how to prepare roast chicken salad?

Answer 1

Here are some recipes that i have found that you should enjoy .

Roasted Chicken Salad Recipe courtesy Provence Breads and Cafe
Show: $40 a Day
Episode: Nashville on $40 a Day







7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves

Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).

Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.



Dressing:
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Mix all ingredients together.


Chicken and Roasted Vegetable Salad Recipe courtesy of Gourmet Magazine





Note: A 3-pound rotisserie chicken yields about 2 cups white meat and 2 cups dark.
6 small beets (about 1 pound), trimmed
1/3 cup plus 4 teaspoons olive oil
6 small red potatoes (about 3/4 pound)
2 zucchini (about 1 pound)
4 medium carrots
3 tablespoons fresh lemon juice
1 tablespoon minced fresh parsley leaves
2 cups shredded cooked chicken (i.e.: rotisserie chicken)
1 small head frisee or other curly endive or escarole, quartered


Preheat oven to 400 degrees F. Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).

Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.

Cut carrots diagonally into 1/3-inch thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.

In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.

Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.

Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.

Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature. Yield: 2 to 3 servings COOKING LIVE SHOW #CL E276

CHICKEN BARBECUE

1 yellow onion, minced 2 tablespoons vegetable oil 2 large garlic cloves, minced 1 cup ketchup 1/2 cup water 2 tablespoons fresh lemon juice 2 tablespoons unsulphured molasses 1 teaspoon drained bottled horseradish 1/2 teaspoon ground cumin 1/4 teaspoon dried hot red pepper flakes 1/8 teaspoon ground allspice 2 cups diced cooked chicken such as rotisserie chicken 2 or 3 squares caraway corn bread, split horizontally 2 tablespoons minced red onion Accompaniment: 2-cabbage slaw

In a saucepan cook yellow onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 30 seconds. Stir in ketchup, water, lemon juice, molasses, horseradish, cumin, red pepper flakes, and allspice and simmer, stirring once or twice, 15 minutes.

Stir in chicken and simmer until just heated through, about 1 minute.

On 2 or 3 plates spoon chicken and sauce over bottom halves of corn bread squares and sprinkle with red onion. Top barbecue with top halves of corn bread squares and serve with slaw.

Answer 2

Roasted Chicken Salad
2 cups fully cooked roasted chicken breast
1 tsp. onion, finely chopped
1 tsp. celery, finely chopped
3 tsp. sweet pickle relish
4 tablespoons mayonnaise
1/4 tsp. prepared mustard
1 tsp. ground coriander
1 tsp. red hot sauce




Preparation Time Servings
7 Minutes 4

Preparation
In a large bowl, combine all ingredients except chicken; mix well. Stir in chicken. Cover;chill thoroughly. Serve with crackers or with bread for sandwiches. TIP: If using breast halves, remove and discard skin and bones.

Answer 3

Buy a roasted chicken if you don't know how to roast one, take the meat off the carcass, be very careful of small bones.
Cut chicken into small pieces
I add chopped celery, scallions, toasted pecans and craisins-dried cranberries
add mayo until it is the texture you like, some like it dryer, some more moist
add salt and pepper to taste.

Answer 4

Chop it up and ad mayonnaise,onions "and a little celery if you like".I use two forks to shred the chicken.Add the onion,mayo and mix it up.You can use a roasted chicken from the store.Add just about any seasonings you like.A simple answer for a simple question.

Answer 5

I cut the chicken into bite-sized pieces, add a chopped avocado, diced celery, some Miracle Whip, salt and pepper to taste. Yummy.

Answer 6

Chop up roasted chicken in bite size bits taking off all skin and fat and off the bones. Mix with chopped boiled eggs, mayonnaise, olive oil, pickle relish (sweet or dill), I put chopped Granny Smith apple in mine (also in my tuna fish), lemon juice, celery, if you want a little bit of finely chopped onion, sometimes I put avocado, cilantro, basil, or mint. Sometimes I put beau monde seasoning and sometime Cajun. You can also put halves of grapes and curry powder and it is delicious.

Answer 7

while i'm cooking rooster to apply in different recipes, i will poach boneless, skinless rooster breasts in rooster inventory or broth with a pair of entire cloves of garlic and a sprint black pepper. this would not take long and that i provide up and pull each thing out of the pan the instant the rooster is cooked by way of. this methodology ensures the rooster is moist and gentle and the inventory and garlic make certain a wealthy style. i've got extensively utilized gentle juice like apple or pear with some inventory if that's a candy/savory recipe i'm cooking the rooster for.

Answer 8

roast the chicken then mix the cucumber tomatoes and onions .

Answer 9

go to allrecipe.com or recipezaar.com