THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce 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 1/2-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.
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
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
This is a quick and wonderful meal great for weeknights and to serve for company. It is a very flavorful dish that imparts an almost fruity taste due to the combination of the wines and balsamic vinegar. When I make it, it reminds me of my father-in-law because out of all the dishes I made, this was one of his favorites. Enjoy!
Provided by ForeverMama
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
ALOHA CHICKEN SALAD
Make and share this Aloha Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl; toss until well mixed.
- Chill.
- Serve on lettuce leaves, if desired.
Nutrition Facts : Calories 221.2, Fat 10.2, SaturatedFat 0.9, Sodium 23.6, Carbohydrate 34.4, Fiber 4.2, Sugar 28.3, Protein 2.8
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
FABULOUS FALL CHICKEN SALAD
Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
- Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.
Nutrition Facts : Calories 407 calories, Carbohydrate 34.2 g, Cholesterol 43.8 mg, Fat 20.4 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 3.8 g, Sodium 581.2 mg, Sugar 21.4 g
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.
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- 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.
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