Best Bibb Lettuce Chicken And Cherry Salad With Creamy Horseradish Dressing Recipes

Creamy Bibb Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

Bibb Lettuce Salad image

Provided by Thomas Keller

Yield Makes 4 servings

Number Of Ingredients 9

4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

Bibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish Dressing image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 16

For the dressing:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons prepared horseradish
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salad:
1 tablespoon extra virgin olive oil
1/2 cup panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)
8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)
2 cups cherries (about 10 ounces), pitted, halved
5 radishes, thinly sliced
1/4 cup coarsely chopped fresh chives, divided

Steps:

Make the dressing:
Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
Make the salad:
Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
Do Ahead
The dressing can be chilled for up to 2 days.