CHICKEN SALAD MY WAY
My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!
Provided by ILLUMINATIAN
Categories Salad
Time 8h45m
Yield 3
Number Of Ingredients 14
Steps:
- Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
- Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
- Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 19 g, Cholesterol 54.5 mg, Fat 37.3 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 357.4 mg, Sugar 12 g
CHICKEN BERRY SALAD, ANOTHER VERSION
This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing.
Provided by Annacia
Categories Salad Dressings
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
- In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Nutrition Facts : Calories 344.1, Fat 25.9, SaturatedFat 3.2, Cholesterol 43.9, Sodium 50.6, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 19.4
MAXINE'S PASTA SALAD
My friend Maxine never ceases to amaze me with the way she prepares food. Simple and delicious. Her pasta salad is not only my favorite, but it makes a colorful presentation. Serving size, cooking and prep times are all estimates.
Provided by mermaidmagic
Categories Vegetable
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare packet of salad dressing with oil and vinegar, as stated on envelope.
- Place cooked pasta in a large bowl.
- Add sliced mushrooms, olives, peppers, asparagus, cheese and Italian dressing.
- Mix well.
- Add salt and pepper to taste.
- Mix well and adjust s&p or cheese to taste.
- Serve at room temperature.
- Maxine likes to arrange some of the colored vegetables on top for a prettier presentation.
Nutrition Facts : Calories 418.6, Fat 20.1, SaturatedFat 4.2, Cholesterol 11.1, Sodium 297.7, Carbohydrate 52.1, Fiber 9.1, Sugar 2.7, Protein 10.4
CHICKEN SALAD FOUR WAYS
Chicken salad isn't just a way to use up leftover chicken-if it's good enough, it can be a reason to cook a chicken in the first place! Here you'll learn a basic chicken salad recipe, plus three ways to build on it if you're looking for something a little different.
Provided by Michael Ruhlman
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Basic Chicken Salad: Dice the chicken, keeping as much skin as you like, and transfer to a large mixing bowl. (You should have about 8 cups, enough to make all four versions of chicken salad.)
- Mince shallot. Sprinkle with a pinch of salt on the cutting board, then run knife through the minced shallot again to distribute the salt and to create a finer mince. Transfer to a small mixing bowl. Squeeze lemon juice over the shallot and let rest for at least 10 minutes and up to 30, to remove the raw flavor. (This process is called "macerating.")Meanwhile, dice celery so the pieces are the same size as the diced chicken, or smaller; add to the bowl with reserved chicken.
- Crush the garlic and roughly chop. Use a Microplane to grate the ginger, about 1 teaspoon. Into a small saucepan over medium heat, add oil, garlic, and ginger. Sauté until aromatic, stirring frequently, 1-2 minutes. Turn off the heat; then add curry, cumin, turmeric, and cayenne to the pan; stir until a paste forms. Let cool.
- Remove tarragon leaves from stems; discard the stems. Mince the tarragon leaves; you should have about 2 tablespoons. Set aside. Assemble Basic Chicken Salad: Add mayonnaise to a bowl. Scoop the minced shallot out of its bowl with a teaspoon, leaving behind the lemon juice, and add to the mayonnaise. (Discard the lemon juice.) Stir mayonnaise and shallot until combined. To the bowl of chicken and celery, add half of the mayonnaise mixture and stir until evenly coated, then add more mayonnaise to taste. Season with salt and freshly ground pepper. (Makes about 8 cups Basic Chicken Salad.)
- Tarragon Chicken Salad: To 2 cups of Basic Chicken Salad, add minced tarragon and tarragon vinegar; stir until evenly combined. Adjust seasoning with salt and pepper to taste. (Serves 2.)
- Jerk Chicken Salad: Squeeze lime juice into a mixing bowl with the mayonnaise. Add jerk seasoning, and stir until combined. Add mixture to 2 cups Basic Chicken Salad; stir until evenly combined. (Serves 2.)
- Curried Chicken Salad: Add curry paste to mayonnaise, and stir until evenly distributed. Add curried mayonnaise to 2 cups Basic Chicken Salad; stir until evenly combined. Add freshly squeezed lime juice and salt to taste, and stir again. (Serves 2.)
- Assemble sandwiches: Pile a scoop of chicken salad onto a slice of bread; top with lettuce and a second slice of bread. Repeat with remaining chicken salad, bread, and lettuce.(Note: Chicken salad will keep for up to 2 days in the fridge in an airtight container. Assemble sandwiches immediately before serving.)
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