HOW TO MAKE CHICKEN SALAD AT HOME RECIPES

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MAKE-AHEAD SPICY CHICKEN AND RICE SALAD RECIPE - PUREWOW



Make-Ahead Spicy Chicken and Rice Salad Recipe - PureWow image

We love a lettuce-free lunch salad for many reasons. Chief among them, it’s easy to make a few days ahead and store in the refrigerator until needed. This make-ahead spicy chicken and rice salad relies on cabbage for a crisp, crunchy bowl sans lettuce. Here we chose purple cabbage because we...

Provided by Katherine Gillen

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1½ cups brown rice
¼ cup unseasoned rice vinegar
¼ cup fish sauce
½ cup freshly squeezed lime juice
4 garlic cloves, minced
3 jalape�o peppers, seeded and minced
¼ cup granulated sugar
½ teaspoon crushed red pepper flakes
2 cups cubed or shredded chicken breast
½ head cabbage, cored and finely shredded
3 scallions, sliced
¼ cup chopped cilantro
1 carrot, julienned

Steps:

  • 1. Cook the rice according to the package directions. Transfer to a large bowl to cool while you make the dressing. 2. In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, garlic, jalape�o, sugar and red pepper flakes. 3. Add the chicken, cabbage, scallions, cilantro and carrot to the cooled rice. Pour the dressing over the mixture and toss to combine. The salad will keep for up to 4 days in the fridge.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 46 grams carbohydrate, FatContent 7 grams fat, ProteinContent 18 grams protein, SugarContent 11 grams sugar

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

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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MAKE-AHEAD SPICY CHICKEN AND RICE SALAD RECIPE - PUREWOW
We love a lettuce-free lunch salad for many reasons. Chief among them, it’s easy to make a few days ahead and store in the refrigerator until needed. This make-ahead spicy chicken and rice salad relies on cabbage for a crisp, crunchy bowl sans lettuce. Here we chose purple cabbage because we...
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  • 1. Cook the rice according to the package directions. Transfer to a large bowl to cool while you make the dressing. 2. In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, garlic, jalape�o, sugar and red pepper flakes. 3. Add the chicken, cabbage, scallions, cilantro and carrot to the cooled rice. Pour the dressing over the mixture and toss to combine. The salad will keep for up to 4 days in the fridge.
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