Chicken Salad Recipes Modern Irish Recipes

Chicken Salad Recipes Modern Irish Recipes

Chicken Salad Recipes Modern Irish Recipes
Image by pastel100 from Pixabay 

Chicken Salad Recipes are perfect for any occasion, whether it's formal or informal, now a regular part of modern Irish recipes. Not claiming they are Irish, just saying that they are indeed part of modern Irish cuisine. Of course, many of these are a great way of using up leftovers. Try them out, you won't be disappointed. We will be adding more recipes over time and if you have a recipe you would like to see included please feel free to send it to us through the SUBMIT RECIPE tabs on the left-hand side of our site.

Chicken Salad Recipes with Bacon

Chicken Salad Recipes with an Irish bacon twist appears regularly in modern Irish recipes
Chilli Chicken and Bacon Salad
2 boneless skinless chicken breast fillets
2½ tbsp sweet chili sauce, for dipping
2 tbsp lime juice
175g oven chips
5 rashers streaky bacon
half a 75g bag watercress
2 heads chicory, thickly sliced
4 spring onions, trimmed and sliced at an angle
2 small avocados, peeled, stoned and cut into wedges
Heat the oven to 220c/fan 200c/gas 7.
Brush both sides of the chicken with 1/2 tbsp chili sauce, season well and put on a large baking sheet.
Mix 2 tbsp chili sauce with the lime juice and 1 tbsp water to make a dressing.
Dice the oven chips and scatter around the chicken on the baking tray, then add the bacon rashers.
Bake in the oven for 15 minutes until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.
Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter.
Slice the chicken and scatter on top of the salad with the bacon and potato.
Spoon over the remaining dressing and eat while it's still warm.

Chicken Salad Recipes with Cashew nuts, modern Irish recipes

These Chicken Salad Recipes are suitable for any number of mouths, just increase/decrease the ingredient amounts depending on the number of people that are eating. A regular feature of modern Irish recipes.
Warm Chicken Salad with Cashew Nuts and Mango Dressing
4 chicken breasts, cooked and sliced
A handful of salad leaves per person
1 mango, sliced
Handful seedless black grapes
50g cashew nuts
1 mango, peeled and chopped
3-4 scallions, chopped
A handful of basil leaves
1 tbs. rice vinegar
4 tbs. olive oil
Salt, black pepper and a pinch of sugar
Serves 4
The best way is to roast a whole chicken with lots of garlic cloves, a few sprigs of rosemary, lemon wedges stuffed into the cavity and seasoned with salt, black pepper, and cayenne pepper.
Cook until the juices run clear.
Then an hour or two later, take the meat off the bone and make the salad.
If you haven’t time to roast a chicken then you can just grill a few chicken breasts, slice them up and make the salad.
To Cook
Start with the dressing, put all the dressing ingredients in the processor, give it a quick whiz, taste for seasoning.
Coat the salad leaves in a little of the dressing, arrange the leaves on individual plates or in one large bowl.
Add the sliced mango, grapes, nuts, and chicken.
Drizzle over the dressing and serve with some nice bread.

Chicken Salad Recipes Chargrilled,
Modern Irish Recipes

One of many timeless Chicken Salad Recipes that feature in modern Irish recipes
Chargrilled Chicken Nicoise Salad
For the salad
3 skinless chicken breasts, cut into strips, cooked in a griddle pan for 6-8 minutes

180g pack salad leaves
75g sunblush tomatoes
100g fine green beans, cooked
10 new potatoes, cooked and quartered
2 hard-boiled eggs, quartered
For the dressing
3 tablespoons olive oil

1/2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
Arrange the salad ingredients in a bowl, except for the hard-boiled eggs.

Place all the dressing ingredients and shake to combine.
Pour the dressing over the salad and toss to combine, then add the egg and serve immediately.

Chicken Salad Recipes Curried
Modern Irish Recipes

Curried Chicken Salad Recipes now a regular guest in modern Irish recipes
You could also replace the curry powder with tomato puree.
3 tablespoons mayonnaise
2 tablespoons natural yogurt
1/2 teaspoon curry powder
1/2 teaspoon clear honey
125g cooked chicken, cubed
1/2 red pepper, cored, seeded & sliced thinly
2 pineapple slices, cut into pieces
2 spring onions, sliced
25g wholewheat pasta shapes, cooked
Mix the mayonnaise, yogurt, curry powder & honey together in a bowl.

Add the remaining ingredients & mix well until coated.
Pack in individual plastic containers if using for a packed lunch or picnic.
Chicken with Almond and Grapefruit Salad
Ingredients375g cooked chicken breasts, diced
50g pack toasted flaked almonds
2 pink grapefruit, peeled and segmented
small red onion, finely chopped
1 green pepper, diced
2 tablespoons freshly chopped thyme
3-4 tablespoons reduced-calorie mayonnaise
salt and freshly ground black pepper
Place the chicken, almonds, grapefruit, onion, pepper, thyme, mayonnaise and seasoning in a bowl and mix well.

Chicken Salad Recipes with Orange

Chicken salad recipes come to life with the zip of oranges!
Chicken and Orange Salad
150g pack green beans, trimmed
1 fennel bulb
1 large avocado
100g bag watercress, roughly chopped
2 oranges
2 tbsp olive oil
2 cooked chicken breasts, shredded
Cook the beans in a large pan of boiling salted water for 4-5 mins.
Cool under cold water and put in a bowl.
Finely slice the fennel bulb, cutting away the core.
Peel and slice the avocado and add to bowl with watercress.
Peel the oranges, cut out the segments and add to bowl.
Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing.
Toss salad in the dressing, scatter over chicken, then serve.

Chicken Salad Recipes with Salami

Chicken Salad Recipes with Salami and Olives

3 chicken breast fillets
salt and fresh ground black pepper
1 iceberg lettuce, roughly torn
6 plum tomatoes, quartered
6 tbsp extra virgin olive oil
juice of 1 lemon
1 lemon, juiced
2 pinches of finely chopped flat-leafed parsley
12 fine slices of Napoli salami, cut in half-moon shapes
a handful of toasted, salted pumpkin seeds
1 ciabatta loaf, freshly sliced and toasted
Place the chicken breast fillets between greaseproof paper or cling film. Flatten the chicken fillets with a chef's mallet, season with salt and freshly ground pepper and brush with olive oil.

Preheat the grill then grill the chicken fillets for 5 minutes each side or until cooked through.
Meanwhile, place the lettuce, tomatoes, and olives in a large bowl.
In a medium-sized bowl, mix together the extra-virgin olive oil, lemon juice, and the parsley.
Season with salt and freshly ground pepper and mix well.
Drizzle the dressing over the salad, add in the salami and the pumpkin seeds and mix well, using your hands.
Set aside for 2 minutes to allow the flavors to develop.
Slice the freshly grilled chicken into 1cm thick strips.
Place the chicken on 4 serving plates, top with the hot chicken strips and serve at once with the freshly toasted ciabatta.

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