Best Lemon Rosemary Chicken Salad Topper Recipes

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

LEMONY ROSEMARY CHICKEN SALAD

Steps:

• Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
• Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
• Add the chicken to a large bowl and stir in the remaining ingredients.
• Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

ROSEMARY LEMON CHICKEN SALAD

Steps:

• Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).

CHICKEN BREASTS WITH SALAD TOPPING

Steps:

• Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
• Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
• Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
• Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
• When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.

LEMON ROSEMARY CHICKEN OR TURKEY SALAD

Steps:

• In bowl, mix Salad ingredients.
• Serve with chips and/or on mixed greens.

ROSEMARY CHICKEN SALAD

Steps:

• Add the chicken and celery to a mixing bowl; toss to combine.
• In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
• Spoon mayo mixture onto chicken mixture; stir gently to distribute.
• Season to taste with salt and pepper.
• Chill in the refrigerator 4-6 hours before serving.