Spring Chicken Salad Recipes

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

Steps:

• Preheat oven to 375 degrees F.
• Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
• Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
• Greek Vinaigrette:
• Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

SPRING CHICKPEA SALAD

Steps:

• Place cashews in a heatproof container and cover by about 1 inch with boiling water.
• Let soak 30 minutes.
• Drain, discarding the soaking liquid.
• In a blender, combine cashews, 1/4 cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time if necessary to puree.
• In a large bowl, mash chickpeas with a potato masher or large fork until chunky.
• Add cashew cream, peas and green onions, and toss to combine.
• Stir in tarragon.

SPRING CHICKEN SALAD

Steps:

• In a large bowl, combine the yogurt, tarragon, olive oil, lemon zest, lemon juice, and salt. Whisk well to combine. Add the shredded chicken along with the chives and sliced snap peas. Mix together using a rubber spatula to coat all of the chicken and vegetables evenly.
• Allow the salad to sit for at least 15 minutes, or cover and refrigerate for up to 3 days. To serve, place a few leaves of lettuce on each plate and top with the chicken salad.

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

SPRING CHICKEN DINNER SALAD

Steps:

• Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
• Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
• Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
• Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
• Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SPRING CHICKEN SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• In a pot of boiling water, cook asparagus until just tender-crisp, about 4 minutes, depending on the thickness of your asparagus.
• Remove asparagus from pot and submerge in ice water, drain, and allow to cool
• Toss together, (or arrange on a plate), greens, strawberries, peas, radicchio, and cooled asparagus
• Top with Lilydale® Oven Roasted Carved Chicken Breast

SPRING CHICKEN SALAD

Steps:

• In a salad bowl, combine the cucumbers, radishes, tomatoes, green onions, cilantro, and chicken. You can also add the tomatoes at the end if you want them to hold their shape better, especially if using campari tomatoes (they're super juicy and delicate).
• In a separate bowl, whisk together the olive oil, lemon juice, apple cider vinegar, and garlic. Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss to combine. Serve immediately.

CHICKEN SALAD SANDWICH

Steps:

• Put chicken in a bowl and use a fork to shred it up (if using canned chicken).
• Add the rest of the ingredients. If necessary, add additional mayonnaise or seasoning to taste.
• Chill well. Serve on bread of your choice as a sandwich or use as a dip with crackers.
• Note: This chicken salad can be made a day or two ahead of time.

SPRING CHICKEN SALAD

Steps:

• Place onion into the bowl of a food processor fitted with the "S" blade; chop until very fine. Add remaining the ingredients except olive oil; process with the onion for 10 seconds.
• While the machine is running, add oil in a slow, steady stream. This will help emulsify (thicken) the dressing and prevent it from separating.
• Toss all the salad ingredients together in a large bowl; pour dressing over right before serving.

SPRING CHICKEN SALAD

Steps:

• To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
• To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
• Place a griddle pan over a medium heat. When hot, cook the thighs for 4-5 minutes on each side, or until cooked through and the juices run clear. Set aside.
• To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
• Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.

SPRING CHICKEN SALAD

Steps:

• Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
• Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
• Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.