Feta Chicken Salad
';A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!';
INGREDIENTS:
3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste
DIRECTIONS:
In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
Mediterranean Chicken Salad
';Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives.';
INGREDIENTS:
1 1/2 cups sun-dried tomato and oregano salad dressing
4 skinless, boneless chicken breast halves
2 red bell peppers, halved and seeded
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 cup black olives, drained
4 ounces feta cheese, crumbled
1/2 cup sun-dried tomato and oregano salad dressing
DIRECTIONS:
In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Parmesan and Basil Chicken Salad
';A creamy, yummy chicken salad that is a little different from the usual recipes.';
INGREDIENTS:
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
DIRECTIONS:
Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Summer Chicken Salad
';This is a wonderful chicken salad to prepare for company and serve with croissants and a green salad.';
INGREDIENTS:
1 1/2 pounds boneless chicken breast halves - cooked, cooled and cubed
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained and cut in half
1/2 cup chopped pecans
1 cup light mayonnaise
2 teaspoons dried dill weed
2 teaspoons white sugar
DIRECTIONS:
In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.
Lemon Chicken Salad
';This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.';
INGREDIENTS:
1 cup creamy salad dressing, e.g. Miracle Whip 鈩?
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted
DIRECTIONS:
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.Do any of you have a really good Chicken Salad recipe?
Once you've cooked the chicken, rip up a Cos lettuce (or any one you fancy, really!) with some ripe tomatoes and a little red onion. Then try either of these dressings:-
Caesar dressing:
One egg yolk
Pinch of salt
Lemon Juice
Mustard
Olive oil
Garlic
Mix all the above together depending on taste. Drizzle over salad and enjoy! Or mix equal parts olive oil and balsamic vinegar, a little black pepper and some honey (about a teaspoonful) Enjoy ure summer!
I make a standard chicken salad with mayo, finely minced sweet onion (or shallot), celery %26amp; fresh cracked pepper. For a twist on flavor, I add an 1/8 tsp of curry powder - it's amazingly good.
The celery provides crunch while the flavor is tangy, sweet and refreshing. Served on a bed of shredded lettuce. The left-over makes superior chicken salad sandwiches - serve in a soft dinner roll or toasted honey cracked-wheat bread.
Cheers
mix it up with a cobb salad chill with indica and guiness steer clear of white powder
pieces of cooked chicken fried a little, mixed with green olives and little pieces of tomatoes with no seeds, some fresh basil choped very fine, some chilly red peppers, little onions choped very fine and slightly fried (u can put some little garlic if u like it), condimented with olive oil, touch of lemon, salt and pepper according to taste.
(1) Violet Chicken Salad
This Salad is actually a mixture of very tasteful ingredients in a delicious way.
Cuisine Other middle eastern
Main ingredients Red cabbages, Chicken, Red onions, Mayonnaise, Mint
Time of preparation 25 Minutes
Time of cooking 20 Minutes
Serving 4
Submitted by Fagaleelo
Ingredients 4 Red Cabbage ,leaves, shredded
4 Chicken Breasts
4 slices Toast
1 Red Onion ,small size
1 Tomato ,large size, red
1 tbsp Mayonnaise
2 Garlic Cloves ,finely chopped
2 slices Gouda Cheese
1 tsp Basil ,dried and crushed
1 tsp Mint ,dried and crushed
1-2 tbsp Vinegar
2 tbsp Sunflower Oil Crystal
1-2 tbsp Butter
Salt and Pepper
Mint ,leaves for garnish
Directions
Cut tomato into small sized cubes. Cut onion into smaller cubes, but don鈥檛 chop. Cut off toast edges and cut into cubes to make croutons. Cut chicken into bite-sized cubes. Cut cheese into sticks or shred it.
In a skillet, melt butter over medium high heat. Add bread cubes (croutons), garlic, mint and basil. Fry croutons stirring constantly to mix with herbs until it turns golden. Remove from skillet.
In the same skillet, add oil. Add chicken cubes and fry in oil until golden. Remove and drain on kitchen paper. Season with salt and pepper.
In a serving bowl, put cabbage shreds and mix with vinegar, salt and pepper. Add croutons, tomatoes, onions, and chicken cubes.
When the dish becomes cool, add mayonnaise and mix salad ingredients together. Sprinkle cheese on top and garnish with mint leaves.
(2)Grilled chicken Caesar salad
This is no ordinary salad. Some people eat it as a main dish on hot summer days. The whole trick is in the dressing. You can make a lot of the dressing and keep it in the fridge and use it more than once. You can eliminate the chicken and have a delicious classic Caesar salad.
Cuisine Mexican
Main ingredients Lettuce, Chicken
Time of preparation 40 Minutes
Time of cooking 10 Minutes
Serving 5
Ingredients 2 tbsp Lemon Juice
2 tsp Mustard
3 slices Anchovy ,small
3 tbsp Parmesan Cheese ,grated or shredded
6 tbsp Corn Oil Crystal
3 tbsp Worcestershire Sauce
1 tsp Sugar
350 g Chicken ,fillets
1/2 head Lettuce ,medium size, or 1 cappucia head
2 Petit Pain
1 Garlic Clove ,cut into small pieces, (optional)
Salt and Pepper
Directions
Preparing dressing
In a blender or food processor, mix lemon juice, mustard, anchovies, garlic, sugar, Worcestershire sauce, 1 tbsp Parmesan cheese, salt and pepper.
Gradually add 4 tbsp oil, one tbsp at a time and blend until dressing becomes creamy.
Put in a bowl, cover and refrigerate until serving.
Preparing chicken
Season chicken with salt and pepper. If you wish, you can add 2 tbsp of Worcestershire sauce to chicken or marinate it in any way you like.
Brush the grill with 2 tbsp oil and grill chicken until well cooked (about 15 minutes).
Cut chicken into strips (1 cm wide). If you have left over grilled chicken, you can cut them into strips and use them.
Preparing salad
Remove crust of petit pain bread. Dice bread into bite size cubes to make croutons. Broil in oven, toaster, or microwave until crunchy.
Tear lettuce into bite size pieces and spread at the bottom of a serving bowl.
Add croutons and pour dressing over salad. Add chicken strips, then sprinkle the remaining Parmesan cheese on top. Serve immediately.
Tip
You can add 1 or 2 tbsp of boiling water and blend once. It makes dressing lighter in color and gives it texture.
(3)Chicken salad with yoghurt
Cuisine International
Main ingredients Chicken, Lettuce, Black olives, Gouda cheese, Sweet corn
Time of preparation 30 Minutes
Time of cooking 0 Minutes
Serving 5
Ingredients 1/2 Chicken , boiled
1/2 head Lettuce
2 packs Yoghurt
1/2 cup Black Olives , seeds removed
2/3 cup Sweet Corn
1/2 cup Gouda Cheese , shredded
Salt and Pepper
Directions
Remove skin and bones from chicken. Take out strips from chicken flesh with your fingers. You can also use left over grilled or fried chicken.
Cut lettuce into wide strips and put in a serving bowl. Cut each olive in 2-3 pieces and add to lettuce in bowl.
Beat yoghurt well and add little salt and pepper. Add to salad bowl then add sweet corn. Sprinkle cheese on top and serve immediately.
This is an improvisation recipe... it's basic and simple but tasty.Although it's kinda a warm salad, i think it works nice for a summer evening. Basically I sautee chicken breast strips with some garlic in olive oil. When they are almost cooked I finish off with balsamic vineger and/or white wine. I use lots of green leaves(maybe even some cherry tomatoes) place the chicken strips on top and use the juices from the pan as dressing... ocassionally i shave some parmezan cheese for extra flavour and presentation.
You can also add fresh herbs, maybe pesto instead of balsamic vinegar, or any combination that goes with chicken. The main idea I guess with this salad is to use the juices from the pan as a dressing, so knowing that you can try combinations with different ingredients.
Good Luck!
After you have your chicken cooked, I do the basic, chopped celery, onion, and mayo. Then after it is all mixed up add a package of Hidden Valley Ranch Powder to the mix. It is delicious and everyone wonders what the taste is.
Try this...Bring the water to the boil and put the chicken in the pot, boil it, then put off the bones and the skin.
Cut the meat into small pieces...
then mix the boiled-meat cubes with chopped celery, apple cubes, nuts and olive oil. You could add mayo but then the salad would become too hard to digest...It's up to you.Enjoy!
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