Rotisserie Chicken Salad With Blackberries Recipes

ROTISSERIE CHICKEN SALAD RECIPE

Steps:

• Pull the chicken meat from the bones. This should get you approximately 3 cups of chicken meat.
• Mix chicken, celery, onion, mayo and mustard. Stir until fully combined.
• Salt and pepper to taste.
• Store and refrigerate in an airtight container.

ROTISSERIE CHICKEN SALAD SANDWICHES

Steps:

• Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
• Serve on split croissants.

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.

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

CHICKEN SALAD

Steps:

• Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
• Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
• Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.

EASY LEFTOVER ROTISSERIE CHICKEN SALAD

Steps:

• Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
• Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

BLACKBERRY CHICKEN SALAD

Steps:

• Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
• OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
• Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
• The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
• Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
• On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
• Be ready for compliments!

ROTISSERIE CHICKEN SALAD WITH BLACKBERRIES

Steps:

• Place lettuce mix on large platter.
• Top with chicken, blackberries, cheese and sunflower kernels.
• Drizzle with dressing; sprinkle with pepper.