6 fresh, filling chicken salad recipes

6 fresh, filling chicken salad recipes

The key to making this go-to entrée salad protein sing: garnish it with grains, fruits and roasted vegetables.

6 fresh, filling chicken salad recipes

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Chicken salad with peanut butter and curry dressing

Add some new flavors to a classic salad with this sweet and sour dish. Get this chicken salad with peanut butter and curry dressing recipe.

A pink bowl of farrosalad with chicken and caprese on a pink table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Hot chicken and Farro Caprese salad

Comfort food in salad form – this high-fiber dish is the perfect winter pick-me-up. Get this hot chicken and farro Caprese salad recipe.

Cobb salad with sliced ​​soft-boiled eggs, tomatoes and chicken in a pink bowl on a pink table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Rotisserie Chicken Winter Cobb Salad with crispy chicken skin

Pick up the hearty salad classic with sweet potatoes and crispy chicken pieces. Get this rotisserie chicken winter salad with crispy chicken skin recipe.

Creamy salad with apples, grapes, celery and chicken on a pink plate sitting on a pink table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Winter Waldorf salad

Packed with roasted fruits and nuts, this refreshing salad is bursting with flavor. Get this winter recipe for Waldorf Salad.

Salad with avocado, sliced ​​chicken and oranges on a pink plate in front of a purple background.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Colourburst Citrus Chicken Salad

Orange slices, beets and radishes give this salad a fresh kick. Get this colourburst citrus chicken salad recipe.

Lettuce with pears, nuts and shredded chicken on a pink plate.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photograph by Erik Putz and Christie Vuong; Food Styling by Ashley Denton; Prop styling by Madeleine Johari)

Chicken, pear and toasted parsnip salad

Combine fresh pear with crisp gorgonzola cheese for a plate of sweet and salty goodness. Get this salad with chicken, pear and roasted parsnips.

4 ways to cook chicken breast

For each method, use 4 small skinless, boneless chicken breasts (approximately 200 g each). A chicken breast is overcooked when a thermometer inserted into the thickest part of the meat reaches 165F. For an easy method that does not need to be cooked, replace the purchased rotisserie chicken.

Pan frying
Season the chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add 1 tablespoon oil and then chicken breast. Cook until the bottom of the chicken is golden brown, approx. 3 min. Reduce heat to medium-low. Turn chicken. Cook under a lid until the bottom of the chicken is golden brown and well done, approx. 7 min.

Sniper
Boil 4 cups of salted water or chicken broth in a large saucepan. Reduce heat to medium. Add chicken breast. Poach gently, turning halfway until cooked through, 8 to 10 min.

Frying
Season the chicken with salt and pepper. Heat a large ovenproof baking pan over medium-high. Add 1 tablespoon oil and then chicken breast. Cook until just golden brown, about 2 minutes on each side. Transfer the pan to a 450F oven. Fry until the chicken is cooked through, 10 to 12 min. (If you do not have an ovenproof pan, transfer the chicken to a baking sheet.)

Grilling
Preheat the grill to medium. Brush the chicken with 1 tablespoon oil and season with salt and pepper. Oil grill. Grill chicken until grilled and cooked through, 5 to 6 minutes per. page.

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