GOURMET CHICKEN SALAD II
This is a yummy version of an old favorite. Looks and tastes like you put a lot of work into it, but it's very simple. Serve with crackers or on your fave samich rolls. Yum!
Provided by BASKETBALLMAMA
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
- In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 393 calories, Carbohydrate 5.1 g, Cholesterol 47.2 mg, Fat 35.5 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 6.2 g, Sodium 354.4 mg, Sugar 0.9 g
KIWICATS GOURMET SALAD WITH CHICKEN
I made this salad for my family for part of my online health class. Man, was it awesome!!! A great recipe for someone who wants to begin eating healthy without losing good taste. I hope you enjoy it as much as I did!!!
Provided by Kiwi Cats
Categories Chicken Thigh & Leg
Time 1h30m
Yield 5 plates, 5 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Chicken.
- Lightly coat pan with Olive Oil. Sauté chopped garlic cloves and ginger for about a minute Then cook chicken thighs until done or lightly browned. Add 1/2 cup of white wine and 1/2 cup of water and let it simmer for about 3min. Squeeze fresh lemon juice on top of chicken thighs. Let cool. Then chop the chicken things into small pieces.
- Brown Rice.
- Follow the directions on the package for absorption method. Let cool.
- Blanche Green beens in boiling water for 1 minute Let cool.
- Hard boil the Eggs.
- Building the Salad:.
- Place 4 washed lettuce leaves on each plate. Combine the brown rice with the green beans and mix together. Place one-two big spoonfuls of rice & beans in the center of the lettuce leaves. Then add the chicken to each plate, on top of the rice.
- Garnish:.
- Thinly slice the avocado and hard boiled eggs and place around the lettuce leaves.
- Slice in half the cherry tomatoes and do likewise.
- *Optional:.
- Then to top everything off I dabbed a spoonful of chutney on top and poured the sauce that was from the chicken on top of the salad along with some grated Parmesan cheese.
Nutrition Facts : Calories 593.6, Fat 26.5, SaturatedFat 6.6, Cholesterol 228.2, Sodium 161.7, Carbohydrate 57.4, Fiber 7.9, Sugar 4.9, Protein 29.2
GOURMET CHICKEN SALAD
This recipe is great for picnics and potluck luncheons. It's cool, light, and great for a hot day's lunch on the patio. Serve on crescent rolls, with crackers, or your favorite bread.
Provided by Jan Kinnard
Categories Salad
Yield 6
Number Of Ingredients 6
Steps:
- Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 15.1 g, Cholesterol 57.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 23.1 g, SaturatedFat 3.6 g, Sodium 991.1 mg, Sugar 12.7 g
GOURMET CHICKEN SALAD
I developed this recipe because I feel that most chicken salad recipes do not have enough zest to them. This is easy and tastes delicious.
Provided by gord030831
Categories Brunch
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together (don't make it mushy).
- If it is not wet enough add a little mayonnaise.
- Best if refrigerated for at least 3 hours before serving.
Nutrition Facts : Calories 66.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 20.2, Sodium 68.4, Carbohydrate 2.3, Fiber 0.1, Sugar 0.7, Protein 6.8
GOURMET SALAD (SALADE GOURMANDE)
A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere.
Provided by Andreacute Grisell
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
- Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
- Cook the artichokes, uncovered, until soft (20-30 minutes).
- Put them in a bowl of cold water.
- When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
- Boil the beans in salted water until crisp and put in cold water.
- Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
- Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
- Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
- Mix artichokes, asparagus and beans with the dressing.
- Rinse the lettuce and pat dry.
- Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
- Serve immediately.
GOURMET CHICKEN SALAD
This isn't your typical chicken salad. The sweetness of the seedless grapes, the lightness of the whipping cream, the crunch of the nuts and the dried fruit make a perfect complement to this chicken salad. It's just like chicken salad you would expect to find at a fancy restaurant, but it's super easy to make. I like to eat this with crackers as much as I like eating it as a sandwich. Revised 6/13/16 to lower the salt content.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whip cream to soft peaks.
- Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
- Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
GOURMET CHICKEN SALAD SANDWICH
This is an adult version of a childhood favourite. As kids, we had lots of chicken and sweetcorn sandwiches and I wanted to upgrade the flavor profile of the mixture as I got more experimental with my cooking. I have added yoghurt to the recipie so its healthier than just mayo alone! It's got the sweet and tart of cranberries...
Provided by Maryam Rasul
Categories Poultry Appetizers
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. First, clean chicken breast and remove excess fat and bits.
- 2. Then, cut into small pieces. About 1 inch cubes.
- 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
- 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
- 5. Add the stock to the pan.
- 6. Next add the marinated chicken cubes.
- 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
- 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
- 9. Leave chicken to cool in its own juices.
- 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
- 11. Chop up the spring onions and the avacado.
- 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
- 13. Add dried cranberries and mix.
- 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
- 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!
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