Chicken Salad With Garnish Recipes

BASIC CHICKEN SALAD

Basic Chicken Salad image

Provided by Ree Drummond : Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

BASIC CHICKEN SALAD

Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories Salad

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

BLT CHICKEN SALAD

BLT Chicken Salad image

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. -Cindy Moore, Mooresville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-boiled large eggs, sliced

Steps:

In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Chicken Salad With Nectarines and Goat Cheese image

Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds ripe but firm nectarines, pitted and sliced (4 to 6)
1 large shallot, thinly sliced
6 tablespoons lemon juice, plus more to taste (from 2 lemons)
Kosher salt and black pepper
1 cup buttermilk, plus more as needed
8 ounces goat cheese, preferably herbed, at room temperature
1 tablespoon lemon zest
3 to 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
1 to 2 cups lightly crushed pita chips
1/4 cup extra-virgin olive oil, plus more to taste
8 to 10 ounces salad greens, such as mature spinach, arugula or watercress

Steps:

In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

CHICKEN SALAD WITH GARNISH

Chicken Salad With Garnish image

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves diced cooked
2 cups celery coarsely chopped
2 tablespoons lemon juice fresh
1 cup almonds slivered toasted
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups green seedless grapes seedless (optional)*
3/4 cup cream whipped
1 1/2 cups mayonnaise
4 cups lettuce washed, dried and chilled
1 egg Hard-cooked, tomatoes and pitted ripe olives

Steps:

1. Combine chicken, celery, lemon juice, almonds, salt, pepper and grapes (optional). Toss and refrigerate for at least 1 hour or until well chilled. Just before serving, whip cream, fold into mayonnaise, then fold into chicken mixture. Serve chicken on a bed of lettuce garnished with quartered hard-cooked eggs, tomato wedges and olives.* If seedless grapes are used, omit the lemon juice from ingredients.

Nutrition Facts : Nutritional Facts Serves

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