Chicken And Frisée Salad With Roasted Red Peppers Toasted Almonds And Manchego Recipes

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CHICKEN SALAD WITH ROASTED RED PEPPERS



Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories     Chicken     Garlic     Leafy Green     Herb     Mustard     Pepper     Vegetable     No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

  • 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
  • 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
  • Brown-bag it with: grapes

CHICKEN SALAD WITH TOASTED ALMONDS



Chicken Salad with Toasted Almonds image

This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.

Provided by sal

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 9

4 cups cubed, cooked chicken
2 tablespoons fresh lemon juice
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 teaspoon salt
1 cup pineapple tidbits, drained
1 cup halved green grapes
1 cup blanched slivered almonds, toasted
½ cup chopped water chestnuts
¼ cup shredded lettuce

Steps:

  • In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
  • Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

Nutrition Facts : Calories 484 calories, Carbohydrate 21.8 g, Cholesterol 86.1 mg, Fat 31.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 787.6 mg, Sugar 16.8 g

CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO



Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego image

Categories     Salad     Cheese     Chicken     Leafy Green     Nut     Pepper     Quick & Easy     Lunch     Goat Cheese     Almond     Bell Pepper     Spring     Shower     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) unsalted butter
1/2 cup sliced almonds
1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)*
1 small shallot, minced
2 tablespoons Sherry wine vinegar
6 tablespoons extra-virgin olive oil
1 large head of frisée (about 8 ounces), torn into bite-size pieces
1/2 cup drained roasted red peppers from jar, cut into thin strips
1 3-pound purchased chicken, meat torn into bite-size pieces
2 ounces shaved Manchego cheese (about 1/2 cup)

Steps:

  • Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
  • **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

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