Chicken Salad with Roasted Scallions
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2. This recipe also requires making Roasted Garlic. This recipe keeps well, refrigerated, 3-4 days.
Serve with Beet and Shallot Salad or Caesar Salad or Green Bean and Mushroom Salad or Jicama Salad or Mushroom Salad
Ingredients
| 1 tsp. Olive oil |
| 8 large Green onions (aka scallions) |
| 4 cup Water |
| 16 ounces Boneless, skinless chicken breast |
| 2 clove Roasted Garlic |
| 3 Tbsp. Reduced fat mayonnaise |
| 2 tsp.. Lemon juice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Large stalk Celery, raw (diced) |
Instructions
Put the skillet in the oven and preheat to 325F.
While the oven is preheating, cut the white part of the green onion into 3/4 inch pieces.
Cut the green part of the green onion crosswise into 1/2 inch slices.
When the oven is hot, place the white part of the green onions in the skillet. Roast the onions for about 15 minutes, tossing occasionally, then add the green tops and roast for another 5 minutes.
While the onions are roasting, place the water in a large skillet over medium heat. Bring the water to a boil, then reduce the heat until the water is at a shiver.
Gently add the chicken breasts (so you don't splash yourself with hot water) and poach for about 10 - 15 minutes depending on the thickness of the chicken pieces. It's best to use an instant thermometer and remove the breasts from the water just as they reach 155°F.
After removing the chicken from the water, let the chicken rest on a cutting board for 3 - 5 minutes.
When the chicken pieces are cool enough to touch, cut them into 1/2 inch cubes. Place the chicken in a large mixing bowl with the roasted onions and chill in the refrigerator for about 30 minutes.
Mash the garlic together with the mayonnaise, lemon juice, salt, and pepper.
Add the mayonnaise mixture to the chicken, along with the celery, and fold until blended.
Chill well before serving.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The combination of the roasted scallions with roasted garlic makes this a great dish with sweet, salty, and savory flavors all at once. Makes great sandwiches for lunch, too.