CLASSIC CHICKEN SALAD WITH FRESH HERBS
This is your classic, flavorful chicken salad, but lightened up. Classic Chicken Salad with Herbs has the simplicity of a classic mayo-based chicken salad, but the addition of fresh herbs kicks it up a notch in the flavor department. Serve this delicious chicken salad on a bed of greens, in your favorite wrap, with crackers and fresh veggies, or as a classic sandwich for the ultimate lunch.
Provided by Stephanie
Categories lunch Main Course
Number Of Ingredients 16
Steps:
- Add the raw chicken breast to the bottom of a large pot.
- Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
- Cover the chicken with cold water.
- Place the lid on the pot, and bring the water to a boil.
- Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
- Remove the chicken to a cutting board to cool.
- Chop or shred the chicken.
- Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
- Chop the onion, celery, scallions, and parsley.
- Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.
- Fold in the cooked chicken and the diced onion, celery, scallions and parsley.
- Taste for seasoning.
Nutrition Facts : ServingSize 1 cup, heaping, Calories 331 kcal, Carbohydrate 6 g, Protein 51 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 149 mg, Sodium 912 mg, Fiber 1 g, Sugar 2 g
CHICKEN SALAD WITH HERBS (SANDWICHES)
Quick Lunch! Place on lettuce leaf or in a sandwich. This flavorful salad is good anytime. If in a sandwich, grill bread to a golden brown and add lettuce leaf. A quick meal and add chips! A wonderful addition in making a sandwich with this chicken salad is to spread recipe #277820 on one side of the bread.
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
- Add chopped chicken. Add salt and black pepper to taste. Mix well.
- If placing in a sandwich, multi-grain wheat bread is good.
Nutrition Facts : Calories 257.7, Fat 10, SaturatedFat 2.3, Cholesterol 87.5, Sodium 309.8, Carbohydrate 10.4, Fiber 1.6, Sugar 5.8, Protein 30.1
GARLIC AND HERBS CHICKEN SALAD
A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!
Provided by K-Jon Chef
Categories Lunch/Snacks
Time 2h30m
Yield 10 10 sandwiches, 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!
Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4
GRILLED CHICKEN SALAD WITH LAVENDER & FRESH HERB MARINADE
Lavender may seems like an odd salad ingredient, but it's delightful scent has a natural affinity with sweet garlic, orange and other wild herbs. A serving of polenta makes this salad both filling and delicious. From the Cook's Encyclopedia of chicken - a cookbook shelf must have!
Provided by - Carla -
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, strip the lavender flowers from the stems and combine with the orange rind, garlic, honey and salt; add the olive oil and herbs.
- Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
- To cook the polenta - in a heavy saucepan, bring the chicken stock to a boil; add the polenta in a steady stream, stirring all the time until thick; this will take 2 to 3 minutes.
- Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
- Heat the broiler to medium. (If using a barbecue, let the embers settle to a steady glow) Grill the chicken about 15 minutes, turning once.
- Cut the polenta into 1 inch cubes with a wet knife.
- Heat the butter in a large frying pan and fry the polenta until golden brown.
- Wash the salad leaves and spin dry, divide among 4 large plates.
- Slice each chicken breast and lay over the salad. Place the polenta among the salad, garnish with sprigs of lavender and tomatoes, season to taste and serve.
Nutrition Facts : Calories 539.1, Fat 24.2, SaturatedFat 9.6, Cholesterol 105.7, Sodium 595.9, Carbohydrate 42.5, Fiber 6.2, Sugar 8.8, Protein 40
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
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