I might sound like a broken record, but it’s for good reason – Chicken Salad is a fabulous thing to have on hand. It’s high in protein, incredibly tasty, and quite versatile. It can be served as a snack with some sliced veggies or crackers, on a bed of lettuce for a light lunch, or spread between some bread for a more substantial meal.
It’s super easy to make. Just throw everything into a bowl, stir really well, and call it a day. I like to let mine sit in the fridge for a few hours before I eat it (if I can hold off), so the flavors have time to develop.
Depending on what’s in my fridge, I’ll either poach chicken for the chicken salad or I’ll use leftover cooked chicken.
Chicken serving of mixed greens is any plate of mixed greens with chicken as a fundamental fixing. Other basic fixings may incorporate mayonnaise, hard-bubbled egg, celery, onion, pepper, pickles (or pickle savor) and an assortment of mustard.
In the United States, “chicken plate of mixed greens” alludes to either any plate of mixed greens with chicken, or a particular blended plate of mixed greens comprising principally of hacked chicken meat and a folio, for example, mayonnaise or serving of mixed greens dressing. Like fish serving of mixed greens and egg plate of mixed greens, it might be served over lettuce, tomato, avocado, or some mix of these. It might likewise be utilized for sandwiches. Normally it is made with extra or canned chicken. It might likewise allude to a garden plate of mixed greens with browned, flame broiled, or simmered chicken (generally cut up or diced) to finish everything.
In Europe and Asia the plate of mixed greens might be supplemented by any number of dressings or no dressing by any stretch of the imagination, and the serving of mixed greens constituents can change from customary leaves and vegetables, to pastas, couscous, noodles or rice.
The American type of chicken plate of mixed greens was first served by Town Meats in Wakefield, Rhode Island, in 1863. The first proprietor, Liam Gray, blended his extra chicken with mayonnaise, tarragon, and grapes. This turned out to be such a prominent thing, to the point that the meat showcase was changed over to a shop.
Why chicken salad
Chicken salad is really the perfect go-to chicken salad for sandwiches or on top of a green salad. You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo. The beauty of chicken salad is the minimum amount of effort required to make it. And the chicken salad can be served alone or as sandwich filler and many other ways; depends on the creativity of the cook. I love to roast chicken pieces ahead of time, but you can also easily purchase a rotisserie chicken from your local supermarket and use that instead. Either way, this chicken salad is so tasty and can also be adjusted to fit your favorite tastes. You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo.
- 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
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- Salt and pepper
- Preheat the oven to 400 degree Fahrenheit.
- Clean your kitchen and utensils thoroughly to make a clean meal.
- Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken.
- Bake in preheated oven until golden brown, about 20 minutes.
- 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.
Mix all ingredients together; it is as simple as that.
Enjoy the salad with your loved ones.