Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken breast salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken Breast Salad is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Breast Salad is something that I have loved my whole life. They are nice and they look fantastic.
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken breast salad using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast Salad:
- Take 4 lg. chicken breast
- Make ready 1 head iceberg lettuce
- Take kosher salt
- Take course black pepper
- Make ready 3 roma tomatoes
- Make ready 2 boiled eggs
- Make ready 4 pk. mini cucumber
- Make ready baby carrots(halfed)
- Take olive oil
In a twist on an ordinary green salad with chicken, Food & Wine's Laura Rege poaches chicken breasts in almond milk before cooling, shredding and mixing with crunchy and colorful purple. Place the chicken in a large pot, along with the onions, carrots, celery, and peppercorns. Add water or broth to cover. Cover the pot and bring to a boil.
Steps to make Chicken Breast Salad:
- Chop veggies and, set aside, then lettuce.
- Add olive oil to the skillet and, heat season chicken and, sautee take out and let rest then, and assemble.
Reduce heat to a gentle boil. When the chicken is cool, remove meat from the bones and discard the skin and bones. With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. —Carolee Ewell, Santaquin, Utah Once your chicken breasts are baked and shredded, have fun experimenting with different dressings such as nonfat yogurt or bottled salad dressing rather than mayonnaise. Season the chicken breasts with salt and pepper.
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