CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
CHICKEN SALAD WITH HERBS AND ALEPPO PEPPER
Steps:
- Using a large knife, chop 4 garlic cloves; sprinkle with 2 teaspoons kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 tablespoons vinegar, 2 tablespoons oil, and 2 tablespoons oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours. Place a rack in middle of oven and preheat to 400°. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165° when inserted in the thickest part of thigh, 30-40 minutes. Let stand until cool enough to handle. Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with za'atar, and season with salt. Bake until browned and crisp, 5-8 minutes. Let cool; break into bite-size pieces. Pull chicken meat from bones and cut into bite-size pieces; discard skin and bones. Place meat in a large bowl. Scrape in any juices from baking sheet and toss to combine. Combine parsley, lemon juice, and remaining 2 garlic cloves, 1 tablespoon vinegar, and 1 tablespoon oregano in a small bowl. Gradually whisk in remaining 1/2 cup oil; season with salt and pepper. Let vinaigrette stand 30 minutes; discard garlic. Add pita chips, lettuce, mint, and cilantro to bowl with chicken; drizzle salad with vinaigrette and toss to coat. DO AHEAD: Pita chips and dressing can be made 2 days ahead. Chicken can be roasted and cut into pieces 1 day ahead. Cover and chill chicken and dressing separately. Store pita chips airtight at room temperature.
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
HERBED-CHICKEN SALAD
Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
- Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER
This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.
Provided by BakinBaby
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
- Combine yogurt,olive oil, red wine vinegar,tomato paste, 2 teaspoons kosher salt and 1 teaspoons black pepper in a bowl, stir in Aleppo paste, then sitr in garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs with during grill time, then stir in chicken; cover and chill at least 15-30 minutes.
- Remove chicken from marinade, discard marinade.
- Place chicken on skewers and grill,baste with reserved marinade, grill until golden brown and cooked through, Turn skewers occasionally 10-12 minute total.
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BUTTERFLIED CHICKEN WITH ALEPPO AND ZA'ATAR - ALTON BROWN
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- Early on the day you want to serve, place the chicken on cutting board breast-side down. Use kitchen shears to cut down the ribs on one side of the backbone and then the other and remove. Open the bird like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it (I like a thin paring knife for this), then work two fingers under the bone and lever it out. Flip chicken breast-side up and flatten it, pulling the legs toward you, so that the bird looks like a big, meaty butterfly. Now wash those chicken-y hands!
- Place the chicken on an oven-safe wire rack set inside a half sheet pan. Rub the chicken on both sides with 2 tablespoons of the salt. Flip skin-side up, then refrigerate, uncovered, for 8 to 12 hours.
- About 2 hours before you’re ready to serve, place a rack in the top of the oven and place the pizza stone(s) on it (see note). Place another rack 6 inches below the top rack, then crank the oven to 500°F. Give the oven and stone(s) at least an hour to come up to temperature. Your patience will be rewarded.
- While the oven is heating, remove the chicken from the refrigerator and let sit on to counter at room temperature.
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