Chickenraisinsalad Recipes

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
• Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

Steps:

• Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
• Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).

Steps:

• Drain chicken place in mixing bowl, separate with fork.
• Chop onions and celery add to mixing bowl along with mayo, craisens and honey.
• Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl.
• Season with salt and pepper mix again.

Steps:

• In medium bowl, combine all ingredients except bread and lettuce, mix well.
• Top each with lettuce leaf.
• Cover with remaining bread slices.

Steps:

• Char green pepper in broiler, turning frequently, then place in paper bag & let stand 10 minutes.
• Hold pepper under running water & rub off the skin, before cutting the flesh of the pepper into 1" squares. Discard seeds & stem.
• In a salad bowl, combine green pepper, scallions, tomatoes & raisins, then mix in the chicken.
• Mound chicken mixture in center of bowl & sprinkle with olives.
• For the dressing, combine the last 5 ingredients & pour over the chicken salad.
• Serve at room temperature or chill before serving.

Steps:

• Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Steps:

• - cut apple into 1/2" cubes.
• - cut chicken into 1" cubes.
• - mix apples, raisins, and chicken together.
• - In a separate bowl whisk together Raspberry vinaigrette and mayonnaise until smooth.
• - pour over the chicken mixture and toss to coat everything.