Rustic Chicken Salad Recipes

RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES

Steps:

• Put chicken in a resealable plastic bag. Add 1/4 cup of the dressing. Turn bag over to coat chicken. Refrigerate 30 minutes.
• Preheat grill to medium heat. Remove chicken from marinade. Grill chicken 6 to 8 minutes on each side until cooked through; cut chicken into strips. Discard marinade.
• Place salad greens on serving platter; top with the beans, tomatoes, and chicken. Drizzle with remaining 1/4 cup dressing; sprinkle with cheese and onions.

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.

RUSTIC CHICKEN SALAD

Steps:

• 1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
• 2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
• 3. Shred the chicken into large pieces. Place in a large bowl.
• 4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
• 5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.