ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
ROAST CHICKEN SALAD
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer's weekend lunch.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
- Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
- In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
- Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 51 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 975 milligrams, Sugar 2 grams, TransFat 0 grams
ROAST CHICKEN SALAD
Steps:
- Recipe adapted from Jane Doerfer
- Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves.
ROASTED CHICKEN SALAD
"Cheat" in making this recipe by using a store-bought roasted chicken. The mix of flavors is fabulous. Even better, it's quick and easy. I clipped this recipe from a magazine, but am not sure which one.
Provided by TSpoon in UT
Categories Whole Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl add chicken, scallions, celery, apples, cherries and oregano.
- In small bowl whisk mayonnaise, sour cream and vinegar to create the dressing.
- Toss the dressing with the chicken mixture.
- Chill, covered, until ready to serve.
Nutrition Facts : Calories 559.3, Fat 42.5, SaturatedFat 9.1, Cholesterol 121.8, Sodium 263.5, Carbohydrate 14.5, Fiber 3.3, Sugar 6.6, Protein 30.9
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ROASTED CHICKEN SALAD RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 14Servings 4Cuisine AmericanTotal Time 45 mins
- Preheat the oven to 400 degrees F and line a sheet pan with aluminum foil or parchment paper.
- Place the chicken breasts, skin side up, on the prepared sheet pan; rub them with olive oil. Sprinkle with salt and pepper, to taste. Roast for 35 to 40 minutes, or until done. Allow the chicken to cool.
- When the chicken is cool, remove and discard the skin and bones. Shred with your fingers or chop the chicken into chunks, as desired; place the chicken into a medium mixing bowl.
- Add the chopped sweet pickles and celery. Add one tablespoon of Sir Kensington's Mayonnaise at a time to the chicken and relish, stirring well between each addition**. Continue to add the mayonnaise until the chicken salad becomes the desired consistency you prefer. Once I get the roasted chicken salad to the consistency I want, I then add a little (about 1 tablespoon) pickle juice for good measure and a wee bit extra flavor and twang.
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4.4/5 (28)Total Time 35 minsCategory RecipesCalories 271 per serving
- Season chicken breasts with salt, pepper, and garlic powder while skillet is heating up on medium high heat.
- Pan roast chicken breasts for 8 minutes on the stove top (four minutes per side) on medium high heat. Move the skillet to a 350 degree oven for 15-20 minutes. Check the temperature of the chicken to make sure it is done. An instant-read thermometer is a great tool to have in the kitchen for checking meat temps.
- Shred the cooked chicken with a food processor (or with a paddle in a stand mixer). It only takes 8 to 10 pulses. This is much easier than shredding by hand.
- Chop the celery into a fine dice. (You could also do this while the chicken is finishing up in the oven.)
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