Chicken Salad In A Creamy Chive And Lovage Dressing Recipes

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FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING



Fried Chicken Salad with Buttermilk-Chive Dressing image

Provided by Guy Fieri

Time 2h20m

Yield 4 servings

Number Of Ingredients 29

2 pounds boneless, skinless chicken thighs
4 cups buttermilk
1 tablespoon hot sauce
4 cups canola oil, for frying
2 cups panko breadcrumbs
2 teaspoons granulated garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces
1 cup cooked black beans
1 cup cooked corn kernels
1 cup peeled, seeded and diced cucumbers
1 cup cherry tomatoes, cut in half
1 small bunch red radishes, rinsed and finely sliced
Buttermilk-Chive Dressing, recipe follows
Kosher salt and freshly cracked black pepper
3 cloves garlic
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons white vinegar
3 tablespoons finely sliced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1/4 teaspoon dried dill
Kosher salt and freshly cracked black pepper

Steps:

  • For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
  • In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
  • Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
  • Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
  • Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
  • For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
  • On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
  • In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

GREEN GODDESS CHIVE DRESSING



Green Goddess Chive Dressing image

Can be used with mixed greens, chicken salad, salmon and sliced tomatoes. My family rated it 9 out of 10. Hope yours will too!

Provided by Lori

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 20m

Yield 10

Number Of Ingredients 9

½ cup mayonnaise
½ cup sour cream
⅓ cup chopped fresh chives
1 chopped green onion
1 clove garlic, peeled
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon
1 teaspoon white sugar
1 teaspoon Worcestershire sauce

Steps:

  • In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 11.2 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.8 g, Sodium 74.5 mg, Sugar 0.7 g

CHICKEN SALAD IN A CREAMY CHIVE AND LOVAGE DRESSING



Chicken Salad in a Creamy Chive and Lovage Dressing image

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information!

Provided by French Tart

Categories     Salad Dressings

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 shallots, peeled and finely chopped
100 ml glass white wine
100 ml double cream
2 tablespoons of chopped fresh chives
1 -2 tablespoon of chopped fresh lovage (Or celery leaves)
1/2 lemon, juice of
150 g thick full fat creme fraiche
salt and pepper
cold cooked chicken, diced (Approx 400g)
lettuce, to serve
flowering chives and lovage (to garnish)

Steps:

  • Dressing: Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add the cream and bring back to the boil. then & pour into a clean container. Add the chives, lovage and lemon juice and set aside.
  • When the dressing is cool, gently mix it with the crème fraiche. Check the seasoning and adjust to taste.
  • Place the chopped chicken pieces in a bowl and add the creamy lovage dressing, mixing well, Serve on a bed of lettuce with a few chives, chive flowers and some chopped lovage leaves as a garnish - some crusty French bread would also be a wonderful accompaniment!
  • For picnics: Put the chicken and lovage salad into a sealed container and keep in the fridge until you need to pack your hamper. Pack your lettuce and garnishes separately and garnish the salad it when you have arrived at your picnic spot. Serve as a sandwich filling or with crusty bread - don't forget to pack your knives and forks!

CANTALOUPE CHICKEN SALAD WITH YOGURT CHIVE DRESSING



Cantaloupe Chicken Salad with Yogurt Chive Dressing image

It's hard to find recipes that four children and my husband love. That's why this is so special to our family. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

Steps:

  • In a large bowl, combine the first 5 ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Serve immediately.

Nutrition Facts : Calories 290 calories, Fat 11g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 380mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GREEN GODDESS-CHIVE DRESSING



Green Goddess-Chive Dressing image

Categories     Blender     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Tarragon     Chive     Sour Cream     Bon Appétit

Yield Makes 1 1/3 cups

Number Of Ingredients 9

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon tarragon white wine vinegar
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon sugar
1 teaspoon Worcestershire sauce

Steps:

  • Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

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