CLASSIC CHICKEN SALAD
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
COPYCAT CHICKEN SALAD
This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.
Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.
CHICKEN SALAD VERONIQUE
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
CHICKEN FRICASSEE WITH VERMOUTH
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, times classics, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN VERMOUTH
Greek inspired chicken breasts with the taste of vermouth, cinnamon, lemon rind and finished with yogurt. Would be nice served with spinach and rice. Cook time an estimate, only made this once.
Provided by MNLisaB
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a nonstick skillet until very hot.
- Reduce the heat to medium high, add olive oil.
- Add the onion and saute until the onion begins to brown.
- Add the garlic to the onion and stir.
- Wash, dry and cut chicken into bite sized chunks.
- Add to the pan and brown chicken on all sides.
- Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
- Cover and cook over low heat until the chicken is cooked through.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
- Add the yogurt, salt and pepper and mix well.
- Heat on low for about two more minutes.
Nutrition Facts : Calories 313.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 67, Sodium 386.7, Carbohydrate 26.3, Fiber 2.8, Sugar 11.7, Protein 32.1
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
VERMOUTH CHICKEN
I have been making this for years. I have yet to find anyone who doesn't like it. I even found a way to make it camping lol. My recipes are very detail oriented. I make sure anyone can do it.
Provided by Mark Gardiner
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix breadcrumbs and cheese together. In a separate bowl whisk together, the eggs and a little salt and pepper. Take chicken breasts and cut into 1-inch strips. If you want bigger portions then cut accordingly. Now take each piece of chicken and dip into egg wash and then into breadcrumb/cheese mixture. To insure a good coating, push down on the chicken as you are rolling it in the breadcrumbs. As each piece is breaded, place on a plate. When you are finished, wrap plate with plastic wrap and put in the fridge for at least 30 minutes. You can do this step several hours ahead of time.
- 2. In a large heavy skillet, heat the butter and oil, when butter foams, add the chicken and cook over medium heat for 3-4 minutes on each side, or until it has a nice golden color. Now add the vermouth to the chicken, put your lid on and lower the heat. You want to let it simmer for about 10-12 minutes. Now you should have only a few tablespoons of sauce left in the skillet. At this point, you need to transfer the chicken to a plate. I like to put the chicken in the microwave to stay warm. You could also turn you oven on just long enough to get it warm and place chicken in there.
- 3. Raise your heat and add a few tablespoons of olive oil. Once the oil has heated up add mushrooms and cracked pepper. The mushrooms will look like a lot, but they will shrink. Cook for about 8-10 minutes stirring frequently. Now add your cream to the pan. You do not want the heat to high as this will burn the cream and ruin it. Once the cream is boiling, begin stirring it around until it starts to get thick, this should take about 10 minutes or so. If you want a thicker sauce you need to simmer longer. Now is the part were salt is added, this is what brings the sauce together. When adding salt, do so a little at a time. You can always add more, but you cannot take away. Start out with a 1/2 teaspoon of salt, and see if that is to you liking, add more if needed. You will know your there when the sauce begins to not taste so much like straight cream. As far as the pepper, which is completely up to you, add as much as you like. I like a lot of fresh pepper in mine, but that's me. Assuming this process did not take to long, your chicken should still be nice and warm. If not you can give it a quick 1 minute zap in the microwave. If you used the oven method, be careful the plate will be hot. Now take the chicken, put on individual plates and spoon sauce over, and enjoy. This dish can be served over noodles or even rice. Just be sure to start either with enough time to finish when everything else is done. I hope you enjoy!
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
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