Lemon Rosemary Chicken Salad Topper Recipes

ROSEMARY LEMON CHICKEN SALAD

Steps:

• Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).

LEMONY ROSEMARY CHICKEN SALAD

Steps:

• Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
• Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
• Add the chicken to a large bowl and stir in the remaining ingredients.
• Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

LEMON ROSEMARY CHICKEN OR TURKEY SALAD

Steps:

• In bowl, mix Salad ingredients.
• Serve with chips and/or on mixed greens.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

ROTISSERIE LEMON-ROSEMARY CHICKEN

Steps:

• Wash chicken inside and out under cold water and pat dry.
• Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
• Mix marinade ingredients and pour over chicken.
• Marinate in refrigerator about 8 hours.
• Remove chicken from marinade and drain.
• Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
• Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
• Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.

ROSEMARY CHICKEN SALAD

Steps:

• Add the chicken and celery to a mixing bowl; toss to combine.
• In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
• Spoon mayo mixture onto chicken mixture; stir gently to distribute.
• Season to taste with salt and pepper.
• Chill in the refrigerator 4-6 hours before serving.