Chicken Salad With Scallions And Yogurt Food

CLASSIC CHICKEN SALAD WITH FRESH HERBS

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.

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Steps:

• In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
• Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
• Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

GREEK YOGURT CHICKEN SALAD

Steps:

• Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
• Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

CHICKEN SALAD WITH YOGURT

Steps:

• In a large bowl mix the chicken, celery, craisins, green onion, and walnuts together.
• In a separate bowl mix the greek yogurt, Parmesan cheese, lemon juice, thyme, garlic powder, salt, and pepper together.
• Combine the ingredients of the two bowls together.
• Store covered in the refrigerator.

CHICKEN SALAD

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 SALAD WITH SCALLIONS AND YOGURT

Steps:

• In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.

BEST EVER CHICKEN SALAD

Steps:

• In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and blot to remove extra fat. Set aside to cool completely.
• Mix all the ingredients in a bowl, taste for seasoning and as needed according to taste. Mix well and refrigerate until serving.

CILANTRO CHICKEN SALAD

Steps:

• Combine cooked chicken, mayonnaise, scallions, lime juice, and cilantro.
• Season to taste with salt, pepper, garlic powder, cumin, and chile powder.
• Add a little chicken broth if chicken seams too dry, 1 tbsp at a time.

BUFFALO CHICKEN SALAD

Steps:

• Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
• In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
• Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.

CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

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.

PASTA SALAD WITH CURRY CHICKEN, FRUIT, AND YOGURT

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.
• While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.
• Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.

CHICKEN SALAD

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.

SESAME-SCALLION CHICKEN SALAD

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.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

Steps:

• Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
• Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
• Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
• Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.