You have chicken and some veggies in the fridge. Here are 7 delicious ways to use them.

There are two types of chicken salad. One is a mayonnaise-based concoction of cooked chicken with a few flavors and textures like celery, pecans, and dried cranberries and is often served in sandwiches or tossed on top of a salad. green vegetables. The other is a fusion salad consisting of cooked chicken pieces with or topped with crunchy vegetables and/or greens.

Texture elements can include noodles – soft or deep-fried – fruits, nuts and the like mixed with sauces and served on a plate or in a large bowl. Not higher. They’re just different approaches to eating boneless (usually cold) chicken combined with pretty much anything you choose (like anything you happen to have in your fridge and/or pantry). A lightweight, non-mayonnaise-based garment that usually brings everything together.

Either approach is a great way to create a quick and delicious summer meal. Whether using leftover chicken or cooking it specifically for the dish, all ingredients can be prepared before a meal, stored and then mixed together immediately before serving. Flexible. Have taste. Fast. Here are some options for both types.

Lunch of green apple chicken salad is an example of the former. Green apples and celery make it reminiscent of a Waldorf salad, but raisins (or raisins) are used instead of fresh grapes, walnuts are omitted, and diced chicken breast provides the it’s more substance – and more protein. This recipe calls for pre-cooked chicken, making it the day’s favorite after making (or buying) roast chicken.

Apricot Chicken Salad can also be considered a variation of the Waldorf salad as it includes celery and grapes, however it trades dried apricots for apples and adds chicken. The fat-free cooking process, low-fat mayonnaise, and fat-free milk powder make this a good choice if you’re concerned about cholesterol and other fats in your diet.

Chicken Salad of Curious Taste This is also another mayonnaise-based chicken salad, but the sauce is actually made from aioli – a fatty mayonnaise – mixed with pesto, both of which are homemade (and can be purchased at the store if you want). prefer). If the devil is in the details, this recipe gives you the chance to preside over it all, from roasting the chicken to making the aioli and pesto makeup before putting it all together and garnish with dried almonds and cranberries. .

Developed for Wolfgang Puck’s Chinois restaurant on Main, Chinois chicken salad It’s not the original “Chinese” chicken salad, but one of the better known, hailed by some as one of the best they’ve ever had. The only real Chinese dimension to what we in California call Chinese chicken salad is the condiment used to make the sauce – soy sauce, toasted sesame oil, rice vinegar and, in this case, blind. Chinese stir-fry – and fried wonton extra crispy.

In a similar circuit, Thai Chicken Salad with Rice Noodles using typical Thai ingredients such as fish sauce, Thai basil, Thai chili, lime juice and cilantro – and the signature balance of salty, sweet, spicy and sour. Starting with pre-cooked chicken breast will make it easy to make this dish.

Steamed Chicken Salad with Sesame Sauce typical Japanese flavor. The chicken is briefly steamed in the microwave with sake, scallions, and ginger before being chopped. The cool crispiness of the cucumber makes a great contrast with the chewy chicken and the moderately spicy sauce.

Not entirely mayonnaise-based as it uses yogurt instead, Curry Chicken Salad on Nan More reminiscent of Southeast Asian curries than Indian ones, with flavors of lemongrass, lime, scallions and cilantro. Boiling chicken with lemongrass gives it that flavor but using store-bought chicken works well here too.

This deliciously simple dish combines diced chicken with shallots, celery, currants, and apples to create a beautiful crunch, great color and a wonderful combination of flavors.

Time25 minutes

yieldsServes 4 to 6

The Chinese flavor in this salad from Wolfgang Puck’s Chinios on Main comes from the sauce ingredients – Chinese mustard, soy sauce, toasted sesame oil and rice vinegar.

Time30 minutes

yieldsServer 6

This lo-fat salad uses lean chicken breasts, a cooking technique that adds no fat or calories (steamed) and removes the skin, which saves more calories.

Time35 minutes

yieldsBrew 5 cups

A light, refreshing dish, the crisp flavors of cucumber and greasy chicken are balanced by a mildly spicy sesame sauce.

Time20 minutes

yieldsServe from 2 to 4

This great chicken salad from Mar Vista’s The Curious Palate features almonds, dried cranberries, green onions, and Rocky Jr chicken.

Time45 mins

yieldsServes 6 to 8

This curry chicken salad is more reminiscent of Southeast Asian curries than Indian ones, with flavors of lemongrass, lime, scallions, and cilantro.

Time45 mins

yieldsServer 4

This flavorful, healthy, and quick salad features Thai ingredients like fish sauce, lime juice, Thai basil, mint, and hot peppers. It tasted even better the next day.

Time30 minutes

yieldsServer 6 You have chicken and some veggies in the fridge. Here are 7 delicious ways to use them.

Russell Falcon is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button