salt brings a very distinct, earthy flavor to the sauce. You can find it at gourmet specialty stores or in most Korean markets.
• Frying onions is quite easy. You have to chop the onion first, and then heat about 1 inch of canola oil in a small skillet. Fry the onion in the hot oil, stirring frequently to prevent the onion from burning until the color is evenly golden brown. Drain the oil on paper towels. Set aside, if you want to make much more at once, you can do it and then keep in a box to use for next time.
• Pickles Daikon and Carrot is great for this salad, so if you have time, please make those pickles ready, you can use them for many different kind of foods.
• Daikon (white radish) is an Asian turnip that looks like a large white carrot. This root is perfect for making broth for the natural sweetness it provides. Discard the root when the broth is ready.
• Vietnamese mint has a very different flavor from regular mint, the taste is much better too. It also has darker vein markings on the leaves.
• Rau ram and ngo gai are Vietnamese coriander leaves, you can find them at the Asian market very easy in Vietnamese grocery store.
• To prevent the herbs from darkening, chop them at the very last minute, toss them into the salad and serve immediately.
• Now you have everything you need, are you sure? Okay! Let's start!
• Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken breasts, 3 tablespoons salt, ginger, white onion, if you could add anymore vegetables which have unami flavor like carrot, leeks, turnips etc...that would be perfect (don't worry if you don't have) cook until the chickens are well done.
• Remove the whole chickens from the pot. Let them cool a bit until you can handle them without discomfort and then sliced into thin 5 cm lengths.
• To avoid chicken meat of the fishy taste, wash with warm water, salt and then boil the water before add chicken into the pot.
• Salad sauce: In a bowl, combine: Chili paste: 1 tablespoon (option). Horn pepper or red hot chilli scrushed (to have red color for the sauce). 4 tablespoons chunk rock sugar. 1 tablespoons rice wine vinegar. Lime juice: 4 tablespoons. Fish sauce: 6 tablespoons. 3 Garlic clove finely minced. Hot water: 2 cups. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
• This is not easy to make this sauce. Even with local people.
• Here i will tell you some ways to make a perfect one.
• 1) The best way to do is make a glass of lemonade with sweet taste, add minced garlic, red hot chilli scrushed mixed into the lemonade. Then slowly pour the fish sauce in the salad sauce also test the taste at the same time until it tasted sweet, bitterness, sour, salty.
• 2) You may need follow this second way if this is the first time you make the salad sauce ( 30gr sour juice ( lemon, vinegar), 30gr sugar, 30gr fish sauce, 100gr warm water) galic minced, red hot chilli scrushed.
• If you don't have vinegar, just add more lemon juice.
• It will be more simple for you at the next time, when you got used to it, but need to remember an important tip that always put galic minced, red hot chilli scrushed in the lemonade first, then pour fish sauce on later. So after you are done, galic, chilli will float on and have a beautiful look. If you put the galic minced, red hot chilli scrushed on first, then pour vinegar, lemonade into later? The garlic and chilli will sink to the bottom.
• Dosage depends on individual taste, try to adjust it appropriate as your own taste. The way you feel the best.
• Vegetable: Carrot and Daikon (white radish) grated (mixed with 1 / 2 teaspoon salt, squeeze by hand in 1 minute), then washed out the salt, squeezed them dry, set aside carrot and Daikon.
• In a large bowl, combine: Peanut oil or olive oil is ok: 6 tablespoons. Fried yellow onions (see tips), not too browned: 3 tablespoons. Red onion, thinly sliced lengthwise: 1 small. Lime: 4 needed to make 4 to 6 tablespoons of freshly squeezed lime juice. Seedless cucumber: 1/2. Carrots and Daikon ( squeezed dried). Daikon turnip, peeled and half of the daikon shredded: 1. Asia cabbage, finely shredded: 2 cups. Bell pepper: 3 ( mix colors), use half of each only ( Seedless). Bean sprouts: 2 cups. Purple cabbage ( finely shredded): 1 cup. 5 lime leaves ( Julienne). 3 tablespoons Vietnamese coriander - Rau Ram (chopped). Mix well.
• When you're ready to serve: Add all the chopped herbs and seeds in the list bellow into the mixed vegetable bow above:.
• Vietnamese mint leaves, chopped: 3 tablespoon.
• Celery leaves: 2 sprigs, thinly sliced celery.
• Ngò gai : 3 sprigs, chopped.
• Fresh coriander (cilantro) leaves, finely chopped: 1/2 cup.
• Thai basil, chopped: 3 tablespoons.
• Sesame seeds: 2 tablespoons.
• Chopped roasted peanuts: 1/2 cup.
• Pour salad sauce slowly into the mixed vegetable bow, not pour all the sauce, please, you have to check the salinity, light, sour, sweet, taste characteristics again and make sure everything are ok. Toss well, more salt (if needed) and Chilli( if you want).
• Dressing and topping:.In a larger plate, use hand or clamp, chopsticks, pour the salad into it and sprinkle the peanuts around. Set a few sprigs of celery leaves, fresh coriander (cilantro) leaves, on top.
• Is the salad setting on a white plate and you still want it to have great look? Just trim a horn chilli or a large tomato to shape it become a flower, plug it on top of the salad.
• If you don't have enough vegetable? Try to make chicken salad in a simple way, the previous artice that I wrote.
• Vietnamese Chicken Salad is a great salad and for me it takes 35 to 40 minutes to complete. You may feel it look quite difficult, but it's really simple. Be patience and don't give up.
• Eat with chopsticks and enjoy!

SUNNY SUMMER CHICKEN SALAD

Steps:

• Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
• Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
• Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
• Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
• Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.

SUMMER CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.