BEST CHICKEN SALAD
The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Provided by Julia Moskin
Categories brunch, dinner, lunch, salads and dressings, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
- Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
- Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
- In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams
FABULOUS CHICKEN SALAD
This is a wonderful chicken salad. Apple and grapes add freshness to the dish. We love the addition of coleslaw dressing mix to the salad. It adds a touch of sweetness and makes the chicken salad extra creamy. This would be perfect for a light lunch or snack.
Provided by Stacey Vadas
Categories Salads
Number Of Ingredients 10
Steps:
- 1. Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
- 2. Cool slightly and then either shred or cut into small chunks.
- 3. Meanwhile, mince the celery and onion. Quarter the grapes. Dice the apples.
- 4. Mix the mayonnaise and coleslaw mix together. Fold in the chicken and all the prepared ingredients along with the curry powder. Mix well. If desired, add salt and pepper to taste. (I do not use any salt in this recipe--only freshly ground pepper; you can also increase the curry powder to 3/4 teaspoon if you wish a stronger flavor).
- 5. Refrigerate at least 2 hours before serving to allow flavors to blend. Keep refrigerated.
FOREVERMAMA'S FABULOUS CHICKEN SALAD
This recipe has been developed from experimenting and tweaking until a great chicken salad was achieved. This chicken salad is OUR FAVORITE! It is good enough to serve for a special occasion/holiday. I hope it becomes your favorite too.
Provided by ForeverMama
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside.
- In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving.
- NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste.
- Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar.
- Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.
Nutrition Facts : Calories 335, Fat 26.2, SaturatedFat 5.1, Cholesterol 63.9, Sodium 243.9, Carbohydrate 9.6, Fiber 1.6, Sugar 2.8, Protein 16.3
More about "fabulous fall chicken salad recipes"
FALL CHICKEN SALAD WITH APPLES, CRANBERRIES & PECANS
From tasteslovely.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 558 per serving
- Preheat oven to 400 degrees with the oven rack in the upper 1/3. Drizzle the chicken breasts with olive oil, salt and pepper. Roast on a parchment lined baking sheet until the chicken breasts reach an internal temperature of 165 degrees. About 30 minutes. Remove from the oven and allow to cool to room temperature, about 15 minutes. Chop into 1/2″ cubes. Will be about 2 cups.
- In a medium size mixing bowl, combine the chopped chicken breasts, apple, dried cranberries, pecans, celery and mayonnaise. Stir to combine.
- Serve the chicken salad on whole wheat bread with lettuce to serve as a sandwich, or in lettuce cups to serve as lettuce wraps.
- Will keep in an airtight container refrigerated for 5 days. The longer it sits in the fridge, the better the flavor!
CLASSIC CHICKEN SALAD - ONCE UPON A CHEF (A GREAT …
From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory SaladsCalories 431 per serving
- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.
CHICKEN SALAD WITH GRAPES AND PECANS RECIPE
From southernliving.com
5/5 (2)Category LunchCuisine SouthernTotal Time 1 hr 20 mins
AUTUMN CHOPPED CHICKEN SALAD (VIDEO)
From natashaskitchen.com
5/5 (72)Calories 389 per servingCategory Salad, Side Dish
18 FABULOUS FALL & WINTER SALAD RECIPES - A …
From asouthernsoul.com
50 COZY FALL CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
CLASSIC CHICKEN SALAD - SPEND WITH PENNIES
From spendwithpennies.com
FALL CHICKEN SALAD WITH PECANS AND APPLES - SAVVY …
From savvysavingcouple.net
FABULOUS CHICKEN SALAD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
EASY & HEALTHY FALL CHICKEN SALAD RECIPE - BEAUTY BITES
From beautybites.org
THE BEST CHICKEN SALAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
FALL SALAD WITH GRILLED CHICKEN AND ROASTED VEGGIES
From foodnessgracious.com
FALL CHICKEN SALAD RECIPE - DR. AXE
From draxe.com
OUR FAVORITE FALL CHICKEN RECIPES - FOOD & WINE
From foodandwine.com
32 EASY CHICKEN RECIPES FOR KIDS | CHICKEN DINNER IDEAS FOR A …
From foodnetwork.com
Author By
INA GARTEN'S FAVORITE WEEKEND RECIPE LETS YOU EAT CAKE FOR …
From allrecipes.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE …
From epicurious.com
BANG BANG CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FABULOUS, FALL OFF THE BONE CHICKEN WINGS | ALLRECIPES
From allrecipes.com
I TRIED FOUR POPULAR CHICKEN SALAD RECIPES AND FOUND THE BEST …
From thekitchn.com
25 BEST FALL CHICKEN RECIPES - EASY FALL CHICKEN DINNERS
From thepioneerwoman.com
THE BEST FALL CHICKEN SALAD YOU’VE EVER TASTED - LYDIA'S …
From lydiasflexitariankitchen.com
15 BEST FALL SALAD IDEAS AND RECIPES - PARADE
From parade.com
You'll also love