Chicken Salad For An Endless Summer Recipes

SUMMER CHICKEN SALAD

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

SUMMER CHICKEN SALAD WITH RASPBERRIES

Steps:

• Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
• Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
• Pile all of the salad ingredients into a large salad bowl.
• When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
• Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.

CHICKEN SALAD FOR AN ENDLESS SUMMER

Steps:

• Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl.
• Add celery, pineapple and grapes.
• Toss.
• Add the peas, green onion and cashews.
• Toss.
• In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy.
• Add the mayo mixture and fresh chives to the chicken mixture and fold gently.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to blend the flavors.
• To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture.
• Sprinkle with chow mein noodles for garnish.

SUMMER SPLASH CHICKEN SALAD

Steps:

• In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

SUMMER CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.