Garys Farfalle Chicken Salad Recipes

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FIERI FARFALLE SALAD



Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
  • Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
  • Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
  • In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

FAIRFIELD GROCERY'S CHICKEN SALAD



Fairfield Grocery's Chicken Salad image

I had this at our office Thanksgiving potluck yesterday - it's so good! My preferred chicken salad has always been super, super simple - chicken, celery, mayonnaise, lemon juice, salt - not really a big fan of grapes, pecans or apples in chicken salad. Everyone at work enjoyed this recipe, and my co-worker told me it was a Southern Living recipe.

Provided by Pinay0618

Categories     Chicken Breast

Time 1h10m

Yield 8 cups

Number Of Ingredients 11

3 lbs boneless skinned chicken breasts
1 (49 1/2 ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnut, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
  • Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
  • Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

Nutrition Facts : Calories 588.1, Fat 35, SaturatedFat 5.6, Cholesterol 131.9, Sodium 1559.1, Carbohydrate 26.3, Fiber 1, Sugar 7.6, Protein 41.3

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