Archive for the ‘chicken’ tag

Easy Ways to Prepare chicken salad

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When hard core non vegetarians are quizzed about their favorite dish or type of meat, almost 90% of them vote chicken as theirs. The reason behind chicken’s popularity is very simple- it is a very tasty dish. It is one of the simplest dishes to cook too. Although chicken is known for its taste, one can hardly ignore the fact, that chicken by itself carries no significance. The meat needs to be combined with other edible products to produce a delectable dish. It either needs to be cooked in curry or broken down into nuggets or mix and match to give it taste. One of these mix and match situation is chicken salad recipe. The advantage of chicken recipes is, they are both healthy and nutritous.

There are three components in a chicken salad recipe that remain constant, no matter what. There may be addition or subtraction of ingredients, but the three core elements namely the healthy vegetables, the chicken meat and the spices and herbs remain the same. The add-ons are usually either cooking oil or salad oil or condiments. The other add-ons are usually vinegar, salad oil or at times, other herbs and spices. There are numerous options too. As mentioned earlier, curry is a good way to cook the chicken. Some recipes suggest vinegar, which adds flavour to the chicken. But it should be added in moderation, as too much vinegar may turn the chicken sour. An alternative to vinegar is lemon juice too.

When it gets down to cooking chicken, remember not to overcook it. It is recommended to use a meat thermometer, to check the temperature regularly. When the temperature reads 165 degrees F near the breast region, that is the perfect time to take the chicken off the grill. To illustrate the health factor in chicken salad recipe, listed below are recipes that every chicken lover will enjoy:

1)Easy Chicken Salad Recipe:


1/8 cup onion, finely chopped

1/8 cup celery, also finely chopped

1 cup cooked chicken breast, cubed

1/3 cup mayonnaise

1/2 teaspoon sugar

salt and pepper


1)Place the finely chopped onion and chicken in the same bowl

2)Add the sugar, mayo, salt and pepper and mix them thoroughly. Mash them so thoroughly that they are evenly distributed. Keep the unfinished left overs in a refrigerator.

2)Chicken Salad Recipe


1 cup chopped celery

2 cups cooked shredded chicken, cold

Salt and pepper

1 Tablespoon lemon juice

2 hard-boiled eggs, chopped

3/4 cup mayonnaise


1)Mix the chief ingredients such as celery, chicken, salt and pepper, lemon juice

2)Add mayonnaise to it and mix well

3)Add the chopped eggs, folded, blending throughout

4)This can be served on rolls, or inside carved out tomatoes or lettuce.

3)Healthy Chicken Salad Recipe


1/4 cup celery chopped

3 1/4 cups chicken, cubed and cooked

1/2 teaspoon onion powder

1 Tablespoon lemon juice

3 Tablespoons mayonnaise, lowfat

1/8 teaspoon salt


1) Bake the chicken, cut it in the sahpe of cubes and put them in refrigerator

2) Combine the rest of the ingredients and add the cold chicken and serve

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January 17th, 2011 at 4:16 am

Easy Chicken Tetrazzini Recipe

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I. What does one need to make a delicious Chicken tetrazzini?

Materials needed:

1 packet thin spaghetti

3 boneless chicken breasts

2 packs shredded sharp cheddar cheese

1 can cream of mushroom soup

2 tbsp sour cream




The chicken breast is first washed and then seasoned with salt and pepper. In a large pot, the boneless chicken breast until they are tender and coming apart. Next, the water is boiled for spaghetti. After the chicken breast and spaghetti are done, save the broth left over from the boiled chicken. The chicken needs to be cut into pieces. The pieces and the 1/2 cup of the broth from the boiled chicken for flavour. Next, 2 tbsp of sour cream need to be added, the can of cream of mushroom soup, and 1 packet of shredded cheese. It is all stirred together to make a chicken tetrazzini casserole. Turn oven 350 F. Spoon tetrazzini mixture into casserole dish and top with shredded cheese. Next, it has to be placed in oven till all the cheese has melted.

It is served best with garlic or buttered toast.

II. There are many versions of preparing Chicken Tetrazzini. For instance there is one called freezer OAMC which stands for once a month cooking. The steps for that are listed as follows:

Break the spaghetti in half and it is to be cooked until it is almost done, drain and rinse with cold water to halt the cooking process

The onions need to be saute until they are transparent. This may take around 10 minutes.

The onion needs to be mixed with the rest of the raw materials and add the noodles together

The mixture can be divided between two containers and can either be frozen or eaten immediately.

III.Chicken Tetrazzini Recipe

Materials needed-

4 tbsp unsalted butter

1 package sliced mushroom

1/3 cup all-purpose flour

1 can low-sodium chicken broth

3 tbsp dry sherry (optional)

1/2 teaspoon kosher salt

1/4 coarsely ground black pepper

1/8 teaspoon ground nutmeg

3 cups cooked boneless, skinless chicken cut into strips

1/2 pound spaghetti, broken in half and cooked according to packet directions

1/2 cup grated Parmesan cheese


1)The oven should be preheated to 425 F.

2) The butter needs to be melted in a large non-stick skillet over medium high heat. Add mushrooms and saute it for approximately 4 minutes or until it turns brown. Sprinkle with flour and toss to combine. The broth needs to be introduced at this point of time. It can be cooked and stirred often until the mixture is boiling. The heat needs to be reduced and it should be allowed to simmer for 2 minutes and stirred continously. The sherry may be stirred (if in use) in salt, pepper and nutmeg. Then it needs to be removed from heat and stirred in chicken.

3)The spaghetti and the chicken mixture should be combined and then tossed gently and spoon into a 13 x 9 inch baking dish or shallow 3-quart baking dish sprinkled with cheese. Should be baked till 20 minutes or until it turns golden brown.

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January 11th, 2011 at 4:17 am

Slice And Diced Poached Chicken Recipe

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Chicken Salad is loaded with flavours if made with the ideal recipe. You can have chicken salad alone or you can pair it with sides likes lettuce, avocado; it can also be used for sandwiches. In addition to chicken, chicken salad recipe can be made with a variety of other ingredients such as bacon, sliced apples, peanuts, chopped peaches, seedless grapes, fruits, raisins, pineapples, hard cooked eggs, cucumber, peppers, English Peas, olives and a whole lot more. The flavours can also be adjusted by using different spices like cumin and curry.


4 cups diced poached chicken
1 stalk celery, cut into 1/4 inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4 inch dice
1 1/2 teaspoons finely chopped parsley
1 cup prepared or homemade parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper


1.In a mixing bowl, turn together the chicken, celery, scallions and herbs. Set aside.
2.In a small bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. keep cool until time to serve.
3.Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich prepared with artisanal bread, crunchy smoked bacon, vine-ripened tomatoes and lettuce.

Poached Chicken for Salad

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, cut into two halves
1 stalk celery, cut into halves
3 pounds chicken breasts halves, on the bone and trimmed of fat
5 to 6 cups chicken broth, homemade or low sodium canned


1.Place parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. turn down the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
2.Transfer the chicken to a cutting board and keep back the liquid. Bone and skin the chicken and slice the meat into 1 inch cubes. Discard the bones and skin.
3.Pour off the broth and store, covered, in the refrigerator for 3 days of freeze until later use. Skim off any fat from the surface of the broth before using.

This recipe yields 4 cups diced chicken or 4 to 6 servings.

Read here for more information on: Chicken Salad Recipe

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January 4th, 2011 at 4:36 am