Tag Archives: chicken salad

Recipe for tangy grilled chicken salad

Posted on by

salad

Recipe for tangy grilled chicken salad

Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, pepper, pickles and a variety of mustards. In the United States it refers to a salad consisting primarily of chopped chicken meat and a binder such as mayonnaise or salad dressing. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover or canned chicken.

In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice. The American form of chicken salad was first served by Town Meets in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day.

Chicken Salad

For this recipe, we freshened up our salad by adding some berbere, an Ethiopian spice blend that can feature any number of seasonings, but often includes ginger, cardamom, garlic, cumin and chilies. If you can’t find it or you prefer something a little more tame, switch it out for another spice blend, such as curry powder or Italian seasoning.

For even more flavor and some textural contrast, we added chopped Peppadew peppers. You usually can find these alongside the olives at the grocer. Cherry peppers also would work. After some chopped fennel bulb, a handful of toasted almonds and some grapes, we were finished.

We like to serve this salad stuffed in whole-wheat pita pockets with salad greens, but you also could spoon it over a bed of greens for a hearty salad.

___

TANGY GRILLED CHICKEN SALAD

Start to finish: 45 minutes

Servings: 4

1 pound boneless, skinless chicken breasts

Salt and ground black pepper

Canola or vegetable oil

1 to 2 teaspoons berbere seasoning

5.3-ounce container nonfat plain Greek yogurt

1/2 cup chopped Peppadew peppers

1/2 bulb fresh fennel, trimmed and diced

1 cup red grapes, halved

1/4 cup slivered, toasted almonds

4 small whole-grain pita pockets

2 cups salad greens

Heat the grill to medium-high.

Place the chicken breasts between sheets of plastic wrap. Using a meat mallet or rolling pin, pound the meat to an even 1/2 inch thickness. Season with salt and black pepper.

Soak a crumpled paper towel with the oil. Clasping the paper towel with tongs, oil the grates of the grill. Grill the chicken breasts for 4 minutes per side, or until the chicken is cooked through and reaches 165 F. Set aside to cool, then cut into small chunks.

In a large bowl, combine the berbere with the yogurt, Peppadew peppers, fennel, grapes, almonds and the cooled chopped chicken. Mix well, then season with salt and pepper.

Fill each pita pocket with a quarter of the salad greens, then spoon some of the chicken salad into it.

Nutrition information per serving (values are rounded to the nearest whole number): 300 calories; 50 calories from fat (17 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 65 mg cholesterol; 29 g carbohydrate; 34 g protein; 5 g fiber; 260 mg sodium.

Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Click here for more information


salad

Return from salad to Home Page


If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:
facebook likes google exchange
Likerr.eu
Ex4Me
Web hosting


Follow spanishchef.net on TWITTER

Recommended Reading

Lose Weight With This Healthy Lean Chicken Salad Recipe

Posted on by
Reply

Lose Weight With This Healthy Lean Chicken Salad Recipe

This lean chicken salad recipe is perfect for eating alone on a bed of lettuce or on toasted whole wheat bread. Chicken salad will spice up any dinner plate.

This recipe even has a sweet taste with the addition of raisins.

Ingredients:

3 boneless, skinless chicken breast meat, cubed
1/2 cup sweet pickle relish
¼ cup red onion, finely minced
1 cup fat free mayonnaise
¼ cup celery, finely minced
¼ cup red bell pepper, diced
¼ cup cherry tomatoes, diced
2 tsp. salt
2 tsp. black pepper
2 tsp. garlic powder
1 tbsp. fresh squeezed lemon juice
½ cup raisins

To Make:

Preheat the oven to 350 degrees. Grease a casserole dish with cooking spray or olive oil. You can buy pre-cubed chicken or buy whole chicken breasts and cut them up yourself.

If you cut the kitchen up this way, you will be available to cut the chicken to your liking. In a medium sized mixing bowl, combine the cubed chicken, the mayonnaise, and the fresh squeezed lemon juice.

Lemon juice out of a bottle may be substituted, if you prefer. Stir the chicken salad. Now add the sweet pickle relish, red onion, and celery. More mayonnaise may be used if mixture becomes too dry.

Continue stirring. Add the red bell pepper, cherry tomatoes, and the raisins. Lastly add the salt, black pepper, and garlic powder to the chicken salad.

Cream this mixture together well and spoon it into the casserole dish. Spread the chicken salad around evenly. Bake the chicken salad on 350 degrees for 12-15 minutes or less depending on the size of your oven. Remove the pan from the oven and let it cool.

Place the chicken salad into a serving dish with a lid.

Chill the chicken salad before serving.

author:Anita Johnston

Diet and Weight loss with Bill & Sheila

Recommended Reading