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Recipes For Chicken Salad Biography

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Chicken salad may seem like a boring option, but dress it up with some of our ideas and you might change your mind. We’ve combined chicken salad with a few unexpected ingredients for main dishes and sides, banishing chicken salad’s reputation as a tired go-to lunch.
Transform plain cooked chicken into a fresh and lively salad perfect for a picnic, brown-bag lunch, elegant luncheon, or light dinner. Find recipes for chicken salad sandwiches with the sweet crunch of grapes and celery, Asian chicken salads with sweet soy or cilantro dressing, curried chicken salads in light yogurt dressing, chicken Caesar and Cobb salads, and many more.
Transform plain cooked chicken into a fresh and lively salad perfect for a picnic, brown-bag lunch, elegant luncheon, or light dinner.
Buttermilk, light mayonnaise, Dijon mustard, lemon juice, and hot sauce create the creamy, zesty dressing for this light version of classic chicken salad. Stir the dressing into chopped celery, onion, parsley, and shredded poached chicken.
Make a perfect lunch for one by combining diced chicken with minced red onion, celery, and parsley in a dressing of mayonnaise, Dijon mustard, and lemon juice. Serve the chicken salad on whole-grain bread or on a bed of greens topped with halved red grapes.

Ingredients:
    1/2 cup plain low-fat yogurt
    2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks
    1/2 English cucumber (8 ounces), cut into 1-inch chunks
    2 teaspoons coarse salt
    2 boneless, skinless chicken breast halves (6 ounces each)
    Freshly ground pepper
    1 tablespoon fresh lemon juice
    1 garlic clove, minced (1 1/2 teaspoons)
    4 whole-wheat pitas, halved crosswise
    1 small head romaine lettuce (1 pound), leaves separated and torn if large
    1/3 cup fresh mint
    1 tablespoon fresh oregano

Directions:
    Place yogurt in a fine sieve set over a small bowl. Let drain for 30 minutes. Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes.
    Meanwhile, preheat oven to 450 degrees. Sprinkle 1 teaspoon salt on both sides of chicken; season with pepper, and transfer to a rimmed baking sheet. Bake until chicken registers 160 degrees on an instant-read thermometer, 20 to 25 minutes. Let stand until cool enough to handle. Shred chicken into 1-inch chunks, and let cool completely.
    Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.
    Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.

Ingredients:
    1 cup diced chicken
    1 heaping tablespoon minced red onion
    1 heaping tablespoon minced celery
    2 teaspoons chopped fresh flat-leaf parsley
    2 teaspoons freshly squeezed lemon juice
    2 teaspoons mayonnaise
    1/2 teaspoon Dijon mustard
    Dash of hot sauce
    Coarse salt and ground pepper, to taste

Directions:

    Place all ingredients in a bowl; stir to combine.

Cook's Note:
For 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. For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.

Ingredients:
    1 dried red chilli
    ½ red onion, peeled and finely chopped
    1 sprig fresh tarragon, leaves picked and chopped
    1 large free-range egg
    1 handful breadcrumbs
    1 teaspoon Dijon mustard
    2 tablespoons Parmesan, freshly grated
    1 good pinch ground nutmeg
    400 g beef mince
    oil, for frying
    salt
    freshly ground black pepper
    1 cos lettuce
    4 plum tomatoes
    1 cucumber
    4 ciabatta rolls
    4 large pickled gherkins

Method:
Parmesan cheese may seem a little unusual in this recipe, but it really gives the burgers a great flavour – give it a bash.
Grind up the red chilli in a pestle and mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.
When you're ready to cook the burgers, get a frying or griddle pan nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they're nice and pink and juicy, or longer if you like them well done. Make sure they don't break up as you turn them.

Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle or in a toaster. Sandwich the cooked 'Elvis' burger between the toasted rolls and serve them on individual plates with the gherkins and some of the chopped salad (add a little extra virgin olive oil or dressing if you like) on the side.
Nutritional Information Amount per serving:

    Calories 659 33%
    Carbs 54.2g 21%
    Sugar 10.6g 12%
    Fat 29.3g 42%
    Saturates 11.0g 55%
    Protein 40.7g 90%

Ingredients:
    Coarse salt and ground pepper
    4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
    1/4 cup light mayonnaise
    1/4 cup low-fat buttermilk
    1 tablespoon Dijon mustard
    1 tablespoon fresh lemon juice
    1/2 to 1 teaspoon hot sauce
    2 celery stalks, finely chopped
    1/2 small red onion, finely chopped
    1/4 cup chopped fresh parsley

Directions:
    Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.
    In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

Ingredients:
    2 Poached Chicken Breasts, boned, skinned, and cut into 1-inch chunks
    2 tablespoons freshly squeezed lemon juice
    3/4 cup mayonnaise
    1 sprig fresh tarragon, chopped
    Coarse salt and freshly ground pepper

Directions:
    Place chicken in a medium bowl and add lemon juice. Toss to combine. Add mayonnaise, tarragon, salt and pepper. Stir to combine. Serve as desired.

Ingredients:
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 pound (2 small whole breasts) boneless, skinless chicken breasts
    3/4 cup plain nonfat yogurt
    1 tablespoon Dijon mustard
    2 tablespoons freshly chopped chives
    1 tablespoon freshly chopped tarragon
    1 Granny Smith apple
    Juice of 1/2 lemon
    1 cup finely diced fennel
    1/2 cup finely diced celery
    2 cups red seedless grapes, cut in half
    6 slices pumpernickel bread
    1 bunch watercress, tough stems removed
    Olive-oil cooking spray

Directions:
    Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
    In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.