A Bit Of Everything Chicken Salad Recipes

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

CHICKEN SALAD RECIPE

Steps:

• Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
• Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

A BIT OF EVERYTHING CHICKEN SALAD

Steps:

• Whisk together dressing ingredients (lemon juice - mustard), whisking in oil in a slow stream.
• Dressing will be used for both marinating the chicken and for salad dressing.
• With one third of the dressing (reserving 2/3 of the dressing for salad dressing) marinate chicken for 1 hour and then broil chicken, discarding the marinade.
• Shred or chop chicken.
• Mix together salad ingredients (spinach - orange) with shredded chicken.
• Toss.
• Garnish with cashews, sunflower seeds, raisins and green onion.
• Toss.
• Whisk dressing again and then toss salad with remaining dressing (or 2/3 of the original dressing).