Best Kiwicats Gourmet Salad With Chicken Recipes

GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

GOURMET SALAD (SALADE GOURMANDE)

Steps:

• Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
• Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
• Cook the artichokes, uncovered, until soft (20-30 minutes).
• Put them in a bowl of cold water.
• When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
• Boil the beans in salted water until crisp and put in cold water.
• Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
• Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
• Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
• Mix artichokes, asparagus and beans with the dressing.
• Rinse the lettuce and pat dry.
• Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
• Serve immediately.

GOURMET CHICKEN SALAD SANDWICH

Steps:

• 1. First, clean chicken breast and remove excess fat and bits.
• 2. Then, cut into small pieces. About 1 inch cubes.
• 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
• 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
• 5. Add the stock to the pan.
• 6. Next add the marinated chicken cubes.
• 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
• 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
• 9. Leave chicken to cool in its own juices.
• 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
• 11. Chop up the spring onions and the avacado.
• 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
• 13. Add dried cranberries and mix.
• 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
• 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

GOURMET CHICKEN SALAD

Steps:

• Mix ingredients together (don't make it mushy).
• If it is not wet enough add a little mayonnaise.
• Best if refrigerated for at least 3 hours before serving.

CLASSIC CHICKEN SALAD

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.

CHICKEN AND KIWI SALAD

Steps:

• Combine chicken, celery, walnuts, mayo and salt.
• Line 2 plates with lettuce.
• Divide chicken mixture between plates.
• Garnish with kiwi slices.