Ckicken Supper Salad Recipes

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SPRING CHICKEN DINNER SALAD



Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories     Bon Appétit     Dinner     Chicken     Salad     Green Bean     Radish     Lettuce     Avocado     Basil     Poach     Spring     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Wheat/Gluten-Free     Healthy     Quick & Easy     Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

  • Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
  • Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
  • Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
  • Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
  • Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

  • In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

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