Radish Sprout Salad Recipes Recipe For Chicken

RADISH-SPROUTS SALAD

Steps:

• Trim radishes, rinse, pat dry and cut into thin slices.
• Trim frisee, rinse, spin dry and divide into bite-sized pieces.
• Peel the cucumber and cut into thin slices. Peel, halve and slice onion into thin rings.
• Place sprouts in a sieve, rinse and drain well.
• Drain pickled cucumbers and finely chop. Coarsley chop the cheese.
• Mix vinegar and vegetable broth in a salad bowl. Season with salt and pepper and whisk in olive oil.
• Stir in radishes, onion, fresh cucumber, pickled cucumber, cheese and sprouts. Marinate about 10 minutes. Season to taste with salt and pepper. Fold in frisee and serve.

SPRING CHICKEN SALAD

Steps:

• Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
• Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
• Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

CHICKEN, CELERY, AND RADISH SALAD

Steps:

• Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
• Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
• Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

ROTISSERIE CHICKEN SALAD

Steps:

• Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.