CILANTRO CHICKEN SALAD
This easy chicken salad recipe is made with scallions, cilantro with a hint of lime. It's a tasty twist on traditional chicken salad with some Latin flavor!
Provided by Gina
Categories Lunch
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /2, Calories 160.5 kcal, Carbohydrate 3 g, Protein 23 g, Fat 6 g, Fiber 0.5 g, SaturatedFat 0.5 g, Cholesterol 61.5 mg, Sodium 151.5 mg, Sugar 1 g
ALMOND CHICKEN SALAD
This is a great summer salad that can be prepared ahead of time so you can enjoy the day.
Provided by LINDA W.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
- In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g
LETTUCE CUPS WITH CILANTRO-ALMOND CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.
- Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.
- Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.
CILANTRO CHICKEN SALAD
Make and share this Cilantro Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine chopped cooked chicken, onion, celery, almonds and cilantro.
- In a seperate small bowl, whisk together mayo, sugar, soy sauce, pepper, and if needed, salt.
- Pour dressing over salad mixture and toss well to evenly mix.
- Chill before serving.
Nutrition Facts : Calories 209.5, Fat 11.3, SaturatedFat 2.1, Cholesterol 56.3, Sodium 256.7, Carbohydrate 7.8, Fiber 1, Sugar 3.2, Protein 18.8
CILANTRO CHICKEN SALAD
Here's a perfect summer recipe from Linda Schwab-Edmundson, Shokan, New York. A distinctive dressing of cilantro, cumin and lime is refreshing over crisp lettuce and tender chicken. Toss in cherry tomatoes, if you'd like, for color.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the oil, lime juice, cilantro, cumin, salt and red pepper flakes. , In a large bowl, combine the lettuce, chicken and tomatoes if desired. Pour over salad; toss to coat.
Nutrition Facts : Calories 467 calories, Fat 41g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 361mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
Steps:
- Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
- Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
- Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
CORONATION CHICKEN SALAD WITH MANGOES AND ALMONDS
This sweet-tangy curried chicken salad, tossed with mango and crunchy toasted almonds, was invented to honor the crowning of Queen Elizabeth II in 1953, and served at her coronation luncheon. While chef Tom Aikens follows the original recipe closely, he brightens the dressing with minced hot chiles and chunks of sweet mango. A tad labor-intensive but I think it is worth the effort - have seen the other Coronation Salads and none is like this take on it. F&W Magazine. From Comfort Food: English Style, The Best Chicken Salad Recipes Published January 2009 Forgot to include 60 minutes chilling time. :)
Provided by Manami
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- In a small skillet, melt the butter.
- Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
- Stir in the curry powder and cook over high heat until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the wine and boil until reduced to 3 tablespoons.
- Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
- Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
- Whisk the mayonnaise and crème fraîche into the curry dressing.
- Fold in the mango, scallions, lemon juice and cilantro.
- Season with salt, pepper and Tabasco.
- In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
- In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
- In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
- Add the shredded lettuce and toss well.
- Transfer to a platter.
- Arrange the leg meat over the lettuce and top with the sliced breast meat.
- Spoon the remaining curry dressing over the salad.
- Garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice white wine.
Nutrition Facts : Calories 1078.3, Fat 80, SaturatedFat 22.9, Cholesterol 280.1, Sodium 520.2, Carbohydrate 25.4, Fiber 2.2, Sugar 12.5, Protein 60.5
ALMOND CHICKEN SALAD
Make and share this Almond Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together yogurt, mustard, honey, orange zest, and cilantro.
- In a large bowl, toss together almonds, chicken, apricots and celery.
- Pour yogurt dressing over salad and toss to coat.
- Serve on lettuce or in pitas.
Nutrition Facts : Calories 147.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 26.9, Sodium 101.3, Carbohydrate 13.3, Fiber 1.9, Sugar 10.9, Protein 12.4
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