CHICKEN TONNATO
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
- Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
- Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN TONNATO SALAD
Many are familiar with tonnato (tuna) sauce: it is spooned over chilled veal or chicken breast slices to make a tasty meal. However in this version, it is the dressing which coats the salad ingredients and makes quite an impressive salad that is perfect for company. I received a new cookbook last week and this recipe plus 2 more leaped out at me "to try first." The book is "Easy Pasta" published by Ryland, Peters, and Small. Note that though the list of ingredients is long, the gremolata is actually made from many of the same ingredients as the dressing, but roughly chopped. If you are not a purist (I'm not!), you can also substitute rotisserie chicken for the chicken in the recipe. Be sure to zest your lemon before you juice it and use a well flavored tuna for this salad; tuna packed in oil generally has the best flavor. Cooling time for the chicken is not included in the timing. Prepare the chicken in the morning for afternoon service. This is the perfect salad for Memorial Day or Fourth of July.
Provided by Lorraine of AZ
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- First, prepare the chicken. Pour the broth and wine in a large saucepan. Bring to a boil, add the onion, celery, bay leaf, lemon and peppercorns and simmer 5 minutes. Carefully lower the chicken breasts into the broth in a single layer, adding some boiling water, if needed, to cover them. Bring back to a boil, then turn the heat right down and simmer very slowly for another 5 minutes. Turn the heat off, cover the pan, and allow the chicken to cool in the broth. (This will take about 4-5 hours.).
- When the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or according to package directions. Refresh with cold water.
- Once the chicken is cool, make the dressing. Put the tuna in a food processor with the capers, lemon juice, and anchovies. Process until you have a paste. Add the mayonnaise and cayenne pepper and process again until smooth. Turn into a large bowl. Put all the ingredients for the gremolata in another bowl and mix them together to combine.
- Remove the chicken from the poaching liquid and cut into rough chunks. Add the chicken, pasta and gremolata to the dressing and toss lightly. Check the seasoning adding more lemon juice or cayenne to taste (you shouldn't need salt.).
- To serve: arrange a handful of salad leaves on each plate, scatter over a few tomatoes, then spoon the salad on top. Arrange the artichoke hearts, if using, over the top and sprinkle with the roughly chopped parsley.
Nutrition Facts : Calories 539, Fat 27.5, SaturatedFat 6.1, Cholesterol 223.9, Sodium 1509.4, Carbohydrate 31.4, Fiber 9.3, Sugar 5.9, Protein 37.8
CHICKEN TONNATO (LIGHTENED & BRIGHTENED)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & the intro says "This low-fat version of the Italian dish *Vitello Tonnato* is garnished w/fine strips of red pepper instead of the traditional anchovy fillets." The pic of the finished product was stunning & IMO this recipe works equally well as a luncheon entree for 4, starter course for 8 or dinner main-course if served w/bread &/or a veggie side dish of choice. (Time does not include cooling or chilling time). *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
- Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
- Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
- Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
- Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
- Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
Nutrition Facts : Calories 316.9, Fat 14.1, SaturatedFat 4, Cholesterol 94.1, Sodium 220.7, Carbohydrate 7.7, Fiber 0.9, Sugar 3.7, Protein 38
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
More about "chicken tonnato salad recipes"
BACK TO THE FUTURE: SPRING GREEN CHICKEN TONNATO SALAD
From honestcooking.com
Estimated Reading Time 7 mins
CLASSIC CHICKEN SALAD - SPEND WITH PENNIES
From spendwithpennies.com
SUMMER TOMATO TONNATO SALAD RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHICKEN SALAD RECIPES - FOOD COM
From foodnetwork.com
SAUTéED CHICKEN WITH TONNATO SAUCE RECIPE | COOKING …
From cookinglight.com
VITELLO TONNATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VITELLO TONNATO | RECIPES | DELIA ONLINE
From deliaonline.com
CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH - FOOD & WINE
From foodandwine.com
THE BEST CHICKEN TACO SALAD RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CHICKEN TONNATO RECIPE - FOOD.COM
From food.com
NEW RECIPE: CHICKEN TONNATO PASTA SALAD - BY FIONA BECKETT
From fionabeckett.substack.com
KETO CHICKEN TONNATO WITH CAPERS - RECIPE - DIET DOCTOR
From dietdoctor.com
CHICKEN TONNATO SALAD RECIPE
From theage.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love