Warm Chicken Salad With Garlic Mushrooms Recipes

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WARM CHICKEN SALAD WITH GARLIC MUSHROOMS



Warm chicken salad with garlic mushrooms image

A mouthwatering, warm winter salad made from just a handful of simple ingredients

Provided by Tony Tobin

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

2 large chicken legs or 4 large thighs
2 tbsp olive oil
100g shiitake or chestnut mushroom , sliced
4 garlic cloves , crushed
1 tsp fresh thyme
140g bag herb salad
garlic bread, to serve

Steps:

  • Preheat the oven to 220C/Gas 7/fan oven 200C. Rub the chicken pieces with the olive oil, salt and pepper, then put them skin side down in a small casserole or roasting tin. Roast in the oven for 30 minutes. Remove from the casserole and set aside. Leave the oven on.
  • Spread the mushrooms, garlic and thyme in the casserole or tin and place the chicken pieces on top, this time skin side up. Pour 200ml/7fl oz hot water around the chicken and return the casserole or tin to the oven for another 30 minutes, stirring and checking after 15 minutes that there is enough liquid to form a stock, as this will be the Everyday food dressing. If there isn't, add a little more hot water. Remove the casserole from the oven and allow to cool slightly.
  • Using a fork and your fingers, finely shred the chicken into a bowl. Add the mushrooms, garlic and all the juices from the casserole. Mix well and season.
  • To serve, sprinkle the salad leaves into the mushroom and chicken mixture and gently toss them through so they just wilt a little in the warmth. Serve the salad in a large bowl or on a platter, with some garlic bread on the side.

Nutrition Facts : Calories 385 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.29 milligram of sodium

HOT CHICKEN SALAD CASSEROLE



Hot Chicken Salad Casserole image

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
  • Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

HOT CHICKEN SALAD II



Hot Chicken Salad II image

It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!

Provided by JEANNIED59

Categories     Salad

Yield 6

Number Of Ingredients 7

3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
½ cup chopped celery
1 cup crushed butter crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small skillet, saute the mushrooms in oil.
  • Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g

CHICKEN SALAD WITH WARM MUSHROOM DRESSING



Chicken Salad With Warm Mushroom Dressing image

From one of my favorite local restaurants, Venetto Trattoria, in Scottsdale, AZ. Everyone loves this salad and they kindly shared the recipe with me.

Provided by Vicki in AZ

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

8 chicken breasts (6 oz. each)
1/4 cup olive oil
2 tablespoons finely chopped garlic
18 ounces cremini mushrooms
28 ounces mixed baby greens
8 ounces butter
3 roma tomatoes, finely diced
chopped fresh parsley
salt and pepper

Steps:

  • Marinate chicken in chopped garlic, parsley and olive oil.
  • Cook 10 oz. of sliced mushrooms with 2 cups of water until reduced to one half.
  • Liquefy in food processor and strain.
  • While mushroom mixture is still warm, add butter and stir until creamy.
  • Add salt and pepper to taste and keep warm.
  • Slice remaining 8 oz. mushrooms thinly.
  • Grill chicken and slice thinly.
  • Place greens in eight large salad bowls.
  • Add sliced mushrooms and arrange chicken slices on top.
  • Sprinkle with tomatoes.
  • Generously pour warm dressing on top and garnish to taste with freshly chopped parsley and fresh ground pepper.

Nutrition Facts : Calories 533.7, Fat 43.3, SaturatedFat 19.4, Cholesterol 153.8, Sodium 299.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.8, Protein 32.4

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD



Warm Chicken, Mushroom, and Spinach Salad image

Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
2 whole boneless chicken breasts, skin on, split
Salt and freshly ground black pepper
1 small onion, chopped fine
10 white mushrooms, trimmed and cut into 3/4-inch pieces
1 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon butter
4 handfuls fresh baby or flat-leaf spinach, (8 to 10 ounces), stems cut

Steps:

  • Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
  • Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
  • Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
  • Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

WARM BALSAMIC VINEGAR CHICKEN SALAD WITH GOAT CHEESE



Warm Balsamic Vinegar Chicken Salad With Goat Cheese image

I was looking for a way to use my expensive Balsamic Vinegar and Goat cheese. Here it is! You can substitute any greens in this salad, it really seems to be the vinegar that makes the salad. I tried putting some raw mushrooms in this and it didn't go too well, I've also tried adding raw tomatoes to the end product of this salad as well as the cooked ones and that seems okay. If your kale is too bitter or weird add a smattering of salt or lemon juice. If you don't have white wine add whatever (decent) wine you have. You don't have to use fresh ground salt and pepper but I always do.

Provided by Aspenwall

Categories     One Dish Meal

Time 40m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 13

3/4 lb boneless skinless chicken breast, cut into bite size pieces
2 ounces crumbled goat cheese
2 blanched kale leaves (or boiled and cooled)
1/4 cup blanched spinach (or boiled and cooked, you can also use thawed frozen spinach or raw spinach)
1/4 cup crushed or diced, fresh or canned tomato (if using fresh use one small tomato and also add two tablespoons of chicken broth at the same time y)
2 tablespoons chopped walla walla onions (or other sweet)
1 large garlic clove, crushed or finely chopped (you can also use coarsely chopped roasted garlic in place of the raw but use twice as much)
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh ground pepper
1 pinch sea salt
3 tablespoons white wine
1/4 cup chicken broth

Steps:

  • Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
  • Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
  • Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
  • cooking times are approximately I have no idea how long this took me.

Nutrition Facts : Calories 258.9, Fat 11.7, SaturatedFat 4.9, Cholesterol 80.8, Sodium 457.6, Carbohydrate 3.3, Fiber 0.5, Sugar 1.5, Protein 31.1

WARM CHICKEN SALAD



Warm Chicken Salad image

Provided by Amanda Hesser

Categories     salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 clove garlic
4 chicken thighs, skin on
2 chicken breasts, skin on
2 teaspoons red-wine vinegar
3 tablespoons orange juice
1 tablespoon Dijon mustard
3 teaspoons chopped tarragon
1 teaspoon ground cumin
Pinch Aleppo pepper
3 tablespoons extra virgin olive oil, more for greens
1/4 cup whole-milk yogurt
1 romaine heart in 2-inch pieces
2 handfuls red-leaf lettuce
20 mint leaves
8 icicle radishes, thinly sliced
1/2 pound green beans, blanched

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.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams

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