Easy Chicken Salad Recipe
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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This information is per serving.
Easy chicken salad recipe. Easy and healthy chicken and red grape salad. Salads may be served as a hors d’ouverture at the beginning of a meal, as an accompaniment to or following the main course, or even as the main course itself.
Fruit salads are served as a refreshing dessert. All vegetables used should be fresh. The leafy salad vegetables add more texture and flavor. A mixed green salad should have only 2 or 3 varieties of greens in it.
Use a good salad dressing.
Ingredients: 1/2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper, 3 parts olive oil, 1 part vinegar
Instructions: Crushed garlic, dry mustard, and chopped fresh herbs may be added. In a mixing bowl, combine crushed garlic, mustard, olive oil, and seasoning. Mix well. Pour in the vinegar, then stir in fresh herbs. Oils vary. Some people prefer olive, other like safflower or peanut, or even a combination of two oils.
You have a large choice of vinegar, such as cider, red wine, white wine, and flavored vinegar such as garlic, tarragon, red or white, oregano, basil, or thyme. I prefer freshly squeezed lemon juice with some salads. A clove of garlic slivered, put into oil, and left overnight gives extremely delicious flavor. Ripe olives covered with olive oil and left overnight or for a few days gives a strong olive flavor.
Easy Chicken Salad Recipe
- 4 double chicken breasts
- 2 stalks celery with leaves, roughly chopped
- 1 yellow onion, peeled and sliced
- 2 tablespoons salt
- 1 ½ teaspoons curry powder
- 1 bay leaf
- 6 whole peppercorns
- 5 cups (1.25 L) water
- 1 small head lettuce
- 4 curly endive leaves
- 1 pound (480 g) seedles red grapes,stimmed,washed and dried
- For Dressing:
- 1 cup (250 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 1/2 cup finely chopped fruit chutmey (optional)
- 2 tablespoons freshly squezeed lemon juice
- 1/2 teaspoon salt
Rinse chicken breasts under running cold water. Place in a large saucepan with the celery, onion, salt, curry powder, bay leaf and whole peppercorns. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 35 minutes, or until tender.
Drain cooked chicken, remove the bones and skin. Chill chicken meat for 3 hours or overnight.
Tear the crisped lettuce and endive into bite-sized pieces in a salad bowl. Cover with a plastic wrap and chill.
Cut chilled chicken meat into cubes. Add red grapes and the dressing, and toss gently to mix well.
Spoon the chicken salad over salad greens just before serving. Garnish with chilled red grapes.
To make a dressing: In a mixing bowl, combine the mayonnaise, sour cream, chutney (if used), lemon juice, and salt. Mix well. Chill before using.