Chicken Salad, once an old restaurant standby, has come of age. Flavored from spices and ingredients from around the world, today’s Chicken Salad has been transformed into a nutritious meal fit for an elegant lunch or entrée.There are many ways to prepare the chicken meat to be used in a salad. Steeping, produces a moist, breast that can then be shredded and flavored. Roasting, is a method that will leave you with the remaining roasted chicken parts that can be eaten as is or used in numerous other recipes. Quick pan frying, is a simple method that results in tender inside meat and a browned and slightly crisp texture outside.
To steep:Bring a large saucepan of water to a boil.
Add skinned and boned chicken breasts to the pan; cover and return to a boil. Removed from heat and let stand. Let chicken sit for about 15-20 minutes or until it is no longer pink. Remove chicken from water and let cool before shredding.To roast:
Preheat oven to 450 degrees F. Wash and dry a whole chicken inside and out. Salt and pepper inside of cavity and outside of chicken. Place chicken on a roasting pan and roast for 30 minutes. Reduce heat to 350 degrees and continue roasting for 45-60 minutes or until inside temperature reaches 180 degrees F.To pan fry:
Melt 1 Tablespoon butter with 1 Tablespoon olive oil in a non-stick skillet. Flatten skinless, boneless chicken breasts with a meat mallet until they are uniform in thickness. Salt and pepper chickenbreasts. Place chicken in skillet over medium-high heat. Brown on one side and then turn breasts over and reduce heat to medium-low. Cover and cook for about 5 minutes. Remove cover and test for doneness.Whatever your method for cooking the chicken, we’re sure you will love these flavorful chicken salads!