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Non traditional chicken salad recipes?
Posted on 7/17/14 at 2:19 pm
Posted on 7/17/14 at 2:19 pm
I eat a chicken salad wrap for lunch several times a week and I am looking to try some different variations. I recently made one with fresh oregano, olive oil, halved cherry tomatoes, red onion, kalmata olives, lemon juice and feta cheese that was really good. I do one with curry, grapes and almonds fairly often. Thinking of trying to come up with one using jarred pesto tonight. Any other ideas?
Posted on 7/17/14 at 2:23 pm to mouton
I make a chicken salad with roasted chicken, apples, grapes, sliced almonds, lemon juice, hummus and greek yogurt. Comes out good and is pretty healthy.
Posted on 7/17/14 at 2:28 pm to mouton
Barefoot Contessa's Chinese Chicken Salad
Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 45 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 45 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Posted on 7/17/14 at 2:34 pm to mouton
Mine is pretty straightforward. I use chopped chicken breast, diced celery, Kosher dill relish, coarse ground spicy brown mustard and mayonnaise. I season with Slap Ya Mama.
The spicy mustard and SYM give a good bite and the celery/relish give a bit of texture.
I'm not a fan of raisins, cranberries and whatnot in my chicken salad. I have made some using curry powder which have turned out well.
The spicy mustard and SYM give a good bite and the celery/relish give a bit of texture.
I'm not a fan of raisins, cranberries and whatnot in my chicken salad. I have made some using curry powder which have turned out well.
This post was edited on 7/17/14 at 2:37 pm
Posted on 7/17/14 at 2:39 pm to mouton
We make chicken salad with mayo, apple cider vinegar, grapes, red onion, and poppy seeds. Serve it on pita.
Posted on 7/17/14 at 2:48 pm to mouton
I like simple.
In a blender or food processor, puree together 1 cup of whole fat Greek yogurt, 1 carrot, 1/4 onion, 1 celery stalk and 2 cloves of garlic.
Add salt and pepper.
Add as much chicken as you'd like.
In a blender or food processor, puree together 1 cup of whole fat Greek yogurt, 1 carrot, 1/4 onion, 1 celery stalk and 2 cloves of garlic.
Add salt and pepper.
Add as much chicken as you'd like.
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