SHREDDED CHICKEN SALAD
With a few extra ingredients, this simple salad goes from light to hearty, but still healthy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.
- Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.
- Toss with peanut vinaigrette and peanuts.
Nutrition Facts : Calories 337 g, Fat 19 g, Protein 32 g
SHREDDED CHICKEN SALAD
Try making this tasty chicken salad with bulgur wheat and courgette during the week for an easy midweek meal. It's ideal for serving a small crowd.
Provided by Elena Silcock
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
- Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
- When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
SHREDDED CHICKEN SALAD
This special salad is packed with hearty chicken, fresh produce and fantastic flavor. Best of all, it's good for you. So you can enjoy every flavorful bite.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently.
Nutrition Facts :
WARM SHREDDED CHICKEN SALAD
Steps:
- Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
- Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
- To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.
SHREDDED CHICKEN SALAD
A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.
Provided by Nicole Scammell
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g
SOUTHWESTERN SHREDDED CHICKEN SALAD
Shredded chicken salad with a kick! Great for salads or wraps.
Provided by CJ
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
- Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
- Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.
Nutrition Facts : Calories 793.2 calories, Carbohydrate 62.9 g, Cholesterol 70.4 mg, Fat 48.3 g, Fiber 19.3 g, Protein 35.2 g, SaturatedFat 9 g, Sodium 1287.9 mg, Sugar 10.4 g
SHREDDED CHICKEN SALAD
Make and share this Shredded Chicken Salad recipe from Food.com.
Provided by Tea Jenny
Categories Chicken Breast
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the Dressing ingredients in a bowl and mix well. Set aside.
- Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.
- Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.
- Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves, green onion and Crispy Fried Shallots.
- *Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 250.3, Fat 11.8, SaturatedFat 3, Cholesterol 56.2, Sodium 1024.1, Carbohydrate 17.5, Fiber 2.7, Sugar 9.8, Protein 20.2
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5/5 (1)Total Time 45 minsCategory EntreeCalories 608 per serving
- Pre-heat the oven to 400°F. Unwrap your chicken and pat it dry. Toss in a large bowl with all of the seasonings, then coat with olive oil.
- Place on a sheet pan and roast for 20 minutes or until fully cooked. (You can double the chicken recipe to make leftovers easily).
- While the chicken cooks, measure out the salad ingredients and combine in a bowl, but do not mix.
- When the chicken is done cooking, transfer it to a large bowl or the bowl of your stand mixer. Use the paddle attachment of your stand mixer or a hand mixer and shred the chicken. Trust me, just let her rip: the chicken will shred perfectly and quickly.
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