Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken breast salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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.
Chicken Breast Salad is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken Breast Salad is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have chicken breast salad using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast Salad:
- Make ready 1 Chicken breast
- Get 200 ml Hot water
- Take 2 tsp Soup stock granules
- Make ready 2 tbsp Mayonnaise
- Make ready 1 tsp Grainy mustard
- Get 1/4 onion's worth Onion slices
- Prepare 1 Shredded lettuce, tomatoes
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:
- Since you need to chill the salad, please make it at least half a day before you are planning to eat it. Cut the chicken breast into 4 pieces.
- Dissolve the consomme stock granules in hot water in a deep heatproof dish. Place in the meat, cover with plastic wrap, and microwave for 3 minutes at 600 W.
- Remove from the microwave, flip over the chicken, and microwave for another 2-3 minutes. When cooked through, let them cool in the dish with the wrap left on.
- When they are cool enough to touch with your bare hands, roughly shred the chicken. Soak in the strained soup, and keep in the fridge until right before you are planning to eat your salad.
- You don't need to use the soup. You can pick out your chicken pieces with chopsticks and transfer into a bowl without sieving. Can anybody come up with a way to use the leftover soup?
- Add the prepared onion, mayonnaise, and mustard to the chicken, then mix together. I recommend "Pickled Onion in Vinegar" from the user "Setsumikan".
- Place shredded lettuce on a plate, and serve the chicken on top. I recommend "Lettuce Salad" submitted by user "Kaborin". - - https://cookpad.com/us/recipes/150661-a-very-easy-lettuce-salad
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.
So that is going to wrap this up for this special food chicken breast salad recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
