Chicken Salad With Garnish Recipes

LOADED CHICKEN SALAD

Steps:

• Combine all the ingredients, except the lettuce, and stir together until well combined. Cover and refrigerate for at least and hour.
• When ready to serve, put a small scoop of chicken salad onto a lettuce leaf and serve. Garnish with extra onion and bacon pieces if you would like.

CHICKEN SALAD

Steps:

• Combine chicken, celery, salt, eggs, and pickles. Moisten with mayonnaise; serve in lettuce-lined salad bowls. Garnish with additional egg slices, tomato wedges, and cooked asparagus spears.

BASIC CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
• Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

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.

CHICKEN SALAD WITH GARNISH

Steps:

• 1. Combine chicken, celery, lemon juice, almonds, salt, pepper and grapes (optional). Toss and refrigerate for at least 1 hour or until well chilled. Just before serving, whip cream, fold into mayonnaise, then fold into chicken mixture. Serve chicken on a bed of lettuce garnished with quartered hard-cooked eggs, tomato wedges and olives.* If seedless grapes are used, omit the lemon juice from ingredients.

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.

CHICKEN-SKIN GARNISH

Steps:

• Place the chicken skin between two lined sheet trays, and render in a 400-degree oven until all the fat has liquefied and you are left with crispy, delicious fried chicken skins. Save the fat. Remove the skins, and season with salt while still warm. Set aside.
• Zest all the lemons into a small bowl, then cut the lemon in thirds and squeeze the juice into the same bowl, taking care to catch the seeds. Toss into this bowl the parsley, slivered shallot, a small spoonful of the rendered chicken fat and large pieces of the fried chicken skin. Season to taste.