Spring Chicken Dinner Salad Food

SPRING CHICKEN NIçOISE

Steps:

• Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
• Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

SPRING CHICKEN DINNER SALAD

Steps:

• Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
• Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
• Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
• Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
• Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SPRING CHICKEN SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• In a pot of boiling water, cook asparagus until just tender-crisp, about 4 minutes, depending on the thickness of your asparagus.
• Remove asparagus from pot and submerge in ice water, drain, and allow to cool
• Toss together, (or arrange on a plate), greens, strawberries, peas, radicchio, and cooled asparagus
• Top with Lilydale® Oven Roasted Carved Chicken Breast

SPRING CHICKEN SALAD

Steps:

• In a large bowl, combine the yogurt, tarragon, olive oil, lemon zest, lemon juice, and salt. Whisk well to combine. Add the shredded chicken along with the chives and sliced snap peas. Mix together using a rubber spatula to coat all of the chicken and vegetables evenly.
• Allow the salad to sit for at least 15 minutes, or cover and refrigerate for up to 3 days. To serve, place a few leaves of lettuce on each plate and top with the chicken salad.

SPRING CHICKEN SALAD

Steps:

• To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
• To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
• Place a griddle pan over a medium heat. When hot, cook the thighs for 4-5 minutes on each side, or until cooked through and the juices run clear. Set aside.
• To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
• Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.

SPRING CHICKEN SALAD

Steps:

• Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
• Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
• Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

SPRING CHICKEN SALAD

Steps:

• Place onion into the bowl of a food processor fitted with the "S" blade; chop until very fine. Add remaining the ingredients except olive oil; process with the onion for 10 seconds.
• While the machine is running, add oil in a slow, steady stream. This will help emulsify (thicken) the dressing and prevent it from separating.
• Toss all the salad ingredients together in a large bowl; pour dressing over right before serving.