Best 4 2 In 1 Herbed Chicken Leftover Chicken Salad Recipes
"2 in 1 herbed chicken leftover chicken salad" is a versatile dish that can be enjoyed as a main course or as a sandwich filling. Made with juicy chicken, crunchy vegetables, and a zesty herb dressing, this salad is packed with flavor and is incredibly easy to make. Whether you're looking for a quick and easy weeknight meal or a dish to bring to a potluck, this "2 in 1 herbed chicken leftover chicken salad" is sure to be a hit.
Here are our top 4 tried and tested recipes!
HERBED-CHICKEN SALAD
Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
- Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD
This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Herbed Chicken (served hot):.
- Mix margarine with spices.
- Coat chicken with herb mixture.
- Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
- For leftover chicken salad:.
- Mix all leftover ingredients together.
- Delicious served on a plate of lettuce- suppose you could put in a sandwich.
- Probably would be best served the next day to let flavors blend – mine didn't last that long.
ROUND 2 RECIPE - BARBEQUE CHICKEN SALAD
Steps:
- In a medium bowl mix together the chicken, celery, onion, mayonnaise and barbeque sauce. Season with salt and pepper, to taste.
- Divide the chicken salad evenly between the 4 hot dog rolls, top each with a lettuce leaf and serve.
- In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
- Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
- While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad.
- Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad. Arrange the chicken on a serving platter and keep warm.
- Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.
HERBED CHICKEN SALAD
Found this recipe in the book "Sunday Night Suppers". I thought it looked a little different but easy and good (it is). It is a chicken salad that doesn't have a mayo dressing. I have used any leftover chicken and green onions or some red onions chopped for the chives. The 1 hour cooking time is time in the fridge.
Provided by mama smurf
Categories Salad Dressings
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Salad:.
- Skin chicken and cut meat from bones. Slice chicken in thin strips and place in a bowl. Add remaining ingredients and mix well.
- Dressing:.
- In a bowl whisk all the dressing ingredients plus salt and pepper to taste. Spoon over chicken salad and toss. Chill for 1 hour.
- Serve on lettece lined plates.
Nutrition Facts : Calories 546.4, Fat 34.1, SaturatedFat 7.6, Cholesterol 131.6, Sodium 646.5, Carbohydrate 18.5, Fiber 1.3, Sugar 10.7, Protein 41.4
Tips:
- Use fresh herbs: Fresh herbs add a burst of flavor to both the chicken and the salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcook the chicken: Overcooked chicken is dry and tough. To prevent this, cook the chicken until it is just cooked through. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
- Let the chicken cool completely: Before you shred the chicken for the salad, let it cool completely. This will help to prevent the salad from becoming watery.
- Use a variety of vegetables in the salad: The more vegetables you use, the more nutritious and flavorful the salad will be. Some good options include celery, carrots, red onion, and cucumber.
- Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will make the salad soggy and heavy.
Conclusion:
This 2-in-1 herbed chicken recipe is a great way to use up leftover chicken. The chicken is flavorful and juicy, and the salad is fresh and light. This recipe is perfect for a quick and easy lunch or dinner.
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