Easy Chicken Salad Recipe | Quick and Healthy Home-made Recipe | Kanak's Kitchen [HD]
Easy Chicken Salad Recipe - Cool and refreshing chicken salad to prepare at home which is easy, healthy and tasty with the combination of tender chicken, vegetables, perfect dressing and with a hubs in it. Great food for lunch !
Ingredients:
1 Big boneless chicken breast
salt to taste
pepper to season
1 tbsp ginger garlic crushed
1 tbsp olive oil
1 tsp vineager
1 tsp dried thyme
1/2 tsp dried thyme
1/2 tsp red chilly flakes
3 tbsp light mayonnaise
3 tbsp thick low fat yogurt
2 tsp lime huice
1 tbsp mustard paste/sauce
2 tsp worcestershire sauce
some fresh cilantro
1/4 cup dry parmesean cheese
1 medium onion chopped
1/4 cup chopped celery
2 medium lettuce chopped
6-8 cherry tomoatoes halved
1/2 cup crutons
some toasted walnuts and almonds
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Mexican Style Chicken Salad Recipe | Ensalada De Pollo | Chicken Salad Recipe
Today I am making a Mexican style chicken salad that is great to serve for lunch or dinner.
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INGREDIENTS
1 to 1 1/2 lbs chicken breast
season to your preference
6 to 8 oz frozen mixed peas and carrots
1 medium russet potato
1 tsp vinegar (add to boiling water potatoes)
1 clove of garlic (add to boiling water for potatoes)
1 tsp salt (add to boiling water for potatoes)
1/2 cup mayonnaise
1/2 cup Mexican table cream (substitute with sour cream)
1 to 2 Tbsp fresh lime juice
1/2 cup chopped scallions
salt and pepper to taste
Rub Used for Chicken
CHICKEN RUB
BAKING PANS USED IN VIDEO
RED POTS USED IN VIDEO
-Season chicken breast to your preference with your favorite seasonings and BAKE in a preheated oven @ 400ºF for 20 minutes
or until chicken reaches an internal temperature of 165ºF in the thickest part of the breast
-Once chicken breast is cooked, rest and allow to cool, then chop
-Peel your potato, dice and rinse in cold water
-Place chopped potato in pot of cold water
-Add 1 tsp vinegar, salt in to pot and bring to a boil
-Once water is boiling, cover with a lid, and boil for ten minutes or until knife tender
-Turn off heat and add frozen peas and carrots to potato boiling water for 15 seconds or so then drain
-In a separate bowl combine, mayonnaise, Mexican cream, lime juice, scallions, salt, pepper and mix well
-Once all cooked ingredients are cooled, combine mayo cream mixture, vegetables and chicken.
-This chicken salad can be served right away or even better if you make ahead and set in the refrigerator for one hour before serving
-This makes 4 comfortable servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
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Como Hacer Ensalada De Pollo
Chicken Salad With Potatoes and Vegetables
Easy Mexican Chicken Salad
MEXICAN STYLE CHICKEN SALAD | ENSALADA DE POLLO
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best mexican chicken salad, Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
????Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart ????
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients:
3 chicken breast you can use thighs too
1 onion
2 garlic cloves
3 potatoes
3 carrots
1/2 lettuce head
1 cup frozen peas
1 can sweet corn
Pickled jalapeño peppers and 1/4 c of its juice
1 cup sour cream
1 cup mayo
Garlic salt
Salt
Black pepper
1 serving of love ????
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Healthy Chicken Caesar Salad Recipe - MY FAVORITE!
Step up your salad game with this Healthy Chicken Caesar Salad. It’s protein rich, has a tangy yogurt dressing, crispy garlic croutons and lot’s of parmesan!
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COOKING CHICKEN SALAD WITH MOE MONEY
YOU WILL NEED: WHOLE CHICKEN, MAYONNAISE, FROZEN VEGGIES, POTATOES, TOSTADAS
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Mexican Chicken Salad
1 large boneless skinless chicken breast
water for boiling
1 tsp of salt in the water.
1 cup mayonnaise
8 oz can pickled jalapeños
1/2 lime juice
1 tablespoon juice from pickled jalapeno
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen mixed vegetables (thawed/drained)
1 small potato peeled, cubed
tostada shells
lettuce
boil chicken breast with 1 tsp salt for 20 to 30 min until chicken is cooked through
peel and boil the potato until fork tender cut into small chunks
Dressing: in a bowl add mayo, 1 tbsp pickled jalapeno juice, juice from 1/2 a lime, plus salt and pepper. then mix
shred your chicken
thaw your veggies drain excess water
chop and add your lettuce
add potato
refrigerate all ingredients/ combine everything and serve on tostada shells or crackers.
***some people like to add chopped jalapeno into the salad***