Rusticchickenbreadsalad 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 BREAD SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread bread cubes in a single layer on a baking sheet.
• Bake 5 minutes; stir.
• Continue baking 3 to 5 minutes or until toasted.
• Cool.
• Whisk vinegar with garlic, salt and pepper, then add olive oil.
• Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
• Place in a large salad bowl suitable for tossing.
• Cut red onion into rings and add to tomatoes along with olives and basil.
• Whisk dressing; pour over tomato mixture.
• Stir gently from bottom until well mixed.
• Leave at room temperature, stirring occasionally, until ready to use.
• When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
• Serve right away garnished with Parmesan cheese.

ATLANTA BREAD CHICKEN SALAD

Steps:

• Chargrill Chicken, then Mix mayo and seasonings in a large bowl -- add cooked chicken and stir.

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.

ROASTED-CHICKEN BREAD SALAD WITH PEAS

Steps:

• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
• Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
• Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
• Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
• Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
• In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.

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.