Bistro chicken salad
Enjoy the perfect balance of rich flavors and healthy ingredients with this Bistro Chicken Salad recipe. Featuring tender chicken breasts simmered with aromatic bay leaves, and combined with a creamy dressing of mayonnaise, mustard, and lemon juice, this salad is elevated with tarragon, crunchy pecans, sweet dried cranberries, and a hint of onion. Ideal for a gourmet lunch or a light dinner, this dish brings a touch of elegance to your table.
- 06 Jun 2024
- Cook time 35 min
- Prep time 12 min
- 6 Servings
- 10 Ingredients
Bistro Chicken Salad is a delightful and refreshing dish that combines tender chicken, a flavorful dressing, and an appealing mix of dried cranberries and pecans. It's perfect for a light lunch or a satisfying dinner, offering a beautiful blend of textures and flavors that will impress your taste buds.
Ingredients:
Instructions:
- Place the chicken breasts in a medium-sized pot.
- Pour the chicken soup over the chicken breasts and add the bay leaf.
- Bring the soup to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer.
- Cook until the chicken is completely cooked through, about 20-25 minutes. The internal temperature should reach 165°F (75°C).
- Remove the pot from the heat and allow the chicken to cool in the broth. This helps keep the chicken moist.
- Once cooled, remove the chicken breasts from the broth. Discard the bay leaf.
- Use two forks or your hands to shred the chicken into bite-sized pieces. Set aside.
- In a large mixing bowl, combine the mayonnaise salad dressing, mustard, lemon juice, and tarragon.
- Mix well until all ingredients are thoroughly incorporated.
- Add the shredded chicken to the bowl with the dressing.
- Add the finely chopped onion, dried cranberries, and chopped pecans.
- Gently fold the mixture until all ingredients are well combined and the chicken is evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container.
- Chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers. Enjoy your Bistro Chicken Salad!
Tips:
- Ensure the chicken breasts are cooked thoroughly before incorporating them into the salad.
- For extra flavor, toast the pecans lightly before adding them to the salad.
- If you prefer a sweeter salad, you can add more dried cranberries according to your taste.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to substitute the mayonnaise salad dressing with Greek yogurt for a lighter version of the dish.
Your Bistro Chicken Salad is now ready to enjoy! This versatile dish can be served on a bed of greens, in a sandwich, or simply on its own. The combination of juicy chicken, tangy dressing, and the crunch of pecans and cranberries makes for a delicious and memorable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.67g | 2% |
| Sugar 3.21g | 3% |
| Fat | |
| Fat 10g | 11% |
| Saturated 1.53g | 5% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 100mg | 19% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 0.98mg | 58% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 1.33mg | 1% |
| Vitamin E 0.99mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 500mg | 15% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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