THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce 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 1/2-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.
HEAVENLY CHICKEN
This chicken goes by a lot of names, but we chose Heavenly Chicken because it's just so perfect! Super moist and tender thanks to the sour cream, and loaded with rich, buttery flavor thanks to the butter drizzle and crispy Ritz crackers.
Provided by Karly Campbell
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray.
- Pound the chicken breasts to an even thickness.
- Add the sour cream, garlic powder, onion powder, and paprika to a shallow dish and stir well to combine.
- Add the Ritz crackers to a second shallow dish.
- Dredge each piece of chicken first in the sour cream and then the cracker crumbs, pressing the crumbs into the chicken to coat.
- Place chicken in prepared baking dish and drizzle with the melted butter.
- Bake for 30 minutes or until chicken reaches 165 degrees.
- Let chicken rest for 3-4 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 chicken breast, Calories 491 kcal, Carbohydrate 15 g, Protein 51 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 182 mg, Sodium 514 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
CLASSIC CHICKEN SALAD
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEAVENLY CHICKEN
I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.
Provided by kimberlynewport
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
- Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
- Arrange the breast halves in a greased 13 x 9-inch baking dish.
- Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
- Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
Nutrition Facts : Calories 416.3, Fat 17.9, SaturatedFat 8.3, Cholesterol 109.8, Sodium 395.5, Carbohydrate 22.1, Fiber 2.8, Sugar 0.9, Protein 41.2
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
JENNIE'S HEAVENLY SLOW COOKER CHICKEN
This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.
Provided by Jennie Hood Flynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g
HEAVENLY SALAD
This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own children's favorites as well. This recipe gives me special memories of all the wonderful food my mother cooked when I was a child as well as today when we visit her home. I normally add extra sugar and red food coloring to make the dessert light pink. You can add sugar as you desire for a sweeter taste if you prefer.
Provided by vosswood
Categories Fruit
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix together egg yolks, sugar and vinegar.
- Cook in a double boiler until thick.
- Let mixture cool.
- Add other ingredients to mixture when cooled. Mix together and chill overnight.
- Add extra sugar and red food coloring to add a light color if desired.
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BEST CHICKEN SALAD RECIPE - MY HEAVENLY RECIPES
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3.8/5 (156)Total Time 20 minsCategory Dinner, Lunch, Side DishCalories 139 per serving
- In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
- Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
- Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
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