Rotisserie Chicken Salad With Charred Scallion Dressing Recipes

Steps:

• Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
• Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
• Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
• Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

Steps:

• Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
• To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
• To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

Steps:

• Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
• Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
• Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.

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:

• Vinaigrette:.
• Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
• In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
• Dressing until evenly coated.
• Refrigerate at least 30 minutes.

Steps:

• Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
• Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
• Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.