Five Herb Chicken Salad Recipes

Steps:

• Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
• In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
• When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

Steps:

• Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
• Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
• Refrigerate several hours or until chilled.

Steps:

• Toss 1 1/2 cups each fresh parsley and mint, 1/2 cup chopped dill and tarragon and 1/4 cup chopped chives in a large bowl. Shave 4 celery stalks with a vegetable peeler into another bowl. Mix 4 teaspoons champagne vinegar, 1 teaspoon honey, 2 tablespoons olive oil and a pinch each of salt and pepper; add to the celery with the herbs and toss. Top with toasted pepitas.

Steps:

• Whisk together all of the marinade/dressing ingredients in a large container. Pour out half of the marinade into a large, shallow dish or into a large ziplock bag. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl or bag. Marinade chicken for 15 to 30 minutes, or up to two hours in the refrigerator if time allows. Before cooking the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Steps:

• SALAD PREPARATION
• Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.
• Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
• DRESSING PREPARATION
• In a mixing bowl, whisk together the dressing ingredients.

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.