2 In 1 Herbed Chicken Leftover Chicken Salad Recipes
HONEY-SESAME LEFTOVER ROTISSERIE CHICKEN SALAD
Probably like you, I'm always trying to create new recipe ideas using leftover rotisserie chicken. This one brings leftover lemon pepper rotisserie chicken, that you would buy from your local grocery store, to a whole new level. This slightly sweet and crunchy salad can be served on a bed of romaine lettuce with sliced ripe avocado or on toasted mini sandwich slices (your choice of flavor) as a unique luncheon main course or appetizer for special guests.
Provided by Patricia Wensley
Categories Salad
Time 25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 15.4 g, Cholesterol 66.4 mg, Fat 43.6 g, Fiber 1.5 g, Protein 22 g, SaturatedFat 6.8 g, Sodium 622.2 mg, Sugar 11.9 g
2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD
This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Herbed Chicken (served hot):.
- Mix margarine with spices.
- Coat chicken with herb mixture.
- Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
- For leftover chicken salad:.
- Mix all leftover ingredients together.
- Delicious served on a plate of lettuce- suppose you could put in a sandwich.
- Probably would be best served the next day to let flavors blend – mine didn't last that long.
HERBED CHICKEN SALAD
This is the no-fruit chicken salad that I usually throw together at work. Its long in ingredients but tastes amazing. Amounts are approximate, we usually just throw it together without measuring.
Provided by exzentriker
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine spice mixture and rub over all of the chicken. Brown chicken in a skillet and finish in the oven at 350 till internal temperature reaches 165 degrees.
- Cool chicken and chop finely or run through grinder. Combine with rest of ingredients and adjust to taste.
Nutrition Facts : Calories 151.2, Fat 7.1, SaturatedFat 2, Cholesterol 48.4, Sodium 155.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.4, Protein 16.1
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
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