BEST CHICKEN SALAD RECIPE - MY HEAVENLY RECIPES
This Chicken Salad Recipe will transform the way you eat chicken salad! The best chicken salad recipe I've ever made, and it's so addicting, it's also called Crack Chicken Salad!
Provided by Michelle
Categories Dinner Lunch Side Dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot place the chicken broth, water and chicken breasts, cook.
- In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
- Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
- Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
- In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry ;) I typically do 5-7 TBSP's of water, but you may need more or less depending on how big the chicken breasts are.
- Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don't want so much pepper add less.
Nutrition Facts : Calories 139 kcal, CarbohydrateContent 2 g, ProteinContent 12 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 40 mg, SodiumContent 417 mg, ServingSize 1 serving
CRACK SLAW RECIPE - 1 POINT | LAALOOSH
This low calorie, low carb, high protein recipe is all the rage these days. It’s a simple chicken and veggie stir fry dish that is so good, it’s addictive.
Provided by Wendy
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil over medium heat heat in a large skillet. Add in onions and saute until fragrant, 1-2 minutes. Add in chicken, garlic and ginger, and cook, while breaking up with a wooden spoon, until browned.
- Remove chicken from skillet, and add in the cabbage. Cook until wilted and mostly tender, about 4-5 minutes.
- Return the cooked chicken to the pan. Stir in sesame oil, soy sauce, vinegar, and sriracha. Season with salt and pepper and more sriracha as desired.
Nutrition Facts : Calories 235 kcal, CarbohydrateContent 15.4 g, ProteinContent 32.9 g, FatContent 6 g, SaturatedFatContent 0.7 g, CholesterolContent 71 mg, SodiumContent 656 mg, FiberContent 5.2 g, SugarContent 6.1 g, ServingSize 1 serving
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- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. GET AHEAD Lay out the salmon and cut out six pretty slices that you can wrap around 6 small sprigs of dill, discarding the tougher stalks. Roll them up for a 1980’s-style garnish, place on a plate, cover and return to the fridge. Very finely chop the rest of the salmon and place in a bowl with the cottage cheese. Pick, finely chop and add most of the remaining dill, then squeeze in the juice of 1 lemon and season to perfection, tasting and tweaking. Crack the eggs into a shallow bowl and whisk with the horseradish, ketchup, Worcestershire sauce and a pinch of black pepper. Cover both and refrigerate overnight. TO SERVE Place a large non-stick frying pan on a medium-high heat. Once hot, add 1 tablespoon of olive oil. Dunk the crumpets into the bowl of egg mixture, pressing lightly and turning to encourage them to soak up the mixture. Cook for 2 minutes on each side, or until golden (in batches, if needed). Alongside, place a medium non-stick pan on a high heat with the butter, prawns and a pinch of paprika. After a couple of minutes, add the shrimp to the prawns and toss for a minute, then squeeze in the juice of ½ a lemon and turn the heat off. Divide the crumpets between your plates, topping with the creamy salmon mixture. Spoon over the prawns and shrimp, add the smoked salmon rolls and remaining dill, then flick over an extra pinch of paprika, if you like. Serve with lemon wedges, for squeezing over. Delicious with champagne or whisky.
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Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
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Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
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- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
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