CHICKEN SALAD WITH POTATOES RECIPES

CHICKEN SALAD WITH POTATOES AND ARUGULA RECIPE | REAL SIM…

Chicken Salad With Potatoes and Arugula Recipe | Real Sim… image

Provided by Sara Quessenberry

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 pound new potatoes
kosher salt and black pepper
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
3 bunches arugula, thick stems removed (about 6 cups)
1 2 1/2- to 3-pound rotisserie chicken, meat shredded
¼ cup fresh tarragon leaves, chopped
¼ cup Parmesan, shaved (2 ounces)

Steps:

Place the potatoes in a large pot, cover with cold water, and bring to a boil.
Add 1 ½ tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.
Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.

Nutrition Facts : Calories 531 calories, CarbohydrateContent 17 g, CholesterolContent 134 mg, FatContent 28 g, FiberContent 2 g, ProteinContent 50 g, SaturatedFatContent 7 g, SodiumContent 1435 mg, SugarContent 1 g

ROASTED-CHICKEN-AND-POTATO SALAD WITH BéARNAISE DRESSING ...

Roasted-Chicken-and-Potato Salad with Béarnaise Dressing ... image

At Lisloughrey, Wade Murphy's silky, tarragon-inflected dressing—inspired by the classic French béarnaise sauce—is terrific served over chicken breasts, greens and roasted potatoes: the perfect spring meal.Chef Tip Add oil to a vinaigrette slowly to keep it silky smooth.Plus: F&W's Chicken Cooking Guide Roast Chicken Recipes

Provided by Wade Murphy

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 21

Ingredients

2 tablespoons unsalted butter
3/4 cup vegetable oil
1/2 pound small red potatoes, halved
Salt and freshly ground pepper
1/2 pound shiitake mushrooms, stems discarded and caps quartered
1/2 teaspoon chopped rosemary
1/2 teaspoon chopped thyme
1/2 teaspoon chopped oregano
Four 6-ounce boneless chicken breast halves, with skin
1 1/2 tablespoons dry white wine
1 1/2 tablespoons white wine vinegar
1 small shallot, minced
2 large egg yolks
3 1/2 teaspoons fresh lemon juice
1 teaspoon powdered mustard
2 tablespoons chopped tarragon
2 tablespoons extra-virgin olive oil
6 ounces watercress, stems discarded
6 ounces arugula, stems discarded
4 ounces cucumber—peeled, quartered and thinly sliced
1/2 small red onion, thinly sliced

Steps:

Preheat the oven to 375°. In an ovenproof skillet, melt the butter in 2 tablespoons of the vegetable oil. Add the potatoes, cut side down, season with salt and pepper and cook over high heat until browned, 3 minutes. Turn the potatoes and roast in the oven for 20 minutes. Add the mushrooms, season with salt and pepper and roast, stirring a few times, for 25 minutes. Stir in the rosemary, thyme and oregano; keep warm.
Meanwhile, in another ovenproof skillet, heat 2 tablespoons of the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until browned, 3 minutes. Turn the chicken and transfer to the oven. Roast for 10 minutes, until just cooked through. Transfer the chicken to a carving board; let rest.
In a nonreactive saucepan, combine the wine, vinegar and shallot and boil until reduced to 1 tablespoon, 2 minutes; scrape into a blender. Add the egg yolks and blend. Add 1/2 teaspoon of the lemon juice and the mustard and blend. With the machine on, slowly pour in the remaining 1/2 cup of vegetable oil; blend until smooth. Season the dressing with salt and pepper; stir in the tarragon.
In a bowl, combine the olive oil with the remaining 3 teaspoons of lemon juice and season with salt and pepper. Add the watercress, arugula, cucumber and onion and toss. Add the warm potatoes and mushrooms and toss. Slice each chicken breast crosswise and serve with the salad, passing the béarnaise dressing at the table.

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WARM CHICKEN SALAD WITH BABY POTATOES | SAINSBURY'S RECIPES

A warm hearty salad with a sharp and tangy mustard dressing that can also work cold in a lunchbox
From recipes.sainsburys.co.uk
Total Time 30 minutes
Calories 345 calories per serving

Put the potatoes in a large pan of cold water. Bring to the boil, then simmer for 12-15 minutes until tender. When there are 4 minutes of cooking time left, add the beans and petits pois. Drain, reserving 300ml of the cooking water. Cut the potatoes into smaller pieces.

Put the cherry tomatoes in a bowl with the parsley and the cooked potatoes, beans and peas. Season with freshly ground black pepper.

Meanwhile, heat the oil in a large frying pan and cook the chicken fillets and gem lettuce halves for 4-5 minutes on each side. Pour in the reserved veg cooking water along with the lemon juice and continue to cook, covered, for 4 minutes. Remove the chicken (make sure no pink colour remains) and lettuce from the pan, then stir in the mustard to thicken the sauce slightly.

Slice the chicken and serve with the braised lettuce and potato mixture, with a drizzle of mustard sauce over the top.

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HOT CHICKEN SALAD WITH POTATO CHIP CRUST RECIPE | SOUTHERN ...

This retro dish was once a hot favorite on the menus of tea rooms, bridge clubs, bridal showers, and other occasions where ladies lunched. It's similar to a chicken casserole, but contains more crunchy celery and almonds and less creamy binding, making it more like chicken salad – but with the one-dish, full-meal convenience we welcome at suppertime.Chicken salads are quicker and easier these days now that we don't necessarily need to cook the chicken ourselves. We can instead turn to the convenience of a rotisserie chicken from the grocery store, which usually yields about 3 1/2 cups of chicken, the perfect amount for this recipe. Ready-to-use rotisserie meat is flavorful and tender, unlike boiled or stewed chicken that often turns out bland and stringy.Let's chat about the potato chip crust, which might sound too indulgent. Many cooks like top a casserole with something crisp and crunchy to contrast the creamy filling, perhaps bread crumbs, stuffing mix, or crushed crackers that must be moistened with melted butter. A handful of chips needs nothing more than to be crumbled over the dish and might add less fat and salt per serving than their buttered counterparts. This potato chip topping turns out tasty, not greasy. Plus, it's fun and unexpected, which might tempt younger or pickier family members to dig in.This recipe yields 8 generous servings, but is easily doubled in 9-by-13-inch pan when a larger or hungrier crew comes over.
From southernliving.com
Total Time 40 minutes

Bake for 25 minutes or until the top is golden brown and the filling is hot. Let stand 5 minutes before serving warm.

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BEET AND POTATO CHICKEN SALAD - BIGOVEN.COM

"A Traditional Recipe for Contemporary Times"
From bigoven.com
Reviews 3
Total Time 30 minutes
Cuisine American
Calories 580 calories per serving

"In medium saucepan, place chicken breasts and cover with cold water. Over medium-high heat, bring water to a simmer; cover and cook for 8 minutes, until chicken breasts are firm and opaque. Remove chicken from pan; cool. Dice beets and place in small bowl; set aside. Chop chicken into 1 inch chunks; place in large bowl. Stir in potatoes, beets, red onion, dill pickle, mayonnaise and sour cream. Line large serving platter or bowl with watercress. Top with chicken and potato salad. Sprinkle with bacon and walnuts. "

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CHICKEN WITH ROASTED SWEET POTATO SALAD RECIPE | MYRECIP…

Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
From myrecipes.com
Reviews 5
Total Time 30 minutes
Calories 388 calories per serving

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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CRISPY CHICKEN THIGHS & SPINACH-&-PEA POTATO SALAD R…

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Calories 336 calories per serving

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Reviews 5
Total Time 40 minutes
Category main-dish
Calories 490 per serving

Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.

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From recipeluxury.com
Total Time 45 minutes
Category Salad, Side Dish
Cuisine American, Canada, England
Calories 790 kcal per serving

Mix together the lemon juice and olive oil to make the dressing. Plate the spinach leaves in a bowl, add the sweet potato, feta, and chicken, and season. Pour the dressing over the salad, toss to coat the leaves, and serve.

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CHICKEN SALAD WITH POTATOES AND ARUGULA RECIPE | HEALTH.COM

Prep: 20 minutes; Cook: 18 minutes; Stand: 10 minutes.
From health.com
Calories 369 calories per serving

Divide arugula, chicken, tarragon, and potatoes evenly into 4 serving bowls. Drizzle each with dressing, and top with Parmesan.

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ROASTED-CHICKEN-AND-POTATO SALAD WITH BéARNAISE DRESSING ...

At Lisloughrey, Wade Murphy's silky, tarragon-inflected dressing—inspired by the classic French béarnaise sauce—is terrific served over chicken breasts, greens and roasted potatoes: the perfect spring meal.Chef Tip Add oil to a vinaigrette slowly to keep it silky smooth.Plus: F&W's Chicken Cooking Guide Roast Chicken Recipes
From foodandwine.com
Total Time 1 hours 15 minutes

In a bowl, combine the olive oil with the remaining 3 teaspoons of lemon juice and season with salt and pepper. Add the watercress, arugula, cucumber and onion and toss. Add the warm potatoes and mushrooms and toss. Slice each chicken breast crosswise and serve with the salad, passing the béarnaise dressing at the table.

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Total Time 25 minutes
Category Meat and poultry
Calories 346 calories per serving

Fry the onions in 1 tbsp oil and the paprika until golden, then stir in the raisins, followed by the honey and vinegar. As soon as the dressing begins bubbling, stir in the roasted peppers. Heat through for another 1-2 minutes, then toss in a big bowl with the shredded chicken, potatoes, pine nuts, and leaves. Serve straight away.

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Total Time 45 minutes
Calories 391 per serving

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Category Chicken Breast Recipes
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Total Time 40 minutes
Calories 325 calories per serving

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