Chicken Salad Recipes

Thai'd Chicken Salad

INGREDIENTS:

• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1 cup finely chopped green onions
• 3/4 cup lime juice
• 1/3 cup mayonnaise
• 1/2 cup dairy sour cream
• 1 1/2 tsp. Thai chili powder
• 1 tsp. salt
• 1/4 cup Thai fish sauce
• 2 lbs. chopped cooked chicken
• 1/2 head Napa cabbage, chopped
• 1 pkg. rice sticks
• 1 tablespoon olive oil
• 1 1/2 tsp. salt
• 2 limes, cut into wedges (optional)

METHOD

Combine cilantro, mint, and green onions. Whisk together lime juice, mayonnaise, and sour cream. Whisk in chili powder, the 1 teaspoon salt, and fish sauce. Pour over cilantro mixture, tossing to coat. In a bowl combine chicken and cabbage; stir in cilantro mixture. Cover and chill for 2 to 3 hours. To serve, cook rice sticks according to package directions; drain. Stir oil and the 1 1/2 teaspoons salt into cooked rice sticks. Serve chicken mixture over rice sticks. If desired, garnish with lime wedges.

Cashew Chicken Salad on Sourdough

INGREDIENTS:

• 2 lbs. chicken breasts and thighs
• 1/2 red onion, minced
• 3/4 cup celery, small uniform chop
• 2 Tbsp chives, chopped
• 1/2 cup cashews, small chop
• 4 Red/Yellow Roma tomatoes
• 1 large English cucumber
• As Needed-Salt/Pepper
• As Needed-Black Sesame seeds
• Cilantro Mayonnaise:
• 3 Tbsp pasteurized egg yolks
• 2 cups vegetable oil
• 2 tsp lemon juice
• 2 tsp red wine vinegar
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 2 Tbsp cilantro minced
• 12 slices of sourdough bread

METHOD:
Preheat oven to 400 degrees. Arrange chicken on a sheet pan, and season with salt and pepper. Bake chicken until it reaches the internal temperature of 165 degrees. Remove chicken and cool. While chicken is baking, cut the tops of the tomatoes off and with a melon baller scoop out the seeds and pulp. For the cucumber, cut into pieces about 1 1/2-inches in height; hollow out to create a center chamber. To prepare mayonnaise, in a blender blend egg yolks until light and creamy yellow. Slowly blend oil in a steady stream. Add sugar, salt, cayenne, lemon juice, and vinegar. Pulse, then add cilantro. Blend until light green in color. Shred chicken, then chop into small pieces. Put in large bowl. Add onion, chives, cashews & celery; begin to add mayonnaise until desired consistency is reached. Season to taste with salt and pepper. Place a healthy scoop of salad on bread. Fill tomatoes and cucumbers. Sprinkle with black sesame seeds. Serve.