Chicken Almond And Parsley Salad Recipes

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ULTIMATE CHICKEN SALAD RECIPE



Ultimate Chicken Salad Recipe image

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

2 lb boneless skinless chicken breasts
1/2 cup sliced almonds
1 cup mayonnaise
1 tablespoon dijon mustard
1 cup red grapes (quartered)
2 stalk celery (diced)
3 green onions (green and white parts) (sliced)
2 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 lemon (juiced)
salt and pepper (to taste)

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



Chicken, Almond and Parsley Salad image

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

1 cold, cooked whole chicken breast, sliced and shredded
Couple of handfuls fresh flat-leaf parsley
1 tablespoon or so extra-virgin olive oil
Juice of half a lemon
Maldon or other sea salt
Scant ¼ cup or so slivered almonds, toasted

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



Chicken with Almond-Parsley Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
12 ounces angel hair pasta, cooked
1 packed cup fresh parsley leaves
1/3 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil, or more as needed
2 tablespoons toasted slivered almonds
3 cloves garlic
1/2 teaspoon salt

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



Parsley Salad with Toasted Almonds and Lemon image

Provided by Amy Thielen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup cold, cooked rice, such as basmati
5 cups roughly chopped Italian parsley, with tender stems
1 cup whole almonds, toasted and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon
Dashes hot paprika, for garnish, optional

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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