Chicken Salad
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken Salad might be a recipe you should try. One portion of this dish contains roughly 25g of protein, 17g of fat, and a total of 298 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Plenty of people really liked this main course. From preparation to the plate, this recipe takes about 30 minutes. If you have chicken breasts, celery, onion, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Chicken Deluxe Salad and Chicken Salad Wrap, Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette, and Chicken Orzo Salad and healthy summer salad tips from Holly Clegg.
Instructions
Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil.
Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot.
Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
Make the dressing: Prepare the chicken salad dressing in a large bowl.
Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour.
Add more preserves or lemon juice until you have reached the balance you want.
Add salt and pepper to taste.
Mix in the chopped celery, bell pepper, olives, red onion, and apple.
Dice the chicken, mix with dressing and vegetables:
Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.)
Mix it in with the dressing and vegetables.
Add lettuce: At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.