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Chicken Ozo Salad

Chicken and Orzo Salad
Serves 6
This salad is a superb accessory for that summertime Bar-b-que.
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Prep Time
25 min
Cook Time
1 hr 25 min
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr 25 min
Total Time
1 hr 25 min
Ingredients
  1. 1 1/2 glasses uncooked orzo noodles
  2. 1 lb prepared chickenmeat
  3. 4 roma (plum) tomato plants, sliced
  4. 1 peeled, diced and carrot
  5. 1 moderate reddish colored bell pepper, diced
  6. 1 method environmentally friendly bell pepper, diced
  7. 3 natural red onion, sliced
  8. 1/2 mug mayonnaise
  9. 3 tablespoons chili marinade
  10. 1 tablespoon fresh lemon juice
  11. 1 tsp sea salt
  12. 1/2 tsp pepper
  13. 3 droplets very hot pepper marinade
Instructions
  1. Provide a big saucepan of softly salted h2o to your boil. Include orzo, and prepare food 11 moments, or till al dente. Strain, and set inside the freezer about an hour, right up until ice cold.
  2. In the sizeable dish, throw jointly orzo, tomato plants, chickenmeat and carrot reddish colored bell pepper, eco-friendly bell pepper, and environmentally friendly red onion.
  3. In a tiny dish, merge mayonnaise, chili marinade, freshly squeezed lemon juice,sea salt and pepper, and popular pepper marinade. Put within the orzo mix, and chuck to layer.
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Chicken Salad

Ingredients:

  • Chicken Salad
    Chicken Salad

    Some cups diced poached chicken, recipe follows

  • A single stalk celery, minimize in 1/4-inch dice
  • Five scallions, trimmed in addition to thinly sliced as well as 1/4 cup sweet onion slice straight into 1/4-inch dice
  • A single 1/2 teaspoons finely chopped fresh tarragon or maybe fresh dill
  • 3 tablespoons finely chopped parsley
  • One particular cup prepared or homemade mayonnaise
  • Only two teaspoons strained freshly squeezed lemon juice
  • Just one teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

How to make Chicken Salad

  • In a combining bowl, chuck alongside one another the particular chicken, celery, scallions plus herbal remedies. Put aside.
  • In a tiny bowl, whisk jointly a mayonnaise, lemon juice, mustard, salt and also pepper in order to preference. Increase the hen and combination delicately right up until mixed.
  • Refrigerate right until willing to function.
  • Chef’s Please note: Serve on the sleep regarding lettuce with sliced tomatoes, by 50 percent a good avocado or even in your chicken breast golf club hoagie created with artisanal loaves of bread, crispy reviewed cash, vine-ripened tomato vegetables as well as lettuce.
  • Chicken Salad is ready to serve.

  • Total Time:30
  • minPrep30 min
  • Yield:4 servings
  • Level:Easy

Walnut Chicken Salad Recipe

Walnut Chicken Salad Ingredients

  • Walnut Chicken Salad4 skinned and boned chicken halves
  • 3 tablespoons buttermilk
  • 1 cup finely ground walnuts
  • 1/2 cup fine, dry breadcrumbs
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 6 cups torn mixed salad greens
  • 4 cups torn fresh spinach
  • 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
  • 16 cherry tomatoes, cut by 50 %
  • Buttermilk-Honey Dressing

How to make Walnut Chicken Salad

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness employing a meat mallet or rolling pin.
  • Brush buttermilk evenly over chicken.
  • Combine walnuts, breadcrumbs, and salt in a very shallow dish, dredge chicken in mixture.
  • Pour oil in to a large skillet; place over medium-high heat until hot.
  • Add chicken, and cook 3 minutes on each side or until golden.
  • Remove from heat; cool slightly.
  • Cut chicken crosswise into thin slices.
  • Combine salad greens and spinach, and arrange on everyone of 4 individual plates.
  • Sprinkle with cheese, and top with tomato halves and chicken.
  • Walnut Chicken Salad is ready to serve with Buttermilk-Honey Dressing on the side.

Harvest Apple Chicken Salad Recipe

Ingredients

  • Harvest Apple Chicken Salad
    Harvest Apple Chicken Salad

    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 9 oz.

  • 3 cups (about 5 ounces) mixed salad greens
  • 1/2 cup shredded carrots
  • 2 apples, red or green, cored and cut into 1/2 inch cubes
  • 1/2 cup toasted or candied pecans
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup Blue cheese crumbles, optional

FOR Dressing:

  • 1 1/2 tbps apple cider vinegar
  • 3 tbps honey
  • 4 1/2 tbps olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

How to make Harvest Apple Chicken Salad

  • Combine salad greens, carrots, and apples in large mixing bowl.
  • For dressing: whisk together vinegar, honey, oil, pepper and salt in normal size bowl.
  • Reserve 4 tbps of dressing and pour remainder over salad greens.
  • Evenly divide greens over 4 serving plates.
  • Top with chicken, pecans and Blue cheese, if desired.
  • Harvest Apple Chicken Salad is ready to serve, drizzle with remaining dressing.

Fried Chicken Salad Recipe

Fried Chicken Salad Ingredients

  • Fried Chicken Salad Recipe
    Fried Chicken Salad Recipe

    1/2 cup yellow cornmeal

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups cooked white rice
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 1/2 head romaine lettuce – rinsed, dried and shredded
  • 5 slices bacon
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to make Fried Chicken Salad

  • In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
  • Pour buttermilk in a separate large bowl.
  • Heat the oil in a large, deep skillet over medium-high heat.
  • Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and
    cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper
    towels; keep warm.
  • Combine the rice, red bell peppers, green bell peppers, onion, and chicken in
    medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice
    and chicken mixture.
  • Prepare the dressing by placing the bacon in a large, deep skillet. Cook over
    medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle
    crumbled bacon over chicken mixture.
  • Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider
    vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
  • Fried Chicken Salad is ready to serve.

Prep Time:15 Min
Cook Time:15 Min
Ready In:30 Min
Servings: 4

Fiesta Chicken Tacos with Mango and Jicama Salad Recipe

Fiesta Chicken Tacos Ingredients

Salad:

  • Fiesta Chicken Tacos with Mango and Jicama Salad
    Fiesta Chicken Tacos

    3/4 cup (3-inch) julienne-cut peeled jicama

  • 1/2 cup sliced peeled ripe mango
  • 1/4 cup presliced red onion
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Dash of black pepper

Tacos:

  • 1 tablespoon essential olive oil, divided
  • 1 pound skinless, boneless chicken white meat, cut into thin strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground chipotle chile pepper
  • 1 cup presliced red bell pepper
  • 1 cup presliced red onion
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1 cup mixed salad greens

How to make Fiesta Chicken Tacos with Mango and Jicama Salad

  • To organize salad, combine first 8 ingredients.
  • To prepare tacos, heat 2 teaspoons oil inside a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
  • Heat remaining 1 teaspoon oil in pan.
  • Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender.
  • Return chicken mixture to pan; cook 2 minutes or until chicken is performed. Sprinkle with 1/4 teaspoon salt.
  • Heat tortillas according to package directions.
  • Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, contributing to 2 tablespoons salad in each tortilla fold over.
  • Fiesta Chicken Tacos with Mango and Jicama Salad is ready to serve.

Yield: 4 servings (serving size: 2 tacos)

Summer Chicken Salad with Garden Herbs Recipe

Summer Chicken Salad with Garden Herbs Ingredients

  • Summer Chicken Salad with Garden Herbs
    Summer Chicken Salad with Garden Herbs

    1 (3 1/2-pound) whole chicken

  • 1/4 cup chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 tablespoons capers
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 4 teaspoons extra-virgin essential olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

How to make Summer Chicken Salad with Garden Herbs

  • Place chicken in a stockpot cover with water, and bring to a boil.
  • Reduce heat, and simmer 50 minutes or until tender.
  • Drain, reserving broth for another use. Cool chicken completely.
  • Remove skin from chicken; discard skin.
  • Remove chicken from bones; discard bones and fat.
  • Chop chicken into bite-sized pieces.
  • Combine chives and remaining ingredients in a large bowl.
  • Add chicken; toss well to coat.
  • Summer Chicken Salad with Garden Herbs is ready to serve.

Yield: 6 servings (meal: 2/3 cup)

Fruity Chicken Salad Recipe

Fruity Chicken Salad Ingredients

  • Fruity Chicken Salad
    Fruity Chicken Salad

    4 boneless, skinless chicken white meat halves (about 6 oz. each)

  • Pepper and salt
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 1/2 cups light mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet pickle relish
  • 2 celery ribs, chopped
  • 1 10-oz. can crushed pineapple, drained
  • 1 11-oz. can mandarin oranges, drained
  • 1/2 cup dry-roasted peanuts, chopped
  • 1/2 cup packed shredded coconut, toasted

How to make Fruity Chicken Salad

  • Place chicken in a skillet and season with pepper and salt.
  • Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.)
  • Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk.
  • When cool enough to handle, shred chicken into small pieces making use of your fingers.
  • Blend mayonnaise with sour cream in a medium bowl.
  • Stir in lime juice, relish and celery.
  • Add chicken, pineapple, oranges and peanuts.
  • Season with salt and pepper.
  • Gently fold to blend and coat ingredients.
  • Refrigerate until prepared to serve.
  • Sprinkle with coconut just before serving.
  • Fruity Chicken Salad is ready to serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 Servings

Chicken Salad with Cumin and Parsley Recipe

Chicken Salad with Cumin and Parsley Ingredients

  • Chicken Salad with Cumin and Parsley
    Chicken Salad with Cumin and Parsley

    1 1/2 tablespoons grated onion

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 cups diced cooked chicken
  • 1/2 cup coarsely chopped fresh parsley
  • 2 cups shredded lettuce, such as leaf lettuce or romaine

How to make Chicken Salad with Cumin and Parsley

  • Inside a large bowl, whisk together the onion, mayonnaise, yogurt, cumin, salt, and pepper.
  • Stir within the chicken and parsley and toss to mix.
  • Place the lettuce on plates.
  • Top using the chicken salad.
  • Chicken Salad with Cumin and Parsley is ready to serve.

Yield: 4 servings

How to make Chicken Salad

Chicken Salad Ingredients

  • Chicken Salad
    Chicken Salad

    3 pounds skinned and boned chicken breasts

  • 1 (49 1/2-ounce) can chicken broth
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped water chestnuts, rinsed and drained
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped yellow bell pepper
  • 1/2 cup finely chopped red onion
  • 3 cups mayonnaise
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

How to make Chicken Salad

  • Place chicken breasts in a large skillet; add chicken broth.
  • Cover and provide a boil over high temperature.
  • Reduce heat to medium low, and simmer, covered, Half an hour or until chicken is performed.
  • Remove chicken from skillet, and let stand 15 minutes or until cool to the touch. Shred chicken.
  • Combine shredded chicken, celery, water chestnuts, and then 3 ingredients inside a large bowl.
  • Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat.
  • Cover and chill at least 4 hours.
  • Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook.
  • Reduce mayonnaise to two cups and salt to 1/4 teaspoon.
  • Proceed with recipe as directed.
  • Chicken Salad is ready to serve.

yield: 8 servings 1 cup each.