Chicken Almond And Parsley Salad Recipes
ULTIMATE CHICKEN SALAD RECIPE
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN, ALMOND AND PARSLEY SALAD
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley in a pitcher by the stove and had recently opened a package of slivered almonds and I was just too hungry to think further. The important thing is to leave the parsley whole and unchopped-just tear the leaves off the stalks and heap them on the plate in a rough jumble-and to toast the almonds, which just means tossing them about over medium heat in a dry pan until they take on color, at the last minute. I want the heat from them as well as the crunch.
Provided by Nigella Lawson
Categories Cookstr Recipes
Number Of Ingredients 6
Steps:
- Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
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- Cook the bulgur according to the package directions, then spread it out onto a baking sheet or dish and transfer to the refrigerator to cool. The grain should be barely warm, at most, when assembling the salad.
- While the bulgur is cooking, make the dressing so the flavors have time to blend. Mince a clove of garlic and combine it in a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and some freshly cracked pepper. Whisk the mixture until combined. Set the dressing aside.
- Rinse the parsley well with cool water and shake off as much water as possible. Use a salad spinner or pat with a paper towel to remove excess moisture. Roughly chop the leaves, leaving the bottom of the stems behind. Place the chopped parsley in a large bowl.
- Roughly chop the dried apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the parsley. Finally, add the cooked and cooled bulgur. Pour half of the dressing over top of the salad ingredients and toss until everything is well mixed and coated with dressing. Add more dressing if desired (I used about 3/4 of the total dressing recipe).
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