Chicken Breasts With Salad Topping Food

POACHED CHICKEN FOR SALADS

Steps:

• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD

Steps:

• Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
• Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
• Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
• Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
• Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.

BALSAMIC CHICKEN BREAST SALAD

Steps:

• In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
• Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
• Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
• Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
• Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.

CHICKEN SALAD SPREAD

Steps:

• Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.

CHICKEN STRIP SALAD

Steps:

• Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.

CHICKEN BREASTS WITH SALAD TOPPING

Steps:

• Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
• Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
• Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
• Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
• When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.

SAUTEED CHICKEN BREASTS FOR SALADS

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat until shimmering.
• Cook chicken until golden brown and cooked through, about 6 minutes per side.
• Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
• Can be held in refrigerator up to 2 days.

SALSA TOPPED CHICKEN BREASTS

Steps:

• Cover and chill Salsa 2 hours.
• Sprinkle chili powder, cumin, salt, and pepper over chicken.
• Melt butter in skillet and cook chicken 5-7 minutes on each side.
• Stir cilantro into salsa and serve over chicken.

BONELESS CHICKEN BREASTS WITH STUFFING MIX

Steps:

• Mix cream of chicken soup with water.
• Pour into 13x9x2 baking dish.
• Lay chicken breasts on top.
• Add a slice of Swiss cheese on each chicken breast.
• Pour the dry stuffing mix over the top, covering it completely.
• Bake covered at 350F for 1-1/2 hours.