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.
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
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.
SUPERB CHICKEN SALAD
I had this at a friend's place and she doesn't remember where she got it from - but it is truly delicious. I have made it twice so far and each time my guests have inhaled it and raved about it. Serves 4-6. Cooking time does not include the time for allowing the chicken to cool.
Provided by MissMaggie
Categories Australian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Method.
- -1. Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10-12 minutes. Remove from heat.
- 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
- 3. Heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid.
- 4, Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve.
- Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
- If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.
Nutrition Facts : Calories 668.5, Fat 36.1, SaturatedFat 5.7, Cholesterol 116.4, Sodium 340.6, Carbohydrate 43.2, Fiber 7.8, Sugar 27.7, Protein 47.5
SUPER SIMPLE CHICKEN SALAD
I've always loved chicken salad and had been thinking of several different ways to make it. This is super simple and you could certainly add other things that you like in your chicken salad such as peppers or other vegetables. This tastes best on a hamburger bun.
Provided by AppleEnt
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a bowl and break up chunks. Add mayonnaise, celery and onion. Mix well. Serve on bread or desired way.
Nutrition Facts : Calories 445.6, Fat 30.2, SaturatedFat 5.9, Cholesterol 84.8, Sodium 684.8, Carbohydrate 8.4, Fiber 1.1, Sugar 3.6, Protein 33.2
SUPERB LITE CHICKEN SALAD
Make and share this Superb Lite Chicken Salad recipe from Food.com.
Provided by Chef Larz in Pennsb
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1. Trim and dice the chicken breasts. Cook until slightly browned. Cool completely and then chop until pieces are about the size of raisins or slightly smaller but do not shred. Place in mixing bowl.
- 2. Peel, core and dice the apple and add to chicken with the chopped onion.
- 3. Dice the celery and cut the grapes into quarters (or 6th's if larger grapes are used) and add to chicken.
- 4. In separate bowl combine last five ingredients and blend well. Stir into chicken mixture.
- 5. Refrigerate several hours to allow flavors to blend and enjoy.
Nutrition Facts : Calories 146.1, Fat 6.9, SaturatedFat 2.5, Cholesterol 41.4, Sodium 71.3, Carbohydrate 8.4, Fiber 0.6, Sugar 6.3, Protein 12.6
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