Chicken Tonnato Salad Recipes

Steps:

• Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks.
• Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt.
• Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing.
• In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing.
• In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.

Steps:

• In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
• Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.

Steps:

• Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
• Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
• Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce

Steps:

• First, prepare the chicken. Pour the broth and wine in a large saucepan. Bring to a boil, add the onion, celery, bay leaf, lemon and peppercorns and simmer 5 minutes. Carefully lower the chicken breasts into the broth in a single layer, adding some boiling water, if needed, to cover them. Bring back to a boil, then turn the heat right down and simmer very slowly for another 5 minutes. Turn the heat off, cover the pan, and allow the chicken to cool in the broth. (This will take about 4-5 hours.).
• When the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or according to package directions. Refresh with cold water.
• Once the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne pepper and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
• Remove the chicken from the poaching liquid and cut into rough chunks. Add the chicken, pasta and gremolata to the dressing and toss lightly. Check the seasoning adding more lemon juice or cayenne to taste (you shouldn't need salt.).
• To serve: arrange a handful of salad leaves on each plate, scatter over a few tomatoes, then spoon the salad on top. Arrange the artichoke hearts, if using, over the top and sprinkle with the roughly chopped parsley.

Steps:

• Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
• Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
• Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
• Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
• Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
• To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.

Steps:

• Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
• Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
• Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
• Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
• Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
• Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.

Steps:

• Place the chicken and broth in a large pot, cover, and bring to a boil. Reduce the heat and simmer gently until the chicken is cooked through and the meat is ready to fall off the bone, about 45 minutes.
• Using tongs, transfer the chicken to a plate; set it aside until it is cool enough to handle. Then pull the meat from the bones in large pieces, discarding the skin and bones.
• In a large bowl, combine the chicken with the mayonnaise, relish, apples, grapes, pecans, and eggs. Season with salt and pepper. Mix well. Serve over greens or in a sandwich.

Steps:

• In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
• Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
• Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
• In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
• Arrange arugula on each of 4 serving plates.
• Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.