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.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
THE BEST BUTTER CHICKEN
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Stir in the cilantro. Serve with rice and naan alongside.
HOT CHICKEN SALAD
This is a recipe from a collection of Amish Recipes published by a restaurant in Northern Indiana called Das Dutchman Essenhaus. Even though there are quite a few hot chicken salad, I'm posting this one because it is a little different and I want to know the nutrition information. The recipe calls for real mayonnaise. Do not sub fat free or low fat mayo as it will change the taste of the recipe.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix chicken, celery, almonds, onions, cheese and salt.
- Add juice and mustard to mayonnaise and fold into chicken mixture.
- Put in a 8 x 8 casserole dish and sprinkle with potato chips.
- Bake at 375 degrees for 15-20 minutes.
HOT CHINESE CHICKEN SALAD
Make and share this Hot Chinese Chicken Salad recipe from Food.com.
Provided by cybernetmame
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
- Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
- Add soy sauce and monosodium glutamate until heated.
- Add lettuce and pimentos, toss lightly. Serve with rice.
HOT CHICKEN SALAD
a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers
Provided by Nutmeg74
Categories Chicken
Time 1h30m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Mix all together except for cheese and french-fried onions.
- Place in grased 9x13 pan.
- Sprinkle with french-fried onions and cheese.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 241.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 41.7, Sodium 740.6, Carbohydrate 5.6, Fiber 1.4, Sugar 2.6, Protein 7.2
ELEGANT CHICKEN AVOCADO
When I first came across this recipe, I didn't think I would like it, but I decided to give it a try. Boy, am I glad I did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.
Provided by Susie in Texas
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Using a large heavy skillet, heat the oil over medium heat.
- Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
- Stir and cook the spices in the oil for 2 minutes.
- Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
- Remove chicken from pan.
- Pour off any excess oil from the skillet.
- Add wine to the skillet and deglaze for about 1 minute.
- Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
- Reduce heat to low.
- Cover and simmer for 30 minutes or until chicken pieces are tender.
- Remove chicken from skillet; keep warm.
- Add half and half to skillet, stirring until incorporated, over low heat.
- Place rice on platter and distribute chicken pieces on top of rice.
- Place avocado slices on top then pour sauce mixture over all.
- Sprinkle top with slivered almonds.
Nutrition Facts : Calories 429.3, Fat 15.9, SaturatedFat 3, Cholesterol 73.4, Sodium 373.4, Carbohydrate 34.9, Fiber 4.4, Sugar 2.1, Protein 32.6
CHICKEN WITH AVOCADO
Just a good recipe I have and like to use, especially since avocados are fabulous here in southern California. Pretty easy to cook too. It's good served over a bed of rice too.
Provided by Kevin Young
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
- Beat the egg along with the water and place in a shallow dish.
- Put the cornmeal in a shallow dish.
- Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
- Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
- Remove the chicken from the skillet and place in a shallow baking dish.
- Cut the avocado in half (removing the pit of course), and then cut into quarters.
- Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
- Bake for about 15 minutes or until the cheese is well melted.
- Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.
Nutrition Facts : Calories 789.6, Fat 51.4, SaturatedFat 18.1, Cholesterol 197.7, Sodium 430.5, Carbohydrate 33.3, Fiber 6, Sugar 1.5, Protein 49.5
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