Spring Chicken Salad Food

SPRING CHICKEN SALAD

Steps:

• Combine all ingredients except lettuce.
• Spoon onto lettuce leaves to 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:

• 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.

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES

Steps:

• Viniagrette: Whisk together all ingredients and set aside.
• Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
• Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
• Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
• Line plates with bibb lettuce and place chicken salad on top

SPRING CHICKEN AND PEA SALAD

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

SPRING ASPARAGUS CHICKEN SALAD

Steps:

• Drain pineapple and reserve 1 tbls of the juice for later.
• Mix chicken, walnuts, almonds and pineapple in medium bowl.
• Mix reserved pineapple juice and mayonaisse until smooth.
• Toss mayonaisse mixture with chicken mixture.
• Fold in asparagus.
• Cover and refrigerate about 2 hours or until chilled.
• Serve on lettuce leaves.

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.

CHINESE SPRING SALAD

Steps:

• In small bowl, whisk together ginger, orange peel, orange juice, ketchup, soy sauce and chile sauce.
• Slowly whisk in canola oil and sesame oil.
• In large bowl, toss lettuce with half of the dressing; arrange on platter.
• Sprinkle with chicken, peas, carrots, red bell pepper and onion; drizzle with remaining dressing.