Spring Chicken Salad Recipes

SPRING CHICKEN DINNER SALAD

Steps:

• Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
• Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
• Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
• Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
• Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SPRING CHICKEN AND PEA SALAD

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS

Steps:

• Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
• Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
• Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
• Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
• Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
• Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.

SPRING CHICKEN SALAD

Steps:

• In a salad bowl, combine the cucumbers, radishes, tomatoes, green onions, cilantro, and chicken. You can also add the tomatoes at the end if you want them to hold their shape better, especially if using campari tomatoes (they're super juicy and delicate).
• In a separate bowl, whisk together the olive oil, lemon juice, apple cider vinegar, and garlic. Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss to combine. Serve immediately.

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES

Steps:

• Viniagrette: Whisk together all ingredients and set aside.
• Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
• Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
• Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
• Line plates with bibb lettuce and place chicken salad on top

SPRING CHICKEN SALAD

Steps:

• Combine all ingredients except lettuce.
• Spoon onto lettuce leaves to serve.

ORIENTAL SPRING CHICKEN SALAD

Steps:

• Poach the chicken in water, soy and ginger until just done. Allow to cool as long as possible in the poaching liquid
• slice cucumber into thin rounds or half moons (whichever you prefer)
• very thinly slice asparagus at a wide angle or use a mandolin to shave long ways into very thin slices.
• thinly slice celery
• zest one orange into a small bowl.
• Section the orange to make 'supremes" over the bowl with the zest, allowing the juices to fall into the bowl with the zest, but setting aside the meat of the fruit.
• (I peel the orange with a knife and squeeze out the peel over the bowl as well, wring out the membrane, get every bit of juice out of the 'leftovers').
• either mince or grate about a half teaspoon of ginger into same bowl. Add vinegar a dash of salt and olive oil and whisk till well incorporated.
• You can server this two ways.
• Arranged salad: Lay washed trimmed romaine on a plate then each of the salad ingredients, sliced poached chicken and the top with some orange segments, extra parsley leaves and dressing.
• OR you can cut the chicken into a small cube and toss everything together with the dressing and serve it over a bed of romaine.