Chicken Salad With Peas And Fresh Herb Vinaigrette Food

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

CHICKEN SALAD WITH FRESH HERBS

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.

BALSAMIC VINAIGRETTE CHICKEN SALAD

Steps:

• Mix all ingredients together, chill.
• Enjoy on crescent sandwiches or your favorite type of bread.

CHICKEN SALAD WITH PEAS AND FRESH HERB VINAIGRETTE

Steps:

• Combine the first 9 ingredients in the container of a food processor; process until smooth.
• Combine parsley mixture, chicken, celery, and peas in a large bowl; toss well to coat/mix.
• Sprinkle with almonds; adjust seasoning to taste with salt/pepper.