Best 7 Sauteed Herbed Chicken Salad Recipes

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**Savor the Delightful Symphony of Sauteed Herbed Chicken Salad: A Culinary Journey of Flavors and Textures**

Embark on a culinary adventure with sauteed herbed chicken salad, a tantalizing dish that harmonizes the vibrant flavors of fresh herbs, tender chicken, and crisp vegetables. This versatile salad is a symphony of textures, combining the succulent bite of chicken, the refreshing crunch of celery and bell peppers, and the delicate softness of mixed greens. Infused with a fragrant blend of herbs, including thyme, oregano, and basil, this salad exudes an aromatic allure that entices the senses. Whether served as a light lunch, a refreshing side dish, or a vibrant main course, sauteed herbed chicken salad promises a delightful experience that will leave you craving more. Discover the culinary magic of this delectable dish with our curated collection of recipes, each offering unique variations that cater to diverse tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CHICKEN SALAD WITH FRESH HERBS



Classic Chicken Salad with Fresh Herbs image

This is your classic, flavorful chicken salad, but lightened up. Classic Chicken Salad with Herbs has the simplicity of a classic mayo-based chicken salad, but the addition of fresh herbs kicks it up a notch in the flavor department. Serve this delicious chicken salad on a bed of greens, in your favorite wrap, with crackers and fresh veggies, or as a classic sandwich for the ultimate lunch.

Provided by Stephanie

Categories     lunch     Main Course

Number Of Ingredients 16

3 lbs chicken breast (raw)
1 tsp kosher salt
1 tbsp whole peppercorns
2 bay leaves (dried)
2 cloves garlic (smashed)
1/2 cup light mayo
1/2 cup plain non fat Greek yogurt
1 tbsp lemon juice
1 tsp Dijon
1/2 tsp celery seed
1/2 tsp poppy seeds
1/4 tsp kosher salt
1/2 cup celery (diced)
1/2 cup onion (diced)
1/4 cup scallions (fresh, chopped)
1/4 cup parsley (fresh, chopped)

Steps:

  • Add the raw chicken breast to the bottom of a large pot.
  • Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
  • Cover the chicken with cold water.
  • Place the lid on the pot, and bring the water to a boil.
  • Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
  • Remove the chicken to a cutting board to cool.
  • Chop or shred the chicken.
  • Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
  • Chop the onion, celery, scallions, and parsley.
  • Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.
  • Fold in the cooked chicken and the diced onion, celery, scallions and parsley.
  • Taste for seasoning.

Nutrition Facts : ServingSize 1 cup, heaping, Calories 331 kcal, Carbohydrate 6 g, Protein 51 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 149 mg, Sodium 912 mg, Fiber 1 g, Sugar 2 g

CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

HERBED-CHICKEN SALAD



Herbed-Chicken Salad image

Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 Granny Smith apple, chopped
1 Tbsp. lemon juice
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 pkg. (2 oz.) slivered almonds, toasted
2 stalks celery, chopped
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. ground thyme
1/8 tsp. each black pepper, garlic powder, ground sage, dried oregano leaves and dried rosemary leaves

Steps:

  • Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
  • Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

CHICKEN AND HERB SALAD WITH NUOC CHAM



Chicken and Herb Salad With Nuoc Cham image

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Provided by Yewande Komolafe

Categories     dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course

Time 5m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons granulated sugar
1 garlic clove, minced
1 bird's-eye chile or other small hot chile, minced with seeds
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons fish sauce
3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2 cups thinly sliced red or green cabbage
1 small English cucumber, thinly sliced (about 1 1/2 cups)
1 medium bell pepper (any color), thinly sliced
1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1 loosely packed cup Thai or sweet basil leaves
1 loosely packed cup mint leaves
1/2 cup crispy fried shallots or onions, store-bought or homemade

Steps:

  • In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
  • Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
  • Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

CHICKEN SAUTé FINE HERBES



Chicken Sauté Fine Herbes image

Provided by James Beard

Categories     Chicken     Herb     Poultry     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 10

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
Salt, freshly ground pepper
Tarragon
Chervil
Parsley
Chives
Rosemary
Dill
1 cup white wine (Pouilly Fuissé or White Pinot)

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES



Grilled Chicken Paillards with Herb Salad and Sauteed Radishes image

This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

4 8-ounce boneless skinless chicken breast halves
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1/2 lemon
Herb Salad
Sauteed Radishes

Steps:

  • Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
  • Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
  • Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use Fresh Herbs: Fresh herbs add a delicious flavor to this dish. If you don't have any fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't Overcook the Chicken: Chicken breast can easily become dry and tough if it's overcooked. Cook it over medium heat until it's just cooked through, about 5-7 minutes per side.
  • Use a Variety of Vegetables: This recipe calls for broccoli, carrots, and celery, but you can use any vegetables that you like. Some other good options include bell peppers, zucchini, and mushrooms.
  • Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.

Conclusion:

This sautéed herbed chicken salad is a delicious and healthy meal that's perfect for lunch or dinner. It's packed with protein, vegetables, and healthy fats, and it's also low in calories. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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