Chicken Salad With Roasted Peppercorn Dressing Recipes

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ROASTED CHICKEN SALAD



Roasted Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
  • Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
  • Mix all ingredients together.

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 PASTA SALAD WITH ROASTED RED PEPPER DRESSING



Chicken Pasta Salad with Roasted Red Pepper Dressing image

From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) whole kernel corn with red and green peppers, drained

Steps:

  • Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
  • In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 375, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg

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