(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Chicken Salad with Peanut Butter and Curry Dressing
Add some new flavours to a classic salad with this sweet and tangy bowl. Get this chicken salad with peanut butter and curry dressing recipe.
Warm Chicken and Farro Caprese Salad
Comfort food in salad form–this fibre-rich dish is the perfect winter pick-me-up. Get this warm chicken and farro Caprese salad recipe.
Rotisserie Chicken Winter Cobb Salad with Crispy Chicken Skin
Take the hearty salad classic up a notch with sweet potatoes and crispy chicken bits. Get this rotisserie chicken winter cobb salad with crispy chicken skin recipe.
Winter Waldorf Salad
Packed with roasted fruits and nuts, this refreshing salad is bursting with flavour. Get this winter Waldorf salad recipe.
Colourburst Citrus Chicken Salad
Orange slices, beets and radishes give this salad a zesty kick. Get this colourburst citrus chicken salad recipe.
Chicken, Pear and Roasted Parsnip Salad
Combine fresh pear with sharp gorgonzola cheese for a plate of sweet and salty goodness. Get this chicken, pear and roasted parsnip salad recipe.
4 ways to cook chicken breasts
For each method, use 4 small skinless, boneless chicken breasts (about 200 g each). A chicken breast is cooked through when a thermometer inserted into the thickest part of the meat reaches 165F. For an easy, no-cook method, substitute store-bought rotisserie chicken.
Pan-frying
Season chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to medium-low. Flip chicken. Cook, covered with a lid, until bottom of chicken is golden-brown and cooked through, about 7 min.
Poaching
Boil 4 cups salted water or chicken broth in a large saucepan. Reduce heat to medium. Add chicken breasts. Gently poach, flipping halfway, until cooked through, 8 to 10 min.
Roasting
Season chicken with salt and pepper. Heat a large ovenproof frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until just golden-brown, about 2 min per side. Transfer pan to a 450F oven. Roast until chicken is cooked through, 10 to 12 min. (If you don’t have an ovenproof pan, transfer chicken to a baking sheet.)
Grilling
Preheat barbecue to medium. Brush chicken with 1 tbsp oil and season with salt and pepper. Oil grill. Barbecue chicken until grill-marked and cooked through, 5 to 6 min per side.
Click here for more beef and pork salads, seafood salads, vegetarian salads and vegan salads from our winter salads series.
