HOW TO MAKE A CHICKEN SALAD RECIPES

Name: Crunchy Mandarin Orange-Chicken Salad
Prep time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 3 c. finely chopped romaine or iceberg lettuce; 2 c. shredded red cabbage; 2 c. shredded chicken; 1/2 c. jarred mandarin oranges, drained; 1 instant ramen packet, crushed (flavor packet discarded); 1/2 c. shredded carrot; 1/3 c. sliced green onions; 1/4 c. sliced almonds; 3 tbsp. rice wine vinegar; 2 tbsp. honey; 1 tbsp. sesame oil; 1 tbsp. hoisin sauce; 2 tbsp. soy sauce; 1 tsp. minced ginger; 1 clove garlic, minced; 1/4 c. vegetable oil

HOW TO MAKE MANDARIN ORANGE-CHICKEN SALAD - DELISH

How To Make Mandarin Orange-Chicken Salad - Delish image

Many restaurant versions of Chinese Chicken Salad, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a ramen noodles.

Provided by Lauren Miyashiro

Categories easy chicken dinner lunch salad

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 c. finely chopped romaine or iceberg lettuce
2 c. shredded red cabbage
2 c. shredded chicken
1/2 c. jarred mandarin oranges, drained
1 instant ramen packet, crushed (flavor packet discarded)
1/2 c. shredded carrot
1/3 c. sliced green onions
1/4 c. sliced almonds
3 tbsp. rice wine vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. minced ginger
1 clove garlic, minced
1/4 c. vegetable oil

Steps:

Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
Before serving, drizzle dressing over salad and toss to combine.

HOW TO MAKE CHICKEN SALAD | CHICKEN SALAD RECIPE | FOOD ...

How to Make Chicken Salad | Chicken Salad Recipe | Food ... image

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breasts halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

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Many restaurant versions of Chinese Chicken Salad, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a ramen noodles.
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Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy
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Total Time 25 minutes
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