Fresh Vegetable Chicken Salad Recipes

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CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD



Cracker Barrel Grilled Chicken and Fresh Vegetable Salad image

This is a copycat recipe for Cracker Barrel's Grilled Chicken n' Fresh Vegetable Salad (Grilled Chicken Tenderloins over fresh greens and vegetables. Comes with two traditional deviled eggs and Country Pepper Vinaigrette dressing).

Provided by Member 610488

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 36

1 1/4 lbs chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste
12 cups spring greens
2 large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 tablespoons fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
2 garlic cloves, finely minced
1 shallot, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon celery seed
3 tablespoons extra virgin olive oil
1/3 cup apple cider vinegar
2 large English cucumbers, thickly sliced
1 sweet onion, thickly sliced (Vidalia, Walla Walla, or Maui)
8 ears sweet corn, cut off cob or 2 (10 ounce) packages frozen corn, thawed
1 (4 ounce) jar pimientos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon black pepper
8 large eggs
4 tablespoons low-fat mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
  • Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
  • In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
  • In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
  • Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
  • Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
  • Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
  • When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.

Nutrition Facts : Calories 782.6, Fat 26.6, SaturatedFat 5.8, Cholesterol 454.3, Sodium 1261.4, Carbohydrate 85.5, Fiber 10.1, Sugar 41.7, Protein 55.7

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