Shredded Chicken Salad Food

SHREDDED CHICKEN SALAD

Steps:

• In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.
• Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.
• Toss with peanut vinaigrette and peanuts.

SHREDDED CHICKEN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
• Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
• When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.

SHREDDED CHICKEN SALAD (PALEO, WHOLE30, KETO)

Steps:

• Pre-heat the oven to 400°F. Unwrap your chicken and pat it dry. Toss in a large bowl with all of the seasonings, then coat with olive oil.
• Place on a sheet pan and roast for 20 minutes or until fully cooked. (You can double the chicken recipe to make leftovers easily).
• While the chicken cooks, measure out the salad ingredients and combine in a bowl, but do not mix.
• When the chicken is done cooking, transfer it to a large bowl or the bowl of your stand mixer. Use the paddle attachment of your stand mixer or a hand mixer and shred the chicken. Trust me, just let her rip: the chicken will shred perfectly and quickly.
• Add the shredded chicken to the bowl with the salad ingredients and mix well. Store in the fridge for up to 5 days. Best served chilled with paleo crackers (I like Simple Mills Rosemary Crackers or Mary's Gone Crackers from Thrive Market)

SHREDDED CHICKEN SALAD

Steps:

• In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently.

SOUTHWESTERN SHREDDED CHICKEN SALAD

Steps:

• Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
• Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
• Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

WARM SHREDDED CHICKEN SALAD

Steps:

• Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
• Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
• To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

SHREDDED CHICKEN SALAD

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.

CHINESE SHREDDED CHICKEN SALAD

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.

SHREDDED CHICKEN SALAD WITH CABBAGE, BELL PEPPER AND CILANTRO

Steps:

• For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
• For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
• Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
• Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

FAVORITE CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first eight ingredients. Spread over two toast slices; top with lettuce and remaining toast.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!