CHICKEN SALAD
This is so easy, quick and delicious! This can be made ahead of time and used as needed. Presto, chicken salad-o!
Provided by Jeanette
Categories Salad
Yield 8
Number Of Ingredients 4
Steps:
- Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!
Nutrition Facts : Calories 351.7 calories, Carbohydrate 1.3 g, Cholesterol 72.3 mg, Fat 28 g, Fiber 0.2 g, Protein 22.9 g, SaturatedFat 5 g, Sodium 219.4 mg, Sugar 0.5 g
GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT
These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.
Provided by Clare de Boer
Categories dinner, lunch, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
- Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
- Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
- Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
- Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
- Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
- Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
- Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
- Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.
SESAME-SCALLION CHICKEN SALAD
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.
Provided by Christina Chaey
Categories Bon Appétit Lunch Dinner Salad Chicken Cucumber Green Onion/Scallion Sesame Lettuce Cilantro Soy Sauce Honey Poach Peanut Free Tree Nut Free Dairy Free Picnic
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
- Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
- Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
- Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
- Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
- Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
CHICKEN SALAD WITH SCALLIONS AND YOGHURT
Tasty and healthy alternative to the mayonaisse-based versions. Calls for poached breast halves; I used rotisserie chicken, which was just fine! Don't know where I got this recipe from; apologies to the creator. Time doesn't include poaching the chicken, since I didn't!
Provided by lecole54
Categories Lunch/Snacks
Time 10m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, stir together scelery and scallions, yoghurt and basil. Season with salt and pepper.
- Fold in chicken breast halves, cooled and shredded.
- Season with salt, pepper, and fresh lemon juice to taste.
- Serve over greens or in a sandwich or wrap.
Nutrition Facts : Calories 199.1, Fat 7.5, SaturatedFat 2.4, Cholesterol 48.9, Sodium 94.2, Carbohydrate 16, Fiber 1.9, Sugar 12.2, Protein 18.5
CHICKEN SALAD WITH SCALLIONS AND YOGURT
Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.
Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 3 g
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CURRY CHICKEN SALAD WITH GREEK YOGURT – WELLPLATED.COM
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4.8/5 (8)Total Time 25 minsCategory Main Course, SaladCalories 158 per serving
- Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
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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.)
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