Chickenonawarmlentilsalad Recipes

MY FAVORITE CHICKEN SALAD

My Favorite Chicken Salad image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

LENTIL CHICKEN SALAD

Lentil Chicken Salad image

A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 cups shredded iceberg lettuce
1 cup cooked lentils
1 cup diced cooked chicken
1 cup diced celery
1/2 cup shredded carrot
1/2 cup chopped pecans
1 cup mayonnaise
1/4 cup chunky salsa
4 green onions, chopped
1 tablespoon lemon juice

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.

ANNA'S MOROCCAN INSPIRED CHICKPEA/LENTIL/CHICKEN SALAD WITH GING

Anna's Moroccan Inspired Chickpea/Lentil/Chicken Salad With Ging image

This is a fantastic summer salad. Fresh, clean, bright flavors, incredibly healthy and yummy. This recipe is gluten free/corn free/nut free (even though you could add some if you felt like it) and has great nutritional properties.

Provided by Anna Hermann

Categories Chicken Breast

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 boneless chicken breasts
3 tablespoons Ras El Hanout Spice Blend
1 (16 ounce) bag dried garbanzo beans (or 2 cans)
1 cup red lentil
1 small onion, diced finely
1/4 cup diced sun-dried tomato
1/2 cup artichoke heart, chopped finely (frozen or canned)
3 tablespoons capers
1 lemon, zest of
1 inch piece ginger (grated finely)
1 tablespoon sage (dried or fresh)
1 teaspoon honey
1/3 cup red wine vinegar
1/2 cup olive oil
salt and pepper
serve with fresh herb (parsley, mint, fresh sage)

Steps:

If using dried chickpeas, cook them in 2 cups of water and a tsbp of salt in a pressure cooker for 1 hour or follow directions on the bag for normal cooking. If using can, drain peas and add into a large bowl.
Simmer red lentils in 2 cups water for ten minutes or until done, drain, and add to bowl.
Rub salt and ras el hanut onto both sides of chicken breasts and either grill or put in the oven under the broiler until just done. Chop into larger bite size pieces and add into bowl.
Add tomatoes, onions, artichoke hearts, capers to bowl.
Dressing:.
Add zest of 1 lemon, grated ginger, sage, salt, pepper, honey, vinegar and oil into bowl or food processor and blend up until emulsified. Add dressing to bowl and stir all ingredients together.
Serve with fresh wedges of lemon and fresh herbs (parsley, mint, or sage).

Nutrition Facts : Calories 1043.1, Fat 45.3, SaturatedFat 7.6, Cholesterol 69.6, Sodium 376.5, Carbohydrate 105.3, Fiber 27.9, Sugar 15.8, Protein 58

WARM CHICKEN SALAD

Warm Chicken Salad image

Provided by Amanda Hesser

Categories salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
1 clove garlic
4 chicken thighs, skin on
2 chicken breasts, skin on
2 teaspoons red-wine vinegar
3 tablespoons orange juice
1 tablespoon Dijon mustard
3 teaspoons chopped tarragon
1 teaspoon ground cumin
Pinch Aleppo pepper
3 tablespoons extra virgin olive oil, more for greens
1/4 cup whole-milk yogurt
1 romaine heart in 2-inch pieces
2 handfuls red-leaf lettuce
20 mint leaves
8 icicle radishes, thinly sliced
1/2 pound green beans, blanched

Steps:

Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
Arrange chicken over greens and spoon dressing on top. Serve.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams

WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET

Warm lentil salad with Serrano, chicken & rocket image

A filling rustic summer salad

Provided by Jane Hornby

Categories Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 10

Ingredients

1 red onion , halved and very thinly sliced
1 tbsp sherry vinegar
handful flat-leaf parsley , roughly chopped
4 ripe tomatoes , roughly chopped
2 tsp small capers , drained
250g pouch ready-cooked Puy lentil (I used Merchant Gourmet)
2 tbsp extra-virgin olive oil , plus extra
8 slices Serrano ham
meat from 2 cooked chicken breasts , torn into pieces
100g bag wild rocket

Steps:

Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.

Nutrition Facts : Calories 320 calories, Fat 3 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2012 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein

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