Best Kiwicats Gourmet Salad With Chicken Recipes

BEST CHICKEN SALAD

Steps:

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

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

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.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

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.

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.