CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHICKEN AND SPINACH WALDORF SALAD
Steps:
- Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
- Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
- Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
- In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
- In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".
Provided by Juenessa
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is cooked through.
- Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones.
- Cut the chicken into a 3/4-inch dice.
- Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
BAREFOOT CONTESSA MUSTARD CHICKEN SALAD
Make and share this Barefoot Contessa Mustard Chicken Salad recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
CHICKEN SALAD VERONIQUE BAREFOOT CONTESSA - INA GARTEN
Make and share this Chicken Salad Veronique Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is cooked through.
- Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones.
- Cut the chicken into a 3/4-inch dice.
- Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
Nutrition Facts : Calories 270.4, Fat 16.6, SaturatedFat 3.4, Cholesterol 54, Sodium 275.5, Carbohydrate 15, Fiber 0.8, Sugar 8.5, Protein 15.8
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