Best Beverly Hills Cafe Chicken Salad Recipes

THE BEST CHICKEN SALAD

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.

BEVERLY HILLS CAFE CHICKEN SALAD

Steps:

• Mix all ingredients (except for the chicken) together in a large bowl.
• Refrigerate for at least 30 minutes to chill, the longer you chill, the better.
• Remove from frig.
• and stir well, then mix with the chicken.

SOUTHERN HONEY-CHICKEN SALAD

Steps:

• NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
• Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
• Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
• Whisk together mayonnaise and next 3 ingredients until mixed.
• Add to chicken mixture, stirring gently until combined.
• Garnish with additional pecans, if desired.
• Chill 1-2 hours before serving with crackers or on individual salad greens.

CAFE RIO CHICKEN SALAD

Steps:

• FOR THE CHICKEN:.
• Add all ingredients to a crockpot and cook on high 3 hours.
• Shred chicken with two forks and cook an additional 30 minutes.
• FOR THE RICE:.
• Bring the water to a boil.
• Add rice, bouillon, salt, lime juice, and cilantro. Cover.
• Simmer on low for 20 minutes.
• Remove from heat and fluff with fork. Allow to cool to room temperature.
• FOR THE BEANS:.
• Add all ingredients to a pot and simmer for 30 minutes.
• FOR THE SALSA FRESCA:.
• Finely chop the tomatoes and onion.
• Add the cilantro and lime juice and toss to evenly coat.
• FOR THE TORTILLAS:.
• Combine tortilla mix and water.
• Let rest, covered with a damp towel, at room temp for 15 minute.
• Heat a cast iron skillet to 400 degrees or medium heat.
• Roll out tortillas as thin as you can get them.
• Heat until bubbles form and the tortilla looks dry.
• Turn. The tortillas should have golden brown spots on each side when they are done.
• FOR THE TOMATILLO DRESSING:.
• Add all ingredients to a blender and mix until well combined.
• TO PUT IT ALL TOGETHER:.
• Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing.
• ENJOY!

THE BEST CHICKEN SALAD

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.