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chicken salad chick recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: general
Description
A creamy chicken salad with a smoky red pepper swirl, this recipe offers a unique, high-protein meal perfect for quick lunches or picnics. The vibrant red pepper swirl adds a layer of complexity and color to this classic dish.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken breasts
- 1.2 liters (5 cups) water or low-sodium vegetable broth
- 2 celery stalks, finely diced
- 60 grams (1/2 cup) red onion, finely diced
- 180 grams (3/4 cup) vegetable oil-based mayonnaise
- 5 grams (1 teaspoon) fine sea salt
- 2 grams (1/2 teaspoon) freshly ground black pepper
- 200 grams jarred roasted red peppers, drained well
- 15 milliliters (1 tablespoon) extra virgin olive oil
- 5 milliliters (1 teaspoon) fresh lemon juice
- 2 grams (1 teaspoon) smoked paprika
- 1 small clove garlic, minced
- 15 grams (1/4 cup) fresh parsley, chopped (for garnish)
Instructions
- Poach the Chicken: Place chicken breasts in a pot with water or broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through (165°F / 74°C). Remove chicken and shred into bite-sized pieces. Set aside to cool.
- Prepare Smoky Red Pepper Swirl: In a food processor, combine the well-drained roasted red peppers, olive oil, lemon juice, smoked paprika, and minced garlic. Process until smooth and creamy.
- Mix Chicken Salad Base: In a large bowl, combine the shredded chicken, diced celery, red onion, mayonnaise, salt, and black pepper. Mix gently until well combined.
- Fold in Swirl: Add 60 ml (1/4 cup) of the red pepper swirl to the chicken mixture. Fold gently to create streaks of color and infuse flavor. Reserve remaining swirl for serving.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. To serve, portion the chicken salad, then drizzle with the reserved smoky swirl and garnish with fresh parsley.
Notes
To achieve a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding. If the salad becomes too dry after chilling, add a small amount of reserved poaching liquid or water to adjust consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: no-bake
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg