Posts Tagged ‘Chicken Salad’

Mother’s Day Recipe – Smoked Chicken Salad with Raspberry Vinaigrette

Posted in Salads on May 7th, 2010 by admin – Be the first to comment


Make this delicious lunch or dinner recipe for Mom!

Ingredients

  • 1/2 cup seedless raspberry jam
  • 1/2 cup olive oil
  • 1-1/2 cups balsamic vinegar
  • 1-1/2 pounds boneless smoked chicken breast, cut into thin strips
  • 12 cups mesclun mix or baby summer lettuces
  • 4 cups fresh raspberries
  • 1/2 cup toasted sliced almonds
  • 12 cups mesclun mix or baby summer lettuces

Directions

1. For the vinaigrette, combine jam, olive oil, and balsamic vinegar in a screw top jar; shake well.

2. Toss chicken with dressing in a large bowl. Line a large platter or bowl with lettuces. Top with chicken salad, raspberries, and almonds. Makes 8 servings.

*Note: To smoke your own chicken on a barbecue grill, soak 3 cups of wood chips in enough water to cover for at least 1 hour. Brush 4 skinless, boneless chicken breast halves lightly with olive oil and sprinkle with salt and pepper. Arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Add 1 inch of water to dip pan. Drain wood chips. Sprinkle wood chips over hot coals. Place rack on grill. Place chicken breast halves on grill rack above the drip pan. Close grill hood. Grill for 15 to 18 minutes or until chicken is tender and no longer pink.

Chinese Chicken Salad

Posted in Salads on February 2nd, 2010 by admin – Be the first to comment

Ingredients

ASIAN VINAIGRETTE:
* 1/2 cup sesame oil
* 1/2 cup soy sauce
* 1/2 cup rice wine vinegar
* 1/4 cup honey
* 2 tablespoons peanut butter
* 2 tablespoons brown sugar
* 1/4 cup toasted sesame seeds

GRILLED CHICKEN:
* 1/4 cup soy sauce
* 2 Tablespoons brown sugar
* 2 Tablespoons crushed fresh ginger
* 2 whole boneless chicken breasts
SALAD:
* 1/2 head napa cabbage, julienned (about 4 cups)
* 1/2 head red cabbage, julienned (about 4 cups)

Instructions

1. Combine all the vinaigrette ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

2. Mix the soy sauce, brown sugar, and ginger and pour over the chicken in a ziplock bag. Marinate for about one hour, then grill the chicken until cooked through. Cool, then julienne the meat.

3. Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken. Garnish with fried rice noodles and bean sprouts.

SEO Powered by Platinum SEO from Techblissonline