Springtime Chicken Salad Recipes

Steps:

• Viniagrette: Whisk together all ingredients and set aside.
• Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
• Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
• Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
• Line plates with bibb lettuce and place chicken salad on top

Steps:

• Heat dressing in skillet. Cook chicken breasts until juices run clear, allow to cool, and then chop finely.
• Mix mayo and mustard in large bowl. Stir in chicken. Gently fold in vegetables
• Serve on your favorite bread or on top of spring greens.

Steps:

• Combine all ingredients except lettuce.
• Spoon onto lettuce leaves to serve.

Steps:

• Toss the lettuce with the cooked chicken, tomatoes and asparagus in a large bowl.
• Add dressing and mix lightly.
• Sprinkle with croutons and paremsan cheese.

Steps:

• In a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes.
• For dressing.
• In a screw top jar combine the orange juice, vinegar, sesame oil and pepper.
• Cover and shake well.
• Pour dressing over greens mixture, toss gently to coat.
• Divide among 6 salad plates/bowls, sprinkle with sesame seeds.

Steps:

• Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
• Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
• Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
• Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
• Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.