THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and 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 roughly chop the meat into about 1/2-inch pieces. 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.
CHINESE CHICKEN SALAD
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- 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 until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and 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 roughly chop the meat into about 1-inch pieces. 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.
CHICKEN WALDORF SALAD
Make and share this Chicken Waldorf Salad recipe from Food.com.
Provided by Merlot
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the mayonnaise, lemon juice, salt and pepper.
- Add the chicken, apples, grapes and celery.
- Toss to coat.
- Cover and chill.
- Sprinkle with walnuts just before serving.
Nutrition Facts : Calories 277.6, Fat 14.4, SaturatedFat 2.2, Cholesterol 52.5, Sodium 358.3, Carbohydrate 19.1, Fiber 3.7, Sugar 13.3, Protein 20.3
SPICY CHINESE CHICKEN SALAD II
Steps:
- Salad
- Cut the full chicken breast into bite size pieces and quick fry in olive oil. This will ensure that the chicken retains moisture. Refrigerate.
- Add to individual salad bowls or a large salad bowl: Chop 1 head of Napa cabbage should yield about 4 cups and put in bowl(s). Slice a medium size cucumber in half lengthwise, and half the halve (you should have 4 long pieces), now slice these about 1/2 inch thick. Add to bowl(s) OSCAR MAYER Oven Roasted Chicken Breast Cuts to bowl(s). Slice the green onions and add to bowl(s). Top each salad with the slivered almonds.
- Dressing
- Put olive oil, rice vinegar, soy sauce, sugar (or Splenda equivalent amount), peanut butter and hot sauce into a sealable shaker bottle to mix. Add to salad just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WALDORF SALAD II
Make and share this Waldorf Salad II recipe from Food.com.
Provided by news.mercuryin.es
Categories Vegetable
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients together and chill for 1 hour before serving
Nutrition Facts : Calories 1701.8, Fat 146.4, SaturatedFat 51, Cholesterol 204.1, Sodium 4266.5, Carbohydrate 45.6, Fiber 14.3, Sugar 21.1, Protein 68.4
CORONATION CHICKEN SALAD
Rustle up this healthy and filling coronation chicken salad for a packed lunch in just five minutes using our roast chicken cooked beforehand to save time
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.
Nutrition Facts : Calories 559 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
CHICKEN SALAD
Recipe originally called for 1 can (12 oz) white water-packed tuna, but I didnt have any at home. I am also not a fan of mandarin orgain. Can be served on whole wheat pita bread with alfalfa sprouts. But the receipe was SUPER YUMMY!!!!
Provided by Engelis
Categories Chicken
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayonnaise and honey.
- Stir in chicken, oranges, apple, pecans, celery, cranberries and salt.
Nutrition Facts : Calories 403, Fat 23.4, SaturatedFat 3.9, Cholesterol 60.4, Sodium 719.7, Carbohydrate 30.4, Fiber 3.8, Sugar 20, Protein 20.5
CHICKEN SALAD
This is super fast when using a store-bought rotisserie chicken. I buy one from our local market that uses only sea salt and pepper on it. I try to find a very light one, so that it won't be dry. The amount of mayonnaise needed varies, according to the size of the chicken. I like to serve it on a soft whole wheat bread or on soft egg bread, with the crusts removed and the sandwich cut into triangles. The herbs must be fresh, not dried. If you don't like cilantro, use fresh dill.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
- Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
- Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.
Nutrition Facts : Calories 264.2, Fat 18.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 251.4, Carbohydrate 14.2, Fiber 1.4, Sugar 6.9, Protein 11.2
CHICKEN SALAD II
I can't remember where I got this recipe, but it is honestly the best thing I've ever tasted...and it's good for you. I could live on this chicken salad. Try it, you'll love it!
Provided by crazycookinmama
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
- Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel and chop.
- In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.
Nutrition Facts : Calories 232.3, Fat 10.7, SaturatedFat 1.9, Cholesterol 143.8, Sodium 315.3, Carbohydrate 17.2, Fiber 1.5, Sugar 10, Protein 17.6
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