Chicken Spiralized Salad Recipes
CHICKEN SPIRALIZED SALAD
Use a spiralizer to create thin ribbons of cucumber and carrots, then drizzle with a soy and ginger dressing for a low calorie lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Layer the salad ingredients into 2 plastic containers if you're packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.
Nutrition Facts : Calories 277 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower 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-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.
ROTISSERIE CHICKEN SALAD
This salad is great for parties or family gatherings, and prep is fast. This recipe is easily doubled. Don't worry about leftovers - there are never any left! Serve fresh or chilled on bread or crackers of choice.
Provided by Idess
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.
Nutrition Facts : Calories 594.9 calories, Carbohydrate 6.7 g, Cholesterol 324 mg, Fat 25.3 g, Fiber 0.3 g, Protein 80.4 g, SaturatedFat 5.5 g, Sodium 444.4 mg, Sugar 4.9 g
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- While chicken cooks, cook the corn. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn and season with chili powder and salt. Cook until bright yellow and charred, 5-7 minutes.
- Meanwhile, spiralize the cucumber with Blade A, applying light pressure so that the ribbons are thin. Pat the cucumber noodles dry with paper towels and trim the noodles with kitchen shears so that they are easier to manage.
- In a large mixing bowl, combine the cucumbers, tomatoes, onions, bell peppers, cilantro, avocado, cooked corn and cubed cooked chicken. Pour in the salsa verde and toss well to combine.
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