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.
GOOD FRICKIN' PAPRIKA CHICKEN
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g
AMAZINGLY GOOD CHICKEN SALAD
This is a great chicken salad recipe given to me years ago by a friend. I serve it on homemade finger rolls, the dough is made in the breadmaker (crescent roll recipe). This makes quite a large amount, enough for 48 finger rolls. I always get requests for this recipe.
Provided by June Bailey
Categories Lunch/Snacks
Time 1h
Yield 48 finger rolls, 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken breasts until tender (about 45 minutes).
- Cool and remove chicken from bones and chop fine.
- Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
- Better if made the day before serving so flavors can meld.
- Refrigerate immediately.
- May need to add extra mayonnaise the next day and a little extra seasoning if desired.
Nutrition Facts : Calories 125.3, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Carbohydrate 0.2, Sugar 0.1, Protein 15.1
THE BEST CHICKEN SALAD
Adapted from a recipe on allrecipes.com. This is the best chicken salad I've come across yet! The seasonings are right on, and I love the extra crunch the water chestnuts add. I make this regularly during the summer months. Hope you all enjoy this, as well. :)
Provided by Beth A.
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
- In a large bowl, toss together the chicken, celery, green onions, water chestnuts, and swiss cheese. Add the mayonnaise mixture, and stir to coat. Chill until serving.
BUFFALO CHICKEN SALAD
Make and share this Buffalo Chicken Salad recipe from Food.com.
Provided by ShrinkingViolet1006
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Salt and pepper your chicken breasts. Boil with 2 tablespoons garlic for 25-30 minutes. Drain and allow to cool. Once cool, pull chicken off the bones and into bite-size pieces.
- Mix softened cream cheese, ranch dressing, and hot sauce with hand mixer -- this breaks the cream cheese up the best, if you mix without a mixer it will be chunky.
- Fold chicken and celery into cream cheese mixture and enjoy!
Nutrition Facts : Calories 450.7, Fat 40.5, SaturatedFat 16.3, Cholesterol 105.3, Sodium 1072.3, Carbohydrate 5.2, Fiber 0.6, Sugar 1.9, Protein 16.5
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