Best Emerald Chicken Salad Recipes

Emerald Chicken image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups minced green onion
1 cup minced fresh ginger root
2 teaspoons salt, plus additional for seasoning chicken
About 2 cups vegetable oil
4 skinless, boneless chicken breasts
Ground pepper

Steps:

Preheat a grill for cooking at medium-high heat.
Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well.
Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through.
Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side.

Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

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.

Emerald Chicken Salad image

Provided by Dienia B.

Categories Cajun

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb chicken breast, cooked, chopped
1/4 cup mayonnaise
2 tablespoons Tabasco jalapeno sauce
3 tablespoons lime juice
3 celery ribs, chopped
1 green pepper, chopped
1 avocado, chopped
1 green apple, chopped
1 cup green grape
1 tablespoon parsley, minced
16 ounces lettuce, shredded