Chicken Salad With Roasted Peppercorn Dressing Recipes

ROASTED CHICKEN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

ROASTED CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
• Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
• In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

CHICKEN SALAD I

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a mixing bowl, combine the potatoes, chicken, peas and corn.
• Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.

CHICKEN SALAD WITH ROASTED RED PEPPERS

Steps:

• 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
• 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
• Brown-bag it with: grapes

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING

Steps:

• Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
• Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
• Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
• Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING

Steps:

• For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
• For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
• Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.

CONTINENTAL CHICKEN & PEPPER SALAD

Steps:

• First make the dressing. Whisk the yogurt, lemon juice and garlic together in a small bowl. Season with salt and pepper, then set aside for at least 5 mins to allow the flavours to develop.
• Tip the salad leaves, chicken, ham, red peppers and dressing in a bowl, then toss well.

ROASTED CHICKEN, BELL PEPPER AND ONION SALAD

Steps:

• For chicken and vegetables:
• Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
• For Dressing:
• Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
• Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CHICKEN SALAD WITH ROASTED PEPPERCORN DRESSING

Steps:

• For the chicken: heat a large non-stick frying pan with the light olive oil. Fry the prosciutto slices for 3-4 minutes, or until crisp and golden-brown. Remove and drain on kitchen paper, reserving the oil in the pan.
• Season the chicken fillets with salt and drizzle over some olive oil. Return the pan used to cook the prosciutto to the heat and fry the chicken fillets for 2-3 minutes on both sides, or until cooked through. Set aside.
• For the dressing: toast the peppercorns in a dry hot frying pan for about a minute until they become aromatic, shaking the pan frequently to prevent the peppercorns from burning.
• Roughly crush the peppercorns using a pestle and mortar, then transfer to a mixing bowl.
• Add the parmesan, grated garlic and lemon zest to the bowl with the peppercorns, then squeeze in the lemon juice and add the oil. Whisk until well combined, then season to taste with a pinch of sea salt.
• For the rustic croutons: heat the olive oil in a large frying pan. Add the herbs and garlic and cook for about 30 seconds, or until aromatic, then add the stale bread cubes and a good pinch of sea salt. Toss well and fry for 1-2 minutes, or until crisp and golden-brown all over. Drain well on kitchen paper.
• To serve, place the lettuce leaves into a large mixing bowl. Pour over the roasted peppercorn dressing and toss until all the leaves are well coated. Add the rustic croutons and mix again. Divide among four serving plates, then top each serving with three mini chicken fillets and finish with a couple of slices of crisp prosciutto.