Herbed Chicken Salad Food

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.

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

HERBED CHICKEN CAESAR SALAD PIZZA

Steps:

• Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
• Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
• Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
• Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
• Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
• Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 375 degrees F. Line a roasting pan with foil.
• Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
• Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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.

HERBED CHICKEN SALAD

Steps:

• Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
• Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You'll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) - if you'll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it's fine to leave it.
• Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
• Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it's cool enough, or two forks.
• Place the chicken in a bowl, add 1/3 of the Herbed Mayonnaise and the tomatoes, if using. Toss until the chicken is well coated with the mayo dressing. Add more mayo if the mixture seems too dry. Taste and add salt and pepper as needed.

HERBED CHICKEN SALAD

Steps:

• Combine spice mixture and rub over all of the chicken. Brown chicken in a skillet and finish in the oven at 350 till internal temperature reaches 165 degrees.
• Cool chicken and chop finely or run through grinder. Combine with rest of ingredients and adjust to taste.

HERBED CHICKEN, PEACH & FETA SALAD

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

HERBED CHICKEN SALAD STUFFED TOMATO

Steps:

• Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.

2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD

Steps:

• Herbed Chicken (served hot):.
• Mix margarine with spices.
• Coat chicken with herb mixture.
• Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
• For leftover chicken salad:.
• Mix all leftover ingredients together.
• Delicious served on a plate of lettuce- suppose you could put in a sandwich.
• Probably would be best served the next day to let flavors blend – mine didn't last that long.

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.

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.