Chicken Salad With Garnish Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for 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 a grill plate 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 UNTOUCHED dressing. Serve with lemon wedges.

CHICKEN SALAD - QUICK, EASY, BIG!

Steps:

• Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
• Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
• Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

BEST CHICKEN SALAD EVER

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

BASIC CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
• Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CHICKEN SALAD WITH GARNISH

Steps:

• Combine chicken, celery, lemon juice, almonds, salt, pepper and grapes (optional). Toss and refrigerate for at least 1 hour or until well chilled. Just before serving, whip cream, fold into mayonnaise, then fold into chicken mixture. Serve chicken on a bed of lettuce garnished with quartered hard-cooked eggs, tomato wedges and olives.* If seedless grapes are used, omit the lemon juice from ingredients.