Best Salad Of Smoked Chicken And Lobster With A Walnut Oil Dressing Recipes

SMOKED CHICKEN SALAD

Smoked Chicken Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup walnuts
1/2 cup plain Greek yogurt
1/4 cup crumbled blue cheese
1 small shallot, finely chopped
Kosher salt and freshly ground pepper
1 6-ounce package baby spinach
1 pint grape tomatoes, halved
1 14-ounce can hearts of palm, drained and halved lengthwise
3 Persian cucumbers, roughly chopped
2 8-ounce vacuum-sealed packages cooked beets, quartered
1 8-ounce smoked chicken breast, thinly sliced
4 whole-grain dinner rolls

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.
Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.
Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls.

SMOKED CHICKEN SALAD

Smoked Chicken Salad image

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

Provided by Molly O'Neill

Categories brunch, dinner, lunch, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 large shallot, peeled and minced
1/4 cup red wine vinegar
2 tablespoons walnut oil
1/2 teaspoon canola oil
1/4 teaspoon salt, plus more to taste
Freshly ground pepper to taste
8 cups torn chicory leaves
2 warm smoked chicken breasts (see recipe), cut on the diagonal into 1/4-inch-thick strips
2 Bosc pears, halved, cored and cut lengthwise into 1/8-inch-thick slices
1/2 cup toasted walnuts, coarsely chopped
1 medium carrot, peeled and cut into fine julienne

Steps:

Combine the shallot and vinegar in a small saucepan over medium heat. Simmer until reduced by a third, about 3 minutes. Whisk in the walnut oil, canola oil, 1/4 teaspoon of salt and pepper.
Place the chicory in a large bowl and toss with 3 tablespoons of the dressing. Season to taste with salt and pepper. Divide among 4 plates. Arrange the chicken and pears over the chicory. Scatter the walnuts on top and place the carrots in a mound in the center of each plate. Drizzle with the remaining dressing and serve immediately.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 12 grams, TransFat 0 grams

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

SALAD OF SMOKED CHICKEN AND LOBSTER WITH A WALNUT-OIL DRESSING

Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Categories salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
4 scallions, cut to the same length as the cucumber sticks
1 head curly endive or chicory, cored and cut into very fine shreds just before use
1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
1 lemon rind, blanched and cut into very thin strips
1 smoked chicken breast, skinned, boned and cut into very thin strips
2 cups cooked lobster tail, cut into bite-sized pieces
Salt to taste, if desired
White pepper to taste
6 ounces (3/4 cup) walnut-oil dressing (see recipe)
1 pear, peeled, poached, cut into quarters and core removed
Corn-salad or field-salad (mache) leaves
3/4 cup peeled, seeded and diced tomatoes

Steps:

Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing. Sprinkle with salt and white pepper to taste. Divide among four small salad plates.
Arrange the pieces of pear around the plates. Dip the corn-salad leaves in dressing. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 40 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 929 milligrams, Sugar 9 grams, TransFat 0 grams