Best Italian Chicken Salad In Lettuce Cups Recipes

Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
Serve heaping portions of the salad in butter lettuce leaves.

Italian Chicken Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 cups cooked skinless roasted bird, cut into bitesize pieces
2 ounce can flat anchovies, chopped
1 to 2 scallions, thinly sliced
Olive oil and balsamic vinegar
2 to 4 tablespoons chopped dry cured pitted imported olives
Cubed seeded plum tomatoes
Chopped basil
Grilled or broiled Italian or Tuscan bread rubbed with garlic
Lettuce, arugula leaves

Steps:

In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes.

Italian Chicken Salad image

Yield Makes 4 main-course servings

Number Of Ingredients 18

For croutons
4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
For vinaigrette
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)
1 cup bocconcini (small fresh mozzarella balls; 6 oz)
2 hearts of romaine (3/4 lb total), torn into bite-size pieces
1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
1 cup assorted marinated brine-cured olives (5 oz)

Steps:

Make croutons:
Put oven rack in middle position and preheat oven to 400°F.
Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
Make vinaigrette and begin preparing salad while croutons bake:
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
Make salad:
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.