CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
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.
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
HERBED-CHICKEN SALAD
Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
THE BEST CHICKEN SALAD EVER
This is the best chicken salad I have ever had in my life and it is so simple to make.
Provided by Richard Rego
Categories Salad
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g
SAUTEED HERBED CHICKEN SALAD
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield Six servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 832 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
- Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
- Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.
GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES
This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
- Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
- Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.
SHREDDED CHICKEN SALAD
A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.
Provided by Nicole Scammell
Time 1h20m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g
2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD
This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Herbed Chicken (served hot):.
- Mix margarine with spices.
- Coat chicken with herb mixture.
- Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
- For leftover chicken salad:.
- Mix all leftover ingredients together.
- Delicious served on a plate of lettuce- suppose you could put in a sandwich.
- Probably would be best served the next day to let flavors blend mine didn't last that long.
GARLIC AND HERBS CHICKEN SALAD
A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!
Provided by K-Jon Chef
Categories Lunch/Snacks
Time 2h30m
Yield 10 10 sandwiches, 10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4
CHICKEN SAUTé FINE HERBES
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
SAUTEED CHICKEN WITH HERBED SOBA
Soba, thin Japanese noodles, have a nutty flavor and delicate texture. They blend well with the cilantro and ginger in this chicken dish.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.
- Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.
Nutrition Facts : Calories 380 g, Fat 9 g, Protein 29 g
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EASY HERBED CHICKEN SALAD RECIPE — THE MOM 100
From themom100.com
Cuisine AmericanCategory Main CourseServings 4Total Time 25 mins
- Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
- Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You’ll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) — if you’ll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it’s fine to leave it.
- Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
- Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it’s cool enough, or two forks.
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