CHICKEN SALAD FAST FOOD RECIPES

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RACHEL’S FAVORITE QUICK & EASY CHICKEN SALAD! | CLEAN FOOD ...



Rachel’s Favorite Quick & EASY Chicken Salad! | Clean Food ... image

Quick & EASY Chicken Salad

Provided by Rachel Maser

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 8

2 cups shredded chicken breast
1/4 cup plain Greek yogurt
1 Tbsp dijon mustard
1/2 tsp garlic powder
1/2 cup celery stalks, sliced thin
1 cup red, or purple grapes, halved
1/4 cup sliced almonds
a pinch of sea salt and fresh ground black pepper to taste

Steps:

  • In a large bowl gently combine all of the ingredients.
  • Store in fridge for up to 5 days.
  • Serve as is, in a lettuce wrap, or on top of a toasted slice of Ezekiel bread.

VIETNAMESE CHICKEN SALAD RECIPE - QUICK FROM SCRATCH ...



Vietnamese Chicken Salad Recipe - Quick From Scratch ... image

Bold flavors star in this Vietnamese salad—acidic lime juice, hot pepper, salty soy sauce, and cooling herbs. The combination of mint and cilantro is typical and refreshing, but you can use only one herb, or leave them both out completely if you prefer.Plus: More Chicken Recipes and Tips

Provided by Food & Wine

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 cup canned low-sodium chicken broth or homemade stock
4 scallions including green tops, chopped
1/2 teaspoon salt
1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
3 carrots, grated
6 tablespoons chopped fresh mint and/or cilantro (optional)
1/4 cup lime juice (from about 2 limes)
1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
4 teaspoons sugar
1/4 teaspoon dried red-pepper flakes
1/4 cup chopped peanuts

Steps:

  • Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
  • In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

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