How to Make Spinach & Grilled Chicken Salad - by Laura Vitale - Laura in the Kitchen Ep 108
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Ina Garten's Chicken and Spinach Waldorf Salad | Barefoot Contessa | Food Network
Ina adds roast chicken and a light vinaigrette to her delicious twist on the classic Waldorf salad!
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Chicken And Spinach Waldorf Salad
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min (includes cooling time)
Active: 25 min
Yield: 6 servings
Ingredients
1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut bacon
1/4 cup whole roasted salted Marcona almonds
1/4 cup whole roasted salted cashews
1/4 cup walnut halves
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons liquid honey
4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
4 ounces baby spinach, washed and spun dry
1/2 cup golden raisins
6 ounces extra-sharp Cheddar, grated
1 crisp red apple, unpeeled
4 soft-boiled eggs, large-diced
Directions
Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
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Ina Garten's Chicken and Spinach Waldorf Salad | Barefoot Contessa | Food Network
Healthy Chicken Salad Recipe
This chicken salad is healthy, easy to make and super delicious. This healthy chicken salad is high in proteins, low carb, keto-friendly and perfect salad for weight loss! If you like creamy salads, you will love this creamy chicken salad. One of the many benefits of this salad is that it goes well with sandwiches, so you can take this salad to school or work or just serve with your favorite dinner.
Full written recipe + tips how to make the best chicken salad:
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Ingredients:
For the chicken:
3 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Dried oregano
For the salad:
2-3 Celery stalks, chopped
1/2 Green apple, chopped
3 Green onions, chopped
1/4 Red onion, chopped
2 tablespoons Parsley, chopped
4-5 leaves Lettuce, chopped
1/2 cup (45g) Almonds, chopped or any other nuts
1/2 cup (65g) Dried cranberries/raisins
For the dressing:
4 tablespoons Mayonnaise, low fat
1 tablespoon Greek yogurt, low fat
1 teaspoon Dijon mustard
2 tablespoons Lemon juice
Salt to taste
Pepper to taste
Directions:
1. In a bowl, mix oil, salt, pepper, garlic powder, oregano and paprika. Place the chicken in the bowl and mix until full coated. Let marinate for 1 hour (optional).
2. Heat a large pan or skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side, or until fully cooked. Remove from heat and set aside to cool, while preparing the vegetables.
3. To a large bowl add chopped celery, chopped apple, cranberries, chopped green onion, chopped red onion, chopped parsley, chopped almonds, chopped lettuce.
4. Cut chicken breast into small pieces and add to the salad.
5. Make the dressing: in a small bowl, mix all dressing ingredients and well combined.
6. Add the dressing to the salad and mix.
7. Serve!
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Vegan Potato Salad
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⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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