Best Chicken Salad Piccata Recipes

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD

Steps:

• Preheat the oven to 250°F.
• Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
• Wrap the rolls in foil and place in the oven to warm.
• To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

CHICKEN SALAD PICCATA

Steps:

• In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
• Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
• In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
• Add potatoes and beans, season with salt and pepper; toss.
• In a shallow bowl, beat the egg.
• In another shallow bowl, combine the flour with salt and pepper.
• In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
• Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
• Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
• Top potato/bean salad with chicken and drizzle on sauce from pan.