CLASSIC CHICKEN SALAD WITH FRESH HERBS
This is your classic, flavorful chicken salad, but lightened up. Classic Chicken Salad with Herbs has the simplicity of a classic mayo-based chicken salad, but the addition of fresh herbs kicks it up a notch in the flavor department. Serve this delicious chicken salad on a bed of greens, in your favorite wrap, with crackers and fresh veggies, or as a classic sandwich for the ultimate lunch.
Provided by Stephanie
Categories lunch Main Course
Number Of Ingredients 16
Steps:
- Add the raw chicken breast to the bottom of a large pot.
- Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
- Cover the chicken with cold water.
- Place the lid on the pot, and bring the water to a boil.
- Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
- Remove the chicken to a cutting board to cool.
- Chop or shred the chicken.
- Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
- Chop the onion, celery, scallions, and parsley.
- Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.
- Fold in the cooked chicken and the diced onion, celery, scallions and parsley.
- Taste for seasoning.
Nutrition Facts : ServingSize 1 cup, heaping, Calories 331 kcal, Carbohydrate 6 g, Protein 51 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 149 mg, Sodium 912 mg, Fiber 1 g, Sugar 2 g
HERBAL CHICKEN SALAD SANDWICHES
The chicken is poached in the jasmine green tea, lending fresh, fragrant appeal to the chicken salad. Lovely served for a ladies luncheon. The sandwich can also be cut into slender pieces and served as a "tea" sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
- Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
- Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
- Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.
Nutrition Facts : Calories 480 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 58 milligrams, Sodium 540 milligrams, Carbohydrate 57 grams, Fiber 13 grams, Protein 32 grams, Sugar 33 grams
CHICKEN SALAD WITH HERBS (SANDWICHES)
Quick Lunch! Place on lettuce leaf or in a sandwich. This flavorful salad is good anytime. If in a sandwich, grill bread to a golden brown and add lettuce leaf. A quick meal and add chips! A wonderful addition in making a sandwich with this chicken salad is to spread recipe #277820 on one side of the bread.
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
- Add chopped chicken. Add salt and black pepper to taste. Mix well.
- If placing in a sandwich, multi-grain wheat bread is good.
Nutrition Facts : Calories 257.7, Fat 10, SaturatedFat 2.3, Cholesterol 87.5, Sodium 309.8, Carbohydrate 10.4, Fiber 1.6, Sugar 5.8, Protein 30.1
CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
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