MUSHROOM AND SHREDDED CHICKEN SALAD
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
Provided by bluemoon downunder
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
- Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
- Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
Nutrition Facts : Calories 246.4, Fat 19.6, SaturatedFat 4, Cholesterol 45.3, Sodium 299.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 14.9
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS
Steps:
- Make dressing:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
- Make salad:
- Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
- Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
- Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.
SOUTHWESTERN SHREDDED CHICKEN SALAD
Make and share this Southwestern Shredded Chicken Salad recipe from Food.com.
Provided by TXOLDHAM
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
- Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
- Bring the broth to a boil and reduce until it measures 1 cup. Cool.
- Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
- Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
- Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
- Serve with lime wedges.
Nutrition Facts : Calories 203.6, Fat 5.8, SaturatedFat 1, Cholesterol 28.7, Sodium 733.7, Carbohydrate 24.2, Fiber 6.1, Sugar 4.9, Protein 15.9
CHINESE SHREDDED CHICKEN SALAD
Make and share this Chinese Shredded Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken in a sauté pan and add water to cover.
- Place over med-high heat and bring to a simmer.
- Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
- Remove from heat and set aside to cool in the liquid.
- In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
- Whisk to mix well.
- Slowly whisk in the oils until incorporated.
- Taste and adjust seasonings.
- Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
- Immediately remove the pan.
- Drain the chicken; shred by tearing the meat into long, thin pieces.
- In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
- Pour over the dressing and mix well.
- Taste and adjust the seasonings.
- Garnish with the sesame seeds and the remaining 1 T cilantro.
- Cover and keep chilled until ready to serve.
Nutrition Facts : Calories 180.3, Fat 11.8, SaturatedFat 1.7, Cholesterol 37.8, Sodium 592.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 14.7
SHREDDED CHICKEN SALAD
Make and share this Shredded Chicken Salad recipe from Food.com.
Provided by Tea Jenny
Categories Chicken Breast
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the Dressing ingredients in a bowl and mix well. Set aside.
- Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.
- Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.
- Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves, green onion and Crispy Fried Shallots.
- *Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 250.3, Fat 11.8, SaturatedFat 3, Cholesterol 56.2, Sodium 1024.1, Carbohydrate 17.5, Fiber 2.7, Sugar 9.8, Protein 20.2
WARM CHICKEN SALAD WITH GARLIC MUSHROOMS
A mouthwatering, warm winter salad made from just a handful of simple ingredients
Provided by Tony Tobin
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
- Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
- Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
- To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.
Nutrition Facts : Calories 385 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.29 milligram of sodium
SHREDDED CHICKEN SALAD
A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.
Provided by Nicole Scammell
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g
ASIAN SHREDDED CHICKEN
Categories Salad Chicken Ginger Mushroom Kid-Friendly Quick & Easy Lunch Buffet Sesame Cilantro Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
- Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
- Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
- Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.
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