Cilantro Almond Chicken Salad Recipes

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Steps:

• In a small bowl, whisk the oil, lime juice, cilantro, cumin, salt and red pepper flakes. , In a large bowl, combine the lettuce, chicken and tomatoes if desired. Pour over salad; toss to coat.

Steps:

• POACH CHICKEN: Coat chicken with kosher salt in a large bowl. Let stand at room temperature, turning once or twice, 20 minutes. Rinse salt from chicken. Put chicken in a large deep pot with vegetables, parsley, and just enough water to cover. Bring just to a boil, skimming froth. Immediately reduce heat and poach chicken at a bare simmer (water should tremble but not erupt in big bubbles), uncovered, 25 minutes (about 160°F on an instant-read thermometer). Remove pot from heat and let stand, uncovered, 20 minutes. Transfer chicken to a clean large bowl and cool. Reserve broth, letting it cool, uncovered, before chilling, covered. When chicken is cool enough to handle, discard skin and bones and shred meat (you will have about 8 cups). MAKE DRESSING WHILE CHICKEN COOLS: Preheat oven to 350°F with rack in middle. Roast almonds in a 4-sided sheet pan until golden and fragrantly toasty, 10 to 15 minutes. Cool. With motor running, drop garlic into food processor and finely chop. Stop processor and add jalapeño, mayonnaise, sour cream, 1/2 cup lime juice, and 1 Tbsp kosher salt and blend until smooth. Add almonds and pulse until chopped. Add cilantro and pulse just to incorporate. Taste and season with additional salt and lime juice. Combine chicken with dressing in a large bowl. Moisten chicken salad, if necessary, with a little reserved broth. COOKS' NOTES: If the only chicken breasts you find are smaller, make sure to buy 4 lb and reduce the poaching time.Chicken breasts will shred most easily and beautifully when freshly poached and cooled, so try to refrain from the temptation to cook and chill the breasts a day ahead before shredding. Chicken salad keeps, chilled, 5 days. Bring to room temperature before serving. Leftover broth keeps, chilled, 3 days, or frozen 3 months. It can be used in soups and sauces.

Steps:

• In a large bowl, combine chopped cooked chicken, onion, celery, almonds and cilantro.
• In a seperate small bowl, whisk together mayo, sugar, soy sauce, pepper, and if needed, salt.
• Pour dressing over salad mixture and toss well to evenly mix.
• Chill before serving.