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.
PARTY CHICKEN SALAD
A chicken salad with lots of fruit, nuts and a little curry powder. Delicious for any party - great for baby/wedding showers or just for a special lunch. Really good served on croissants.
Provided by Jan Morgan
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 10
Steps:
- Mix mayonnaise, sour cream, and curry powder in a bowl until smooth.
- Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 10.4 g, Cholesterol 55.4 mg, Fat 28.1 g, Fiber 1.4 g, Protein 16.7 g, SaturatedFat 5.7 g, Sodium 176.1 mg, Sugar 7.7 g
CLASSIC CHICKEN SALAD
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place all ingredients in a bowl; stir to combine.
- For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
- To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.
Nutrition Facts : Calories 293 g, Fat 16 g, Protein 33 g
WEDDING SHOWER CHICKEN SALAD
My friend's mom made this for a wedding shower for ME! Still blissfully married after 23 years, I thought I would share this recipe. We love it still, on a warm afternoon with iced tea and sometimes on a hot evening with a toasty Chardonnay.
Provided by Chef PotPie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise with curry powder and check for taste. Gently mix with all but the nuts. Allow to combine. Sprinkle with nuts and serve on lettuce leaves.
Nutrition Facts : Calories 858.8, Fat 59.6, SaturatedFat 9.6, Cholesterol 148.2, Sodium 1440.5, Carbohydrate 35.1, Fiber 3.3, Sugar 9.9, Protein 48.6
WEDDING CHICKEN
Delicious, impressive, and EASY! A friend of mine from work shared this recipe...The first time I made it for someone, they remarked, "This tastes like something you would eat at a wedding!" I often serve it with rice or french bread to soak up the delicious sauce.
Provided by Kellyonthetundra
Categories Chicken Breast
Time 45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together sour cream and soup; set aside.
- Wrap each chicken breast with 2 slices of bacon.
- Place in a casserole dish.
- Pour sour cream/soup mixture over chicken breasts.
- Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.
WEDDING CHICKEN SALAD RECIPE
Provided by MammaB
Number Of Ingredients 12
Steps:
- Boil chicken. Cool and shred into fine small pieces. Mix sauce together and wire wisk to get the lumps out. Pour over the chicken. Stir well. Add grapes and cashews before serving.
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- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.
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