Chicken Breast With Feta Celery And Radish Salad Recipes

CHICKEN, CELERY, AND RADISH SALAD

Steps:

• Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
• Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
• Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

FETA CHICKEN SALAD

Steps:

• In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
• Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.