SESAME-SCALLION CHICKEN SALAD
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.
Provided by Christina Chaey
Categories Bon Appétit Lunch Dinner Salad Chicken Cucumber Green Onion/Scallion Sesame Lettuce Cilantro Soy Sauce Honey Poach Peanut Free Tree Nut Free Dairy Free Picnic
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
- Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
- Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
- Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
- Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
- Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN SALAD WITH FENNEL SPICE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
- Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
- Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
- In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
CHICKEN SALAD WITH SCALLIONS AND YOGHURT
Tasty and healthy alternative to the mayonaisse-based versions. Calls for poached breast halves; I used rotisserie chicken, which was just fine! Don't know where I got this recipe from; apologies to the creator. Time doesn't include poaching the chicken, since I didn't!
Provided by lecole54
Categories Lunch/Snacks
Time 10m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, stir together scelery and scallions, yoghurt and basil. Season with salt and pepper.
- Fold in chicken breast halves, cooled and shredded.
- Season with salt, pepper, and fresh lemon juice to taste.
- Serve over greens or in a sandwich or wrap.
Nutrition Facts : Calories 199.1, Fat 7.5, SaturatedFat 2.4, Cholesterol 48.9, Sodium 94.2, Carbohydrate 16, Fiber 1.9, Sugar 12.2, Protein 18.5
CHICKEN SALAD WITH FENNEL AND CHARRED DATES
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.
Provided by Ali Slagle
Categories lunch, quick, weeknight, poultry, salads and dressings, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
- In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
More about "chicken salad with fennel daikon and scallions food"
LEMON FENNEL CHICKEN SALAD RECIPE - CLEAN EATING MAG
From cleaneatingmag.com
Cuisine AmericanTotal Time 50 minsAuthor Jill Silverman HoughCalories 268 per serving
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD - BON …
From bonappetit.com
4.7/5 (8)Estimated Reading Time 2 minsServings 4
RECIPE FOR SALAD WITH CHICKEN AND DAIKON - EN.INDITICS.COM
From en.inditics.com
JELLYFISH, DAIKON AND CHICKEN BREASTY SALAD
From americanrecipes.eu
7 SALADS WITH CHICKEN FOR SIMPLE DINNERS | FOOD & WINE
From foodandwine.com
CRISPY-SKINNED CHICKEN WITH ZUCCHINI AND FENNEL SALAD
From splendidtable.org
RECIPE: LAGER ROASTED HERB CHICKEN SALAD - THE GROWLER
From bc.thegrowler.ca
CHICKEN SALAD WITH FENNEL SPICE - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE: JELLYFISH, DAIKON AND CHICKEN BREASTY SALAD
From mealsteps.com
GRILLED CHICKEN SALAD WITH FARRO, RADICCHIO AND FENNEL RECIPE
From cleaneatingmag.com
HEALTHY CHICKEN, FENNEL AND APPLE SALAD - FOOD & WINE
From foodandwine.com
NAMASU (DAIKON AND CARROT SALAD) - COOKS WITHOUT BORDERS
From cookswithoutborders.com
DAIKON RADISH RECIPE WITH CHICKEN IN YUZU SAUCE - FOOD NEWS
From foodnewsnews.com
BEST EVER CHICKEN SALAD RECIPE - ERREN'S KITCHEN
From errenskitchen.com
FENNEL SALAD RECIPE WITH CHICKPEAS - PLATINGS + PAIRINGS
From platingsandpairings.com
CHICKEN SALAD RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHICKEN SALAD WITH FENNEL AND BABY KALE - GIADZY
From giadzy.com
FENNEL, APPLE, AND CHICKEN SALAD WITH MINT AND BASIL - STEVEN AND …
From cbc.ca
DAIKON AND GRILLED CHICKEN CHOPPED SALAD - LOS ANGELES TIMES
From latimes.com
SESAME BRAISED CHICKEN WITH SCALLIONS DAIKON AND MUSHROOMS …
From wikifoodhub.com
DAIKON RECIPES - NYT COOKING
From cooking.nytimes.com
CHICKEN WITH FENNEL SALAD — MARK BITTMAN
From markbittman.com
CRISPY, BREADED CHICKEN WITH FENNEL SALAD – FOOD NETWORK KITCHEN
From foodnetwork.com
APPLE, CELERY ROOT AND FENNEL SALAD WITH HAZELNUTS
From rachaelrayshow.com
10 BEST CHICORY SALAD RECIPES - YUMMLY
From yummly.com
CHICKEN, FENNEL, AND GRAPE QUINOA SALAD - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
JELLYFISH, DAIKON AND CHICKEN BREASTY SALAD - BIGOVEN.COM
From bigoven.com
CREAMY FENNEL KALE CHICKEN SALAD - DR. MARK HYMAN
From drhyman.com
20 DAIKON RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
DAIKON RADISH WITH CHICKEN-KOREAN STYLE RECIPE - FOOD NEWS
From foodnewsnews.com
MEDITERRANEAN CHICKEN SALAD WITH FENNEL, RAISINS & PINE NUTS
From finecooking.com
CHICKEN, APPLE, AND FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
HUGE BATCH CHICKEN THIGHS WITH FENNEL AND SCALLIONS
From foodslibido.wordpress.com
CHICKEN BREAST SALAD WITH DAIKON - HANDY.RECIPES
From handy.recipes
CHICKEN SALAD WITH FENNEL SPICE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
FENNEL AND ORANGE SALAD WITH CHICKEN - SIMONE'S KITCHEN
From insimoneskitchen.com
FUCHSIA DUNLOP’S SPICY SICHUANESE CHICKEN SALAD
From cookswithoutborders.com
POACHED CHICKEN SANDWICH WITH FENNEL AND MINT
From venturists.net
CHICKEN MILANESE TOPPED WITH FENNEL SALAD RECIPE - FOOD REPUBLIC
From foodrepublic.com
RECIPE FOR CHICKEN, FENNEL & FRUIT QUINOA SALAD | ALMANAC.COM
From almanac.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love