6 fresh stuffing chicken salad recipes

The key to making this key salad protein rich: Dress it up with grains and grilled fruits and vegetables.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Chicken salad with peanut butter and curry sauce

Add some new flavor to a classic salad with this refreshingly sweet bowl. Get the Chicken Salad with Peanut Butter Curry Sauce recipe.

Pink bowl of farro salad with chicken and caprese on a pink table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Warm Chicken and Farro Caprese Salad

Comfort food in the form of salad – this high-fiber dish is the perfect winter pick. Get the recipe for Warm Chicken and Farro Caprese Salad.

Cobb salad with sliced ​​boiled eggs, tomatoes and chicken in a pink bowl on a pink table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Winter cup grilled chicken salad with crunchy chicken skin

Take the classic salad with sweet potatoes and crunchy chicken pieces. Get this winter grilled chicken salad with this crispy chicken skin recipe.

Creamy salad with apples, grapes, celery and chicken on a pink plate on a pink counter.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Waldorf winter salad

Filled with roasted fruits and nuts, this refreshing salad is full of flavour. Get this Waldorf Winter Salad recipe.

Salad with avocado, sliced ​​chicken and orange on a pink plate against a purple background.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Citrus Chicken Salad Colorburst

Sliced ​​oranges, beets, and radishes give this salad a delicious flavor. Get this recipe for Citrus-Colored Chicken Salad.

Leaf salad with pears, nuts and shredded chicken on a pink plate.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Chicken, pear and roasted parsnip salad

Combine fresh pears with sharp Gorgonzola cheese for a sweet-and-salty treat. Get this grilled chicken, pear, and parsnip salad recipe.

4 ways to cook chicken breasts

For each method, use 4 small, skinless, boneless chicken breasts (about 200 grams each). Chicken breast is cooked when the thermometer inserted into the thickest part of the meat reaches 165 degrees Fahrenheit. For an easy no-cook method, substitute store-bought roast chicken.

frying pan
Season chicken with salt and pepper. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of oil, then chicken breasts. Cook until chicken bottom is golden brown, about 3 minutes. Reduce the heat to medium low. Flip the chicken. Cook, covered with a lid, until chicken bottom is golden brown and fully cooked through, about 7 minutes.

chard
Boil 4 cups of salted water or chicken broth in a large saucepan. Reduce the heat to medium. Add chicken breasts. Boil gently, flipping halfway through, 8 to 10 minutes, until fully cooked.

roasting
Season chicken with salt and pepper. Heat a large ovenproof skillet over a medium to high heat. Add 1 tablespoon of oil, then chicken breasts. Cook until golden brown, about 2 minutes per side. Transfer the skillet to a 450-degree Fahrenheit oven. Roast until chicken is cooked through, 10 to 12 minutes. (If you don’t have an oven pan, transfer the chicken to a baking tray.)

barbeque
Heat the roast on a medium heat. Brush the chicken with a tablespoon of oil and season with salt and pepper. Oil grill. Roast chicken until grill is marked and cooked through, 5 to 6 minutes per side.

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