Warm Chicken Salad On Mesclun Lettuce Recipes

WARM CHICKEN SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
• Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

MESCLUN SALAD

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.

GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD

Steps:

• Prepare chicken and salad:
• Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
• Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
• Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
• Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
• Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
• To cook chicken using a gas grill:
• Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
• Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
• Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
• Toss grilled chicken with lime vinaigrette:
• Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
• Assemble salad:
• Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

WARM CHICKEN SALAD ON MESCLUN LETTUCE

Steps:

• Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
• Drain, pat dry, and trim off as much fat as possible.
• Slice the breasts across the grain, cutting the chicken into thin strips.
• In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
• Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
• Drain the chicken, reserving the marinade.
• Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
• Remove the chicken and keep it warm.
• Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
• Then add the butter gradually, stirring it into the sauce.
• Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
• Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
• Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
• Serve hot.
• **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.

WARM SHREDDED CHICKEN SALAD

Steps:

• Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
• Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
• To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

WARM CHICKEN SALAD

Steps:

• Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 - 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
• Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
• Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
• Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
• Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
• Serve in a large salad bowl, garnished with the baby salad leaves.

WARM CHICKEN SALAD

Steps:

• Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
• In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
• In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
• Arrange chicken over greens and spoon dressing on top. Serve.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

SPICY WARM CHICKEN SALAD

Steps:

• Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
• Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
• Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
• Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

MESCLUN SALAD

Steps:

• In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.