Herbed Chicken Salad Recipes

HERBED-CHICKEN SALAD

Steps:

• Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
• Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
• Refrigerate several hours or until chilled.

CHICKEN SALAD WITH HERB MAYONNAISE

Steps:

• Gather the ingredients.
• Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6.
• Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.
• Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked but not overcooked. The minimum safe temperature for chicken is 165 F/73.9 C.
• Remove the chicken from the oven and let it cool. When the chicken is cool enough to handle, dice or chop it into small pieces.
• Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix the mayonnaise mixture with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.
• Serve the chicken salad in sandwiches or on lettuce or mixed greens with avocado slices or sliced fresh tomatoes. Add chips or french fries for a satisfying lunch or easy light supper. Enjoy! .

CHICKEN SALAD WITH FRESH HERBS

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.

HERBED CHICKEN SALAD STUFFED TOMATO

Steps:

• Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.

GARLIC AND HERBS CHICKEN SALAD

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!

CHICKEN AND HERB SALAD WITH NUOC CHAM

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

HERBED CHICKEN CAESAR SALAD

Steps:

• Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until a thermometer reads 170°, turning several times. , Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired.

SAUTEED HERBED CHICKEN SALAD

Steps:

• Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside.
• Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
• Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
• Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.

HERBED CHICKEN, PEACH & FETA SALAD

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

HERBED CHICKEN-CHUTNEY SALAD ON LETTUCE LEAVES

Steps:

• Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
• Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

CHICKEN SALAD WITH HERBS (SANDWICHES)

Steps:

• In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
• Add chopped chicken. Add salt and black pepper to taste. Mix well.
• If placing in a sandwich, multi-grain wheat bread is good.