CHICKEN, ALMOND AND PARSLEY SALAD
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley in a pitcher by the stove and had recently opened a package of slivered almonds and I was just too hungry to think further. The important thing is to leave the parsley whole and unchopped-just tear the leaves off the stalks and heap them on the plate in a rough jumble-and to toast the almonds, which just means tossing them about over medium heat in a dry pan until they take on color, at the last minute. I want the heat from them as well as the crunch.
Provided by Nigella Lawson
Categories Cookstr Recipes
Number Of Ingredients 6
Steps:
- Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.
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
ALMOND CHICKEN SALAD
This is a great summer salad that can be prepared ahead of time so you can enjoy the day.
Provided by LINDA W.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g
GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
ALMOND CHICKEN SALAD
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Nutrition Facts : Calories 351 calories, Fat 23g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 540mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO
Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.
Provided by Genevieve Ko
Categories grains and rice, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
- Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
- Divide the salad among dishes and top with the chopped almonds and avocado.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams
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