Salad Chicken In A Simple Way Recipes

CHICKEN SALAD MY WAY

Steps:

• Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
• Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
• Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

EASY HOMEMADE CHICKEN SALAD

Steps:

• In medium mixing bowl combine first three ingredients.
• Stir in the lemon juice and pepper.
• Combine the mayo, pickle relish and prepared mustard.
• Add this sauce to chicken and gently stir in the eggs.
• Cover and chill until ready to serve.

SHREDDED CHICKEN SALAD

Steps:

• Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

SALAD CHICKEN IN A SIMPLE WAY

Steps:

• Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken, 2 tablespoons salt, 1/2 inch ginger, white onion, daikon, cook until the chickens are well done.
• Remove the whole chickens from the pot and then sliced into thin 5 cm lengths.
• Sauce: In a bowl, combine Chili paste, sugar, lime juice, fish sauce, finely minced galic, hot water. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
• Salad: In a large bowl, combine: Peanut oil, Fried onions, red onion, lime juice, seedless cucumber, carrot, daikon, cabbage, bell peppers and then mix well.
• Serving: Pour the sauce slowly into the mixed vegetable bow, not all the sauce to check the salinity, light, sour, sweet, taste characteristics again and make sure the tastes are well more chilli (optional). Sprinkle the herbs around the disk, and mix again.
• Topping: Add some herbs branching surface with crushed peanuts.
• Pruning a tomato to form a rose, put on the middle of the salad ( custom).

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

CHICKEN SALAD FOUR WAYS

Steps:

• Basic Chicken Salad: Dice the chicken, keeping as much skin as you like, and transfer to a large mixing bowl. (You should have about 8 cups, enough to make all four versions of chicken salad.)
• Mince shallot. Sprinkle with a pinch of salt on the cutting board, then run knife through the minced shallot again to distribute the salt and to create a finer mince. Transfer to a small mixing bowl. Squeeze lemon juice over the shallot and let rest for at least 10 minutes and up to 30, to remove the raw flavor. (This process is called "macerating.")Meanwhile, dice celery so the pieces are the same size as the diced chicken, or smaller; add to the bowl with reserved chicken.
• Crush the garlic and roughly chop. Use a Microplane to grate the ginger, about 1 teaspoon. Into a small saucepan over medium heat, add oil, garlic, and ginger. Sauté until aromatic, stirring frequently, 1-2 minutes. Turn off the heat; then add curry, cumin, turmeric, and cayenne to the pan; stir until a paste forms. Let cool.
• Remove tarragon leaves from stems; discard the stems. Mince the tarragon leaves; you should have about 2 tablespoons. Set aside. Assemble Basic Chicken Salad: Add mayonnaise to a bowl. Scoop the minced shallot out of its bowl with a teaspoon, leaving behind the lemon juice, and add to the mayonnaise. (Discard the lemon juice.) Stir mayonnaise and shallot until combined. To the bowl of chicken and celery, add half of the mayonnaise mixture and stir until evenly coated, then add more mayonnaise to taste. Season with salt and freshly ground pepper. (Makes about 8 cups Basic Chicken Salad.)
• Tarragon Chicken Salad: To 2 cups of Basic Chicken Salad, add minced tarragon and tarragon vinegar; stir until evenly combined. Adjust seasoning with salt and pepper to taste. (Serves 2.)
• Jerk Chicken Salad: Squeeze lime juice into a mixing bowl with the mayonnaise. Add jerk seasoning, and stir until combined. Add mixture to 2 cups Basic Chicken Salad; stir until evenly combined. (Serves 2.)
• Curried Chicken Salad: Add curry paste to mayonnaise, and stir until evenly distributed. Add curried mayonnaise to 2 cups Basic Chicken Salad; stir until evenly combined. Add freshly squeezed lime juice and salt to taste, and stir again. (Serves 2.)
• Assemble sandwiches: Pile a scoop of chicken salad onto a slice of bread; top with lettuce and a second slice of bread. Repeat with remaining chicken salad, bread, and lettuce.(Note: Chicken salad will keep for up to 2 days in the fridge in an airtight container. Assemble sandwiches immediately before serving.)