Rosemary Chicken Salad Recipe
Topic: Rosemary Chicken Salad Recipe
Table of Contents
Introduction:
Experience a culinary delight with our mouthwatering Rosemary Chicken Salad recipe. Prepare to be amazed by this exquisite dish that combines perfectly cooked chicken, fragrant rosemary, a colorful assortment of vegetables, and a delectable balsamic vinaigrette.
The dish strikes a perfect balance between simplicity and sophistication, making it an ideal choice for a quick weeknight meal or a show-stopping centerpiece at your next gathering.
Mastering this recipe requires a delicate balance of succulent chicken breasts, expertly seasoned with a delightful blend of rosemary and olive oil and baked to perfection in the oven.
As the chicken cooks, its delicious flavors meld with the vibrant combination of mixed salad greens, cherry tomatoes, cucumbers, and red onions. Adding crumbled feta cheese provides a creamy texture and a burst of richness to every forkful, giving it that perfect finishing touch.
Completing this culinary ensemble is a homemade dressing that marries the robust flavors of extra-virgin olive oil, balsamic vinegar, Dijon mustard, and a hint of honey. The result is a salad that not only delights the palate but also nourishes the body with wholesome ingredients.
Take your dining experience to new heights with this delectable Rosemary Chicken Salad – a culinary adventure that embraces the beauty of simplicity while delivering an unforgettable burst of flavor.
Top 5 Tips To Make This Recipe More Tastier:
Marinate with Intention:
Elevate the taste of your Rosemary Chicken by letting the chicken breasts soak in the rosemary and olive oil blend for a minimum of 30 minutes prior to baking. This extra step ensures that the herbs and oils permeate the meat, infusing it with a richer, more complex taste.
A Smoky Twist on a Grill:
Why not try grilling the chicken instead of baking it? It will give it a smokier flavor. With the grill’s touch, a delicate char is infused, perfectly enhancing the rosemary and creating a rich and flavorful experience. Baste with the leftover marinade while grilling for an extra layer of flavor.
Perfectly toast the nuts:
Enhance the texture and flavor of the salad by lightly toasting a handful of pine nuts or slivered almonds. Through the toasting process, a delightful crunch is achieved, which beautifully contrasts with the tender chicken and crisp vegetables.
Citrus Zest Zing:
Elevate the flavor profile by infusing the dressing with the vibrant essence of lemon or orange zest. Adding citrus to the dish will enhance the flavors, resulting in a more lively and exciting taste that pairs well with the savory rosemary and tangy balsamic.
Flavorful Finishing Touch:
Enhance the visual and aromatic appeal by adding a touch of freshness with some extra herbs on top of the finished salad. Sprinkle a handful of chopped parsley or basil over the top just before serving. These herbs bring a vibrant touch of color and a delightful layer of aromatic freshness, elevating the overall sensory experience of your Rosemary Chicken Salad.
Things To Keep In Mind While Making This Recipe:
Chicken Thickness:
Ensure uniform thickness of chicken breasts for even cooking. Pound them if needed to create an even surface, promoting consistent baking.
The time needed for marination:
Make sure to give the chicken enough time to marinate, at least 30 minutes or more. This will allow the rosemary and olive oil blend to really enhance the flavor of the meat.
Recommended Oven Temperature:
Maintain an oven temperature of 400°F (200°C) for optimal cooking. Check the chicken’s internal temperature to ensure it reaches at least 165°F (74°C).
Grilling Tips:
If you choose to grill, make sure to preheat the grill to medium-high heat. Make sure to adjust the grilling time as needed to ensure that the chicken is cooked to a safe internal temperature.
Emphasizing the Importance of Freshness:
Use crisp and vibrant vegetables. Experience the delightful combination of fresh cherry tomatoes, cucumbers, and red onions in this salad, offering a satisfying crunch.
Selection of Cheeses:
Opt for a top-notch feta cheese, ideally in block form, and crumble it right before serving to achieve a lusciously smooth texture and bold taste.
Delicious Dressing Drizzle:
Ensure the greens stay crisp and the flavors are evenly distributed by tossing the salad with the dressing right before serving.
Garnish Wisely:
Add some fresh rosemary or herbs as a finishing touch for a visually appealing and aromatic presentation. Tweak the seasoning to suit your personal flavor preferences.
Notes:
Preparation in Advance: Prepare the chicken in advance for a speedy assembly.
Grilling Variation: Try out grilling to add a smokier flavor.
Crunchy Delight: Toast pine nuts or almonds separately for added texture.
A Burst of Citrus: You might want to try incorporating some lemon or orange zest into the dressing to give it a zesty citrus flavor.
Finishing with a touch of herbs: Add a touch of freshness to your dish by sprinkling some fresh parsley or basil as a vibrant garnish before serving.
Checking the temperature: For perfectly cooked chicken, it’s important to use a meat thermometer to check that it reaches a safe internal temperature of 165°F (74°C).
Evenly Distributing Dressing: Toss salad with dressing just before serving for optimal freshness.
Ensuring the Quality of Feta: For a truly indulgent taste, crumble some high-quality feta right before serving to add a creamy and robust flavor.
Rosemary Chicken Salad Recipe
PrintRosemary Chicken Salad Recipe
Rosemary Chicken Salad Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Salads
- Cuisine: American
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts.
2 tablespoons of olive oil.
Chop up some fresh rosemary and season with salt and black pepper to your liking.
For the Salad:
6 cups of a delightful medley of salad greens (lettuce, spinach, arugula, and more).
Halve the cherry tomatoes.
Sliced cucumber.
Thinly sliced red onion.
1/2 cup of crumbled feta cheese.
For the Dressing:
1/4 cup of extra-virgin olive oil.
2 tablespoons of balsamic vinegar.
1 tablespoon of Dijon mustard.
Add a teaspoon of honey.
Season with salt and black pepper to your liking.
Instructions
- Set the oven temperature to 400°F (200°C).
- In a small bowl, mix olive oil, chopped rosemary, salt, and pepper. Apply this blend to the chicken breasts.
- Arrange the chicken breasts on a baking sheet covered with parchment paper. Cook in the preheated oven for approximately 20-25 minutes or until the chicken is fully cooked and no longer pink in the center.
- As the chicken bakes, get started on the salad. Combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl.
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a separate small bowl to create the dressing.
- After the chicken is cooked, allow it to rest for a few minutes before slicing it into thin strips.
- Place the sliced chicken onto the salad and gently pour the dressing over it. Mix all the ingrediets until thoroughly blended.
- Serve the rosemary chicken salad right away, adding extra feta cheese and a touch of fresh rosemary for an extra burst of flavor if you’d like.
- This delectable Rosemary Chicken Salad is bursting with flavor and is a nutritious and fulfilling choice. Bon appétit!
Lemon Rosemary Chicken Salad
PrintRosemary Chicken Salad Recipe
Lemon Rosemary Chicken Salad
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Salads
- Cuisine: American
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts.
2 tablespoons of olive oil.
1 tablespoon of freshly chopped rosemary.
Season with salt and pepper according to your preference.
Add the zest of 1 lemon.
For the Salad:
A delightful combination of fresh salad greens, including lettuce, arugula, and spinach.
Halved cherry tomatoes.
Sliced cucumber.
Thinly sliced red onion.
Crumbled feta cheese.
For the Dressing:
1/4 cup of extra-virgin olive oil.
Squeeze the juice from one lemon.
1 teaspoon of Dijon mustard.
Minced garlic.
Season with salt and pepper according to your preference.
Instructions
- Set the oven temperature to 400°F (200°C).
- Combine olive oil, chopped rosemary, lemon zest, salt, and pepper in a small bowl.
- Arrange the chicken breasts on a baking sheet, then generously coat them with the delightful combination of rosemary and lemon.
- Cook in the preheated oven for approximately 20-25 minutes or until the chicken is fully cooked and no longer pink in the center. Ensure that the internal temperature reaches 165°F (74°C).
- As the chicken bakes, get the salad ready by carefully arranging a variety of mixed greens, juicy cherry tomatoes, crisp cucumber slices, tangy red onion, and delicious crumbled feta cheese in a generously sized salad bowl.
- Combine the ingredients for the dressing – olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper – in a small bowl or jar and whisk them together.
- After the chicken is cooked, allow it to rest for a few minutes before delicately cutting it into thin strips.
- Incorporate the sliced chicken into the salad.
- Gently combine the salad with the lemony rosemary dressing, drizzling it over the top.
- Serve right away and savor the delightful flavors of your Lemon Rosemary Chicken Salad!
- Feel free to personalize the salad with extra ingredients like avocado, olives, or pine nuts to suit your taste.
Nutrition
- Serving Size: 1
- Calories: 450kcal
- Sugar: 5-8g
- Sodium: 400-500mg
- Fat: 25-30g
- Saturated Fat: 5-8g
- Unsaturated Fat: 15-20g
- Carbohydrates: 15-20g
- Fiber: 4-6g
- Protein: 30-35g
Keywords: Lemon Rosemary Chicken Salad, Rosemary Chicken Salad
Creamy Rosemary and Red Grape Chicken Salad
PrintRosemary Chicken Salad Recipe
Creamy Rosemary and Red Grape Chicken Salad
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salads
- Cuisine: American
Ingredients
Approx 1 1/4 cups of cooked, chopped chicken breast (refer to the Note).
Thinly slice 1 large stalk of celery cross-wise.
1 cup of halved seedless red grapes.
Finely dice 1/2 small-medium onion.
1/2 cup of mayonnaise.
1 tablespoon of organic raw, unfiltered apple cider vinegar.
1 teaspoon of honey.
1 teaspoon of freshly minced rosemary
A small amount of Dijon mustard.
A pinch of salt.
A dash of black pepper.
1/4 cup of freshly chopped parsley.
To add a finishing touch, Sprinkle 2 tablespoons of toasted sliced almonds.
Instructions
- Mix all the ingredients for the salad.
- For optimal freshness, it is recommended to serve the dish right away or keep it covered in the refrigerator for a maximum of 2 days before serving. (For optimal flavor, it is recommended to add the rosemary just before serving if you are preparing the dish in advance.)
- Finish off your dish by delicately scattering the almonds over the top just before it’s time to present it.
Notes
- This salad is a fantastic way to utilize any leftover chicken or turkey or even a store-bought rotisserie chicken. However, the dish is so delectable that it’s worth considering poaching chicken breast if you don’t happen to have any leftovers available. To accomplish this:
- Start by placing 1/2 lb (225 g) of raw, boneless, skinless chicken breasts in a medium saucepan in a single layer.
- Add enough chicken stock, vegetable stock, or water so that the chicken is covered by approximately 1 inch of liquid.
- Include a dash of vinegar (apple cider vinegar works well) and a liberal amount of sea salt and black pepper, along with your preferred seasonings like carrot, celery, onion, garlic, bay leaves, thyme, parsley, and so on.
- Set the heat to medium and let it come to a gentle simmer.
- Lower the heat slightly to maintain the simmer, and continue cooking until the chicken is completely cooked through (no pink should remain), which should take around 15 to 20 minutes.
- Remove the excess water, let the chicken cool, and proceed to chop it for this salad.
Nutrition
- Serving Size: 1
- Calories: 369-371 kcal
- Sugar: 6-7 g
- Sodium: 325-350 mg
- Fat: 26-29 g
- Saturated Fat: 4-5 g
- Unsaturated Fat: 17-18 g
- Carbohydrates: 9-10 g
- Fiber: 2-3 g
- Protein: 18-20 g
Keywords: Creamy Rosemary and Red Grape Chicken Salad, Rosemary Chicken Salad Recipe
Rosemary Salad Dressing
PrintRosemary Chicken Salad Recipe
Rosemary Salad Dressing
- Prep Time: 25
- Cook Time: 5
- Total Time: 30 minutes
- Yield: 1.5cup 1x
- Category: Salads
- Cuisine: American
Ingredients
1/2 cup of exquisite extra virgin olive oil.
1/4 cup of red wine vinegar.
1 tablespoon of Dijon mustard.
1 tablespoon of honey can be substituted with maple syrup for a vegan option.
Minced garlic clove.
Finely chop the fresh rosemary, adjusting the amount to your taste.
Season with salt and pepper according to your preference.
Instructions
- Combine the olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl or jar. Whisk them together until they are thoroughly mixed.
- Incorporate the minced garlic and finely chopped fresh rosemary into the mixture. If you want a more refined dressing, you have the option of blending the ingredients using a blender or immersion blender.
- Add salt and pepper to the dressing according to your preference. Begin with a hint of salt and a sprinkle of pepper, then customize to your liking.
- Make sure to whisk or shake the dressing vigorously to emulsify the ingredients. This recipe will result in a dressing that is perfectly blended and has a slightly thick consistency.
- Give the dressing a try and make any necessary adjustments to the sweetness, acidity, or herb flavors. Feel free to adjust the amount of honey to enhance the sweetness, increase the vinegar for a touch of acidity, or add more rosemary to intensify the flavor.
- After you’ve perfected the flavor, it’s important to let the dressing chill in the refrigerator for a minimum of 30 minutes before it’s ready to be served. This enables the flavors to blend and mature.
- Prior to serving, make sure to give the dressing a thorough shake or stir. Add a touch of elegance to your favorite salad by drizzling it with this exquisite dressing right before serving.
- Feel free to personalize the recipe to suit your taste.
- Feel free to get creative by incorporating various herbs like thyme or oregano into your salad dressings for a unique twist on the classic rosemary-infused flavor.
- Indulge in the exquisite taste of your homemade dressing!
Nutrition
- Serving Size: 1 cup
- Calories: 1475-1485 kcal
- Sugar: 17-18 g
- Sodium: 40-50 mg
- Fat: 107-108 g
- Saturated Fat: 14-15 g
- Unsaturated Fat: 80-81 g
- Carbohydrates: 10-11 g
- Fiber: 1-2 g
- Protein: 1-2 g
Keywords: Rosemary Salad Dressing, Rosemary Chicken Salad Recipe
People Also Ask:
Rosemary Chicken Salad Sandwiches
Ingredients:
- Prepare the Rosemary Chicken Salad Recipe as mentioned above.
- Choose ciabatta bread or your favorite type of sandwich bread
Instructions:
- Prepare the Sandwich: Place a generous portion of the Rosemary Chicken Salad on one side of the ciabatta bread or your preferred sandwich bread.
- Finish assembling the sandwich:
- Add another slice of bread on top to assemble the sandwich.
- Serve and savor: Feel free to slice the sandwich if you prefer and serve it right away. With the infusion of herbs, the chicken takes on a delightful flavor, perfectly complemented by the crisp salad greens and tasty dressing. All of these delicious ingredients come together to create a truly satisfying Rosemary Chicken Salad Sandwich.
- Feel free to personalize your sandwich with additional ingredients such as avocado slices, sprouts, or any other toppings that you enjoy.
Should the chicken in chicken salad be hot or cold?
Meat that hasn’t been properly warmed up tends to lack the enticing aroma and delicious taste that it possesses when served at room temperature or higher. That’s the reason why chilled chicken, even when added to salads, lacks the mouthwatering flavor it deserves. Warming the chicken before adding it to your salad will bring out its juicy and satisfying flavors.
Are salads better than vegetables?
Both of them are excellent sources of fiber, vitamins, and minerals. Cooked vegetables are just as healthy (if not more) than salads, despite the media’s spotlight on the latter. When it comes to vegetables, freshness and proper cooking are key. Freshly picked and perfectly cooked vegetables retain more nutrients compared to older or overcooked ones.
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