2 In 1 Herbed Chicken Leftover 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

2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD

2 in 1 - Herbed Chicken & Leftover Chicken Salad image

This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.

Provided by Claudia Dawn

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 boneless chicken breasts
12 tablespoons melted margarine
4 tablespoons grated onions
4 cloves garlic, pressed
4 teaspoons thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons rosemary
1 teaspoon sage
1/2 teaspoon marjoram
4 leftover cooked chicken breasts, chopped
1/2 cup mayonnaise (or more to taste to desired consistency)
1 teaspoon dill
1 teaspoon onion
1/2 cup chopped black olives

Steps:

Herbed Chicken (served hot):.
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:.
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend – mine didn't last that long.

ROUND 2 RECIPE - BARBEQUE CHICKEN SALAD

Round 2 Recipe - Barbeque Chicken Salad image

Provided by Sandra Lee

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 28

Ingredients

2 pieces leftover barbeque chicken, from Barbeque Chicken with Grilled Squash, meat removed from bone, recipe follows
2 celery stalks, small dice
1/2 medium red onion, small dice
2 tablespoons mayonnaise
2 tablespoons leftover barbeque sauce, from Barbeque Chicken with Grilled Squash, recipe follows
Salt and freshly ground black pepper
4 hot dogs rolls
4 leaves romaine lettuce
1 tablespoon brown sugar
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 pounds bone-in chicken thighs
1/2 cup barbeque sauce
1 teaspoon freshly chopped garlic
1 tablespoon spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
4 yellow squash, sliced lengthwise in 1/2
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Steps:

In a medium bowl mix together the chicken, celery, onion, mayonnaise and barbeque sauce. Season with salt and pepper, to taste.
Divide the chicken salad evenly between the 4 hot dog rolls, top each with a lettuce leaf and serve.
In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad.
Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad. Arrange the chicken on a serving platter and keep warm.
Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

HERBED CHICKEN SALAD

Herbed Chicken Salad image

Found this recipe in the book "Sunday Night Suppers". I thought it looked a little different but easy and good (it is). It is a chicken salad that doesn't have a mayo dressing. I have used any leftover chicken and green onions or some red onions chopped for the chives. The 1 hour cooking time is time in the fridge.

Provided by mama smurf

Categories Salad Dressings

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 rotisserie-cooked chicken
1/4 cup chives, chopped
2 tablespoons capers
1 cup celery, chopped
1 cup sweet pickle, chopped
1 tablespoon honey
1/4 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
salt and pepper

Steps:

Salad:.
Skin chicken and cut meat from bones. Slice chicken in thin strips and place in a bowl. Add remaining ingredients and mix well.
Dressing:.
In a bowl whisk all the dressing ingredients plus salt and pepper to taste. Spoon over chicken salad and toss. Chill for 1 hour.
Serve on lettece lined plates.

Nutrition Facts : Calories 546.4, Fat 34.1, SaturatedFat 7.6, Cholesterol 131.6, Sodium 646.5, Carbohydrate 18.5, Fiber 1.3, Sugar 10.7, Protein 41.4

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