Garlic And Herbs Chicken Salad Recipes
GARLIC AND HERBS CHICKEN SALAD
A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!
Provided by K-Jon Chef
Categories Lunch/Snacks
Time 2h30m
Yield 10 10 sandwiches, 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!
Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4
CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
GARLIC AND HERB CHICKEN PASTA SALAD
Provided by Tregaye Fraser
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
- In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
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