Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.
Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let’s start making that salad!
CURRIED CHUTNEY CHICKEN SALAD (from AllRecipes.com)
2 whole chicken breasts (or about 5 cups cubed cooked chicken)
1 cup seedless white grapes, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes.
Greens of your choice for serving
1/2 cup chopped pecans, toasted.
1/2 cup thinly sliced green onions, white and green parts
1/3 cup bottled Major Grey’s chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice
Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.
For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.
Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.
MEXICAN CHICKEN SALAD RECIPE
1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2″ strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.
Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.
Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.