Herbed Chicken Salad Recipes

HERBED-CHICKEN SALAD

Herbed-Chicken Salad image

Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

1 Granny Smith apple, chopped
1 Tbsp. lemon juice
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 pkg. (2 oz.) slivered almonds, toasted
2 stalks celery, chopped
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. ground thyme
1/8 tsp. each black pepper, garlic powder, ground sage, dried oregano leaves and dried rosemary leaves

Steps:

Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

CHICKEN SALAD WITH FRESH HERBS

Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKEN AND HERB SALAD WITH NUOC CHAM

Chicken and Herb Salad With Nuoc Cham image

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Provided by Yewande Komolafe

Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course

Time 5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons granulated sugar
1 garlic clove, minced
1 bird's-eye chile or other small hot chile, minced with seeds
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons fish sauce
3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2 cups thinly sliced red or green cabbage
1 small English cucumber, thinly sliced (about 1 1/2 cups)
1 medium bell pepper (any color), thinly sliced
1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1 loosely packed cup Thai or sweet basil leaves
1 loosely packed cup mint leaves
1/2 cup crispy fried shallots or onions, store-bought or homemade

Steps:

In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

HERBED CHICKEN, PEACH & FETA SALAD

Herbed chicken, peach & feta salad image

Dill, mint and basil really bring this bulgur wheat dish to life- use a ready-cooked chicken to save time and add the herbs and dressing at the last minute

Provided by Jane Hornby

Categories Lunch, Main course

Time 20m

Number Of Ingredients 15

Ingredients

200ml vegetable stock , made with freshly boiled water
125g bulgur wheat
meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
2 ripe yellow-fleshed peaches
25g pack mint
25g pack dill
handful basil (optional)
50g toasted pecan halves, some left whole
100g feta cheese , crumbled
zest and juice 2 limes (about 4 tbsp juice)
1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
3 tbsp mild olive oil
1 garlic clove , crushed
1 tsp golden caster sugar
1 heaped tsp wholegrain mustard

Steps:

Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

Nutrition Facts : Calories 537 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 1.3 milligram of sodium

HERBED CHICKEN SALAD

Herbed Chicken Salad image

This is the no-fruit chicken salad that I usually throw together at work. Its long in ingredients but tastes amazing. Amounts are approximate, we usually just throw it together without measuring.

Provided by exzentriker

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken breast
2 teaspoons dill weed
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon tonys creole seasoning
1 stalk celery & leaves, finely chopped
1/2 small onion, finely chopped
1/4 cup sweet relish
1 cup low-fat mayonnaise, adjust to preferred texture
2 teaspoons Dijon mustard
salt and pepper

Steps:

Combine spice mixture and rub over all of the chicken. Brown chicken in a skillet and finish in the oven at 350 till internal temperature reaches 165 degrees.
Cool chicken and chop finely or run through grinder. Combine with rest of ingredients and adjust to taste.

Nutrition Facts : Calories 151.2, Fat 7.1, SaturatedFat 2, Cholesterol 48.4, Sodium 155.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.4, Protein 16.1

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