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.
FRICKIN' GOOD CHICKEN (SALAD)
This recipe was created by a co-worker of mine and I have shared it so many times that it seemed only right to post it here. It is the perfect meal for a hot summer day when you don't feel like cooking. This is much more glamorous than your traditional chicken salad.
Provided by Kaanga
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a bowl and mix thoroughly.
- Let chill for 1 hour prior to serving.
- Sever over fancy greens or pre-packaged salad mix of your choice.
- Cooks note:.
- To save time or to prevent having to cook the chicken I have used the pre-cooked Perdue chicken strips.
- The chicken salad is served best with warm, fresh bread.
Nutrition Facts : Calories 515.3, Fat 34.2, SaturatedFat 7.5, Cholesterol 98.3, Sodium 504.1, Carbohydrate 31.1, Fiber 1.5, Sugar 19.2, Protein 22.4
AMAZINGLY GOOD CHICKEN SALAD
This is a great chicken salad recipe given to me years ago by a friend. I serve it on homemade finger rolls, the dough is made in the breadmaker (crescent roll recipe). This makes quite a large amount, enough for 48 finger rolls. I always get requests for this recipe.
Provided by June Bailey
Categories Lunch/Snacks
Time 1h
Yield 48 finger rolls, 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken breasts until tender (about 45 minutes).
- Cool and remove chicken from bones and chop fine.
- Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
- Better if made the day before serving so flavors can meld.
- Refrigerate immediately.
- May need to add extra mayonnaise the next day and a little extra seasoning if desired.
Nutrition Facts : Calories 125.3, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Carbohydrate 0.2, Sugar 0.1, Protein 15.1
CHICKEN SHAWARMA SALAD
Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting - perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Lunch
Time 40m
Number Of Ingredients 23
Steps:
- Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
- To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
- Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
- Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you're also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
GOOD FRICKIN' PAPRIKA CHICKEN
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g
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