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.
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
SWEET PICKLE CHICKEN SALAD
This is a quick and simple recipe for chicken salad. Excellent on freshly baked bread with lettuce, tomato, shredded carrots and of course pickles. Enjoy!
Provided by - Carla -
Categories Spreads
Time 5m
Yield 1 Cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place pickle juice and onion in blender or food processor.
- Process until finely chopped.
- Add chicken and process 3 fast pulses.
- Add remaining ingredients and process 2 fast pulses.
ROTISSERIE CHICKEN SALAD
This salad is great for parties or family gatherings, and prep is fast. This recipe is easily doubled. Don't worry about leftovers - there are never any left! Serve fresh or chilled on bread or crackers of choice.
Provided by Idess
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.
Nutrition Facts : Calories 594.9 calories, Carbohydrate 6.7 g, Cholesterol 324 mg, Fat 25.3 g, Fiber 0.3 g, Protein 80.4 g, SaturatedFat 5.5 g, Sodium 444.4 mg, Sugar 4.9 g
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