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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.
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
You can have Chicken Salad using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chicken Salad
- Prepare 1 bag of Dole salad classic iceberg.
- It's 1 of boneless chicken breast.
- You need 2 of tomatoes.
- Prepare 4 of eggs.
- It's 1 cup of cheese.
- Prepare 1 tbs of ranch dressing.
With chicken salad, the simplest recipes are the best. Don't use FF mayo, use light if you absolutely must. Hellman's or Duke's mayo yields the best results. I love Miracle Whip but not in chicken salad.
Chicken Salad step by step
- Bake chicken for 30 minutes.
- Chopped tomatoes.
- Boil eggs for 45 minutes.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. I love chicken salad and I had one leftover herb grilled chicken breast and some fresh basil in the fridge and didn't know what to make for lunch. Chop cooked and cooled chicken and place into a large bowl with celery and onions.; Mix dressing ingredients (per recipe below) in a bowl.