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In The Kitchen

In The KItchen

In The Kitchen

Chicken salad, chicken salad, and more chicken salad… There’s nothing better for a picnic or for that barbecue when you’re looking for something to complement those ribs or burgers you’re grilling. It’s amazing how you can change a basic chicken salad recipe with just the simplest of ingredients – many of which you probably have in your kitchen cabinet. We’ve added one of our favorites: chicken with peaches. AND you don’t have to wait until the peaches are in season. Prepare it now with frozen peaches. It’s yummy….

1½ lb. boneless, skinless chicken breasts
½ C. mayonnaise
½ C. fresh parsley, chopped
Season to taste with salt and pepper

Bring chicken to boil in medium saucepan. Reduce heat and gently simmer until cooked through, 10-12 minutes. Transfer cooked chicken to plate and let cook. When able to handle chicken, shred or cut into pieces. Place chicken in large bowl. Mix in mayonnaise and season to taste. Mix in parsley.

3 Tbsp. fresh lime juice
2 tsp. chili powder
15-oz. can black beans (rinsed)
1 C. corn kernels

To your mayo dressing for your Basic Chicken Salad add 3 Tbsp. fresh lime juice and 2 tsp. chili powder. Toss with chicken. Add 15-oz. can of black beans and 1 C. corn kernels. (Can be fresh or frozen (thawed).) Mix to combine. Substitute cilantro for parsley.

1 Tbsp. Dijon mustard
1 Tbsp. whole grain mustard
2 scallions, thinly sliced
2 medium carrots, coarsely grated
1 Tbsp. tarragon

Prepare Basic Chicken Salad dressing without parsley. Add 1 Tbsp. Dijon mustard and 1 Tbsp. whole grain mustard. Toss with chicken. Fold in scallions, grated carrots and 1 Tbsp. tarragon. NO parsley needed.

2 Tbsp. fresh lemon juice
1 Tbsp. curry powder
½ C. raisins

Prepare Basic Chicken Salad dressing without parsley. Add fresh lemon juice and 1 Tbsp. curry. Mix well and combine with cut up chicken. Fold in scallions and ½ C. raisins. Mix well.

4 radishes, cut thin into half moons
2 stalks celery, thinly sliced
1 small green apple quartered, thinly sliced
1 C. baby arugula

Prepare Basic Chicken Salad dressing without parsley.
Add radishes, celery and green apple. Combine with chicken. Gently fold in arugula.

1 C. mayonnaise
3 Tbsp. sweet-hot mustard
2 Tbsp. Dijon mustard
1 Tbsp. grainy mustard
¼ C. fresh lemon juice
Season to taste

6 C. diced, cooked chicken
4 stalks celery, sliced
1 red bell pepper, seeded and diced
1 head Radicchio lettuce, halved, thinly sliced Romaine lettuce
½ C. chopped fresh parsley

In medium bowl, combine mayonnaise, mustards, lemon juice, salt and pepper.
In large bowl combine chicken, celery, pepper and radicchio. Toss with dressing.
When ready to serve, mound the chicken salad on top of arranged Romaine lettuce leaves. Garnish with parsley.

1 Tbsp. olive oil
4 6-oz. boneless, skinless chicken breasts
12 oz. frozen peaches (no need to defrost)
1 Tbsp. packed light brown sugar
¾ C. dry white wine

Heat the oil in a large pan over medium-high heat. Season chicken with salt and pepper, and cook on one side until golden brown. Flip and cook for 1 minute, then scatter the peaches and sugar around the chicken. Add the white wine, bring to a boil, then reduce heat and simmer until chicken is cooked through and peaches are warm and starting to break down at edges. Serve with rice, couscous or on bed of your favorite greens.

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