Herbed Chicken Chutney Salad On Lettuce Leaves Food

HERBED CHICKEN-CHUTNEY SALAD ON LETTUCE LEAVES

Steps:

• Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
• Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

HERBED CHICKEN SALAD WITH GRAPES AND TOSSED WALNUTS

Steps:

• Mix all ingredients together and season with salt and pepper to taste. Chill. Serve as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field greens.
• VARIATIONS:.
• You can substitute almonds or pecans for the walnuts as well as mix in any of your favorite herbs for a flavor that suits you. If you don't have fresh herbs available, dry ones will work too.

SAUTEED HERBED CHICKEN SALAD

Steps:

• Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside.
• Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
• Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
• Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.

CHICKEN IN LETTUCE LEAVES

Steps:

• In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
• In another bowl combine next 5 ingredients (chilies - ginger).
• In a small bowl or cup combine green onions and garlic.
• In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
• Blend remaining cornstarch (1 tablespoon) and water in a small cup.
• Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
• Return chicken to wok and cook stirring constantly 30 seconds.
• Add sherry mixture and sesame oil.
• Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
• Transfer mixture to a heated bowl.
• Spoon mixture into lettuce leaves, and fold over to enclose mixture.
• Serve hot.

HERBED-CHICKEN SALAD

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.

CHICKEN SALAD WITH HERBS (SANDWICHES)

Steps:

• In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
• Add chopped chicken. Add salt and black pepper to taste. Mix well.
• If placing in a sandwich, multi-grain wheat bread is good.