BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 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.
BONFIRE CHICKEN SALAD
This is my interpretation of one of my favorite Bob Evans salads. A chicken topped salad with a southwest kick! This version is quick, easy, and pleases adults and children alike. It's a dead ringer for the real thing! Chances are you have most of the ingredients on hand already, so give this baby a try! You won't be disappointed!
Provided by Chef Starbuck WV
Categories One Dish Meal
Time 20m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss first four ingredients, salad through green onion, in a large salad bowl.
- Place frozen or drained canned corn into a microwave safe dish and add salt and pepper. Microwave on high 1 minute or until heated through.
- Mix 1/2 cup barbecue sauce with honey (and a shot or two of Tabasco if desired).
- Place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
- Top salad with the corn and hot chicken strips.
- Mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.
Nutrition Facts : Calories 458.5, Fat 29.5, SaturatedFat 8.6, Cholesterol 94.2, Sodium 1139.1, Carbohydrate 18.7, Fiber 1.5, Sugar 8.2, Protein 28.8
WILDFIRE CHOPPED SALAD RECIPE - (4/5)
Provided by GwennW
Number Of Ingredients 23
Steps:
- Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags). In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates. DRESSING: Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro; then taste and adjust seasonings if needed. Shake before serving.
WILDFIRE CHICKEN SALAD
Make and share this Wildfire Chicken Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
- On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.
Nutrition Facts : Calories 843.6, Fat 46, SaturatedFat 13.2, Cholesterol 57.5, Sodium 1977.7, Carbohydrate 92.9, Fiber 14.6, Sugar 40.6, Protein 22.2
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- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
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