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.
SKINNY PANTRY HERB-CRUSTED CHICKEN SALAD
Healthy and tasty? This salad delivers on both!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 375° F.
- Place olive oil in large bowl. Pat chicken dry, then add to bowl; toss to coat.
- In food processor, place bread. Cover; pulse until bread crumbs are as small as grains of rice. Add remaining Breading ingredients; pulse to combine. Add bread crumb mixture to bowl with chicken tenders, and press to adhere mixture to chicken.
- Place metal cooling rack sprayed with cooking spray on top of cookie sheet, then place prepared chicken on rack. Bake 15 to 20 minutes or until instant-read thermometer inserted in chicken reads 165° F.
- In small bowl, beat mustard, vinegar and honey with whisk; set aside. In large bowl, mix greens, cucumbers and tomatoes. Reserve 2 tablespoons dressing; set aside. Toss remaining dressing with greens mixture until well coated. Divide salad among 4 serving plates. Top with chicken and a drizzle of reserved dressing. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 18 g, TransFat 0 g
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
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
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