Easy Chicken Salad Recipe with Homemade Mayonnaise

Easy Chicken Salad Recipe with Homemade Mayonnaise

Beth's Homemade Chicken Salad Recipe 

Total Time: 25 minutes

An easy recipe for classic chicken salad with grapes, almonds and celery

Ingredients

• 1 rotisserie chicken
• 1 tablespoon balsamic vinegar
• 1/4 cup onion, chopped (or 1 tablespoon onion flakes)
• 1 teaspoon garlic powder (or chopped roasted garlic)
• 1 cup celery, chopped (2 stalks)
• 1/3 cup almond slices
• 2-3 tablespoons mayonnaise
• 1/2 cup grapes, sliced in half
• 2 tablespoons fresh basil (or 1 tablespoon dried)
• salt
• pepper

Instructions

1. Take meat off of a whole warm rotisserie chicken (easier to remove meat when it's warm)
2. Using a kitchen aid mixer with the blade attachment, stir the meat to shred it. The chicken will shred easily on a low speed with the mixer.
3. Add in all of the other ingredients except grapes. Stir in grapes at the end.
4. Enjoy with crackers, over greens, with apples, or as a sandwich.

Notes

This will last about a week in the fridge or you can freeze for later use. For the salmon salad version, use two large cans (14.75 oz) of Wild Caught Alaskan Pink Salmon from Whole Foods, 365 brand (bone & skin included - they mix in fine to the salad). Use tarragon instead of basil in the salmon salad, a bit more balsamic and less mayo.

To quickly shred the chicken you can use your kitchen aid mixer with the blade attachment.

Home-made Mayonnaise (with an option to ferment)

Yield: 1+ cups

a recipe for homemade fermented mayonnaise.

Ingredients

• 2 organic eggs, separate yolks from whites
• 1 tablespoon whey (optional- use only if you're fermenting the mayo)
• 1 1/2 tablespoons raw coconut vinegar (you may use another vinegar)
• 1 teaspoon salt
• 1/4 teaspoon mustard powder
• 1 cup oil (you can use sunflower, olive oil, or a mixture of the healthy oils you see below)

Instructions

for the whey
1. set 1/2 cup whole milk in a jar on the counter covered for 4 days or until you see it separate. Skim the solid off the top and discard or set aside. Put a tea towel over a mesh strainer and drainer the liquid over a bowl. This liquid is your whey.
for the mayonnaise
2. In a blender or vitamix, process the egg yolks for 30 seconds, add in whey, vinegar, salt and mustard powder. Then slowly add in oil (so slow that it will take 3-5 minutes). Pour the oil in at a drizzle. You should hear a change in sound as the mixture becomes a solid, then it is done. Set out for 8 hours to ferment (if your using the whey), then refrigerate for 4 hours before consuming.

Beth uses some really healthy oils and vinegar to make her homemade mayonnaise.  One she frequently has in the mix is this MCT oil, which is lower in calories, more quickly metabolized, and helpful with endurance (among other benefits). She also uses Essential Balance Oil and a Coconut Vinegar. You can find these cheaply online or at most health food store.

http://www.thevintagemixer.com/

Slow Cooker Old Bay Rotisserie Chicken

Adapted from Crockpot Rotisserie Chicken by Hillbilly Housewife

Yield – 6-8 servings

Preparation Time – 10-15 minutes

Cooking Time – 6 hours

Ingredients

• 1 whole fryer chicken
• 5-6 foil balls
• Old Bay seasoning
• garlic salt

Add this recipe to ZipList!

Directions

• Rinse the chicken and pat dry with paper towels.
• Shake Old Bay seasoning all over chicken until it is covered.
• Add a few shakes of garlic salt.
• Place foil balls in slow cooker. This serves are your ‘grill.’
• Place chicken in slow cooker.
• Cook on high for six (6) hours.

http://www.5dollardinners.com

Honey Garlic Chicken Breast recipe

Serves: 2 - 4

Prep time: 10 minutes

Cook time: 40 minutes (less time if skinless/boneless)

Direct Heat: 400F - 425F (you'll finish with Indirect Heat)

Note: for best results marinate 1 hour up to overnight

What you'll need:

• 4 Chicken Breast (skin on and bone in)
• 4 tablespoons Cajun seasoning recipe
• 1/2 cup Honey Garlic barbecue sauce recipe
• 2 tablespoon diced onion
• 2 tablespoons olive oil

---

Step 1:
Lift the skin away from the flesh of the chicken breast.

Place 1/2 tablespoon of Cajun rub recipe under the skin and rub over the flesh.

Put the skin back over the flesh.

Rub 1/2 tablespoon olive oil over the surface of the breast.

Rub 1/2 tablespoon Cajun rub over the surface of the breast.

Cover and refrigerate at least 1 hour.

Variation: Try flavor infused oil such as lemon or basil for this recipe.

---

Step 2:
Oil the BBQ grates and preheat to 400F - 425F.

Remove the chicken breasts from the refrigerator and let stand 20 minutes covered.

Place the chicken skin side down (bone side up) on the grates over Direct Heat and close the lid.

After 10 - 15 minutes lift the lid and wiggle each breast with tongs to ensure they release easily from the grates.

Flip the chicken breasts over - they should have nice grill marks and the skin should be slightly crispy.

---

Step 3:
Move each chicken breast from over the Direct Heat toIndirect Heat (no heat underneath).

Add the diced onion to the Honey Garlic BBQ sauce and stirl well to combine.

With a spoon or brush liberally slather the sauce over the top and sides of each chicken breast - make sure they're well covered.

This chicken breast recipe calls for a 1/2 cup of sauce for 4 breasts but use more if you need it.

Close the lid and allow the barbecue sauce to carmelize on the chicken for another 15 - 20 minutes.

Remove when juices run clear (not pink) and internal temperature is at least 165F.

http://www.tasteofbbq.com

Skinny Orange Chicken

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 4-6 servings

Ingredients

Orange Chicken Ingredients:
• 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 Tbsp. olive oil
• orange chicken sauce (ingredients below)
• toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
Orange Chicken Sauce Ingredients:
• 3 cloves garlic, minced
• 1/2 cup orange juice
• 1/2 cup honey (add more to sweeten, if desired)
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 1/2 tsp. white pepper
• zest of one orange
• pinch of crushed red pepper flakes
(Optional: Quinoa Ingredients)
• 1 cup dry quinoa
• 2 cups chicken broth

Method

To Make The Orange Chicken:

Season chicken generously with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

To Make The Orange Chicken Sauce:

Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

How To Cook Quinoa (A Step-By-Step Tutorial)

Sesame Chicken with Quinoa

http://www.gimmesomeoven.com/

ands and boiling water. ;)

Lighter Chinese Chicken Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4-6 Servings

Ingredients

Salad Ingredients:
• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• salt and pepper
• 2 Tbsp. olive oil
• 1 head Romaine lettuce, shredded
• 4 cups shredded red cabbage
• 1 cup edamame
• 2/3 cup shredded carrots
• 1/2 cup chow mein noodles
• 1/4 cup sliced almonds, toasted
• sesame ginger vinaigrette (see ingrediente below)
Sesame Ginger Vinaigrette Ingredients:
• 1/4 cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 tsp. sriracha chile sauce (optional)
• 1 tsp. sesame oil
• pinch of salt and pepper

Method

To Make The Salad:

Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Then cut into thin strips.

In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. Toss with your desired amount of vinaigrette. Serve immediately.

To Make The Vinaigrette:

Whisk together all ingredients until combined. You can add more sriracha for an extra kick.

http://www.gimmesomeoven.com/

Grilled Chicken Marinade recipe is a Citrus Blast!

Makes approx. 1 cup

Prep Time: 10 minutes

What you'll need: 

1/4 cup lemon juice (fresh)

1/4 cup lime juice (fresh)

1/4 cup olive oil

1/3 cup soya sauce

1 tablespoon freshly grated ginger

1 tablespoon freshly diced garlic

1 tablespoon lemon zest

1 tablespoon fresh chopped parsley

1 teaspoon ground black pepper

1/2 teaspoon salt

1 teaspoon dried red pepper flakes

If you have it on hand try adding a 1/2 teaspoon of cardamom spice to this blend. 

---

Step 1:
Combine the first 4 liquid ingredients in a jar with tight fitting lid and shake to mix well.

Add the remaining dry ingredients to the liquid, replace lid and shake well to mix.

If you want the flavors to really blend and intensify then refrigerate for about 1 hour (optional).

Remove from the refrigerator, shake well to mix and use. 

http://www.tasteofbbq.com

The New Chicken Sandwich: Grilled Chicken and Pineapple

What You'll Need:
4 boneless, skinless chicken breasts (4 to 6 oz each)
4 pineapple slices (1/2-inch thick)
1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
Teriyaki sauce
4 slices Swiss cheese
4 whole-wheat kaiser rolls
1/2 medium red onion, thinly sliced 

How to make it:
1 Combine chicken and enough teriyaki sauce to cover it in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. 

2 Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes, flip, and immediately add cheese to each breast. Continue cooking until cheese is melted and chicken is lightly charred and firm to the touch. Remove from grill; set aside. 

3 While chicken rests, add pineapple and rolls to the grill. Cook rolls until they're lightly toasted, and pineapple slices until they're soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, red onion, and jalapeno slices. If you like, drizzle chicken with a bit more teriyaki sauce. 

Makes 4 servings.
Per serving: 387 cal, 13 g fat, 29 g carbs, 703 mg sodium, 3 g fiber, 36 g protein

http://www.womenshealthmag.com/

Share this article :

Share on FB Tweet Share on G+ Submit to Digg