Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, chicken breast salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Breast Salad is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Chicken Breast Salad is something that I have loved my entire life. They’re fine and they look wonderful.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful.
To get started with this recipe, we have to first prepare a few components. You can cook chicken breast salad using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Breast Salad:
- Take 1 Chicken breast
- Take 200 ml Hot water
- Prepare 2 tsp Soup stock granules
- Prepare 2 tbsp Mayonnaise
- Get 1 tsp Grainy mustard
- Get 1/4 onion's worth Onion slices
- Get 1 Shredded lettuce, tomatoes
For years, when I wanted a chicken salad or sandwich and tried to cook a whole chicken breast on the stove, I FAILED every time. This Mediterranean chicken salad recipe starts with marinated grilled chicken breasts that are sliced and served atop a bed of spinach or greens with tomatoes, red onions, olive, and feta cheese, and served with toasted pita. If you are using left-over chicken, you may need to adjust the seasonings in the ingredients list. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.
Instructions to make Chicken Breast Salad:
- Since you need to chill the salad, please make it at least half a day before you are planning to eat it. Cut the chicken breast into 4 pieces.
- Dissolve the consomme stock granules in hot water in a deep heatproof dish. Place in the meat, cover with plastic wrap, and microwave for 3 minutes at 600 W.
- Remove from the microwave, flip over the chicken, and microwave for another 2-3 minutes. When cooked through, let them cool in the dish with the wrap left on.
- When they are cool enough to touch with your bare hands, roughly shred the chicken. Soak in the strained soup, and keep in the fridge until right before you are planning to eat your salad.
- You don't need to use the soup. You can pick out your chicken pieces with chopsticks and transfer into a bowl without sieving. Can anybody come up with a way to use the leftover soup?
- Add the prepared onion, mayonnaise, and mustard to the chicken, then mix together. I recommend "Pickled Onion in Vinegar" from the user "Setsumikan".
- Place shredded lettuce on a plate, and serve the chicken on top. I recommend "Lettuce Salad" submitted by user "Kaborin". - - https://cookpad.com/us/recipes/150661-a-very-easy-lettuce-salad
Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. In a twist on an ordinary green salad with chicken, Food & Wine's Laura Rege poaches chicken breasts in almond milk before cooling, shredding and mixing with crunchy and colorful purple. Place the chicken breasts in a shallow glass storage container. Pierce with a fork on both sides.
So that’s going to wrap it up with this exceptional food chicken breast salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
