How to properly season my chicken breast for salad?

[Zeze]

Tonight we're having salad with chicken breast.

I'm awesome with beef, but I just can't get chicken right. I can cook it properly (not overcooked, non-thready and juicy), but my paprika, salt, & pepper is rather boring.

What's a good way to marinade/dry rub my chicken?

 

[spidey07]

Italian dressing and use thighs instead of breast. Breasts don't have a lot of flavor.

Or tequilla/limes (with zest) with some salt/pepper and oil/vinegar.

 

[Zeze]

Italian dressing and use thighs instead of breast. Breasts don't have a lot of flavor.

Or tequilla/limes (with zest) with some salt/pepper and oil/vinegar.

Already bought breast.

 

[marrr]

I love this stuff on my steak and chicken
http://www.greekseasoning.com/

 

[Charles Kozierok]

Pretty much anything will work. Classic is salt, pepper, garlic powder and paprika.

Lemon pepper is popular.

I like to marinate in a Greek-style seasoning: olive oil, crushed garlic, oregano, lemon juice, salt and pepper.

If you like spicy, try Cajun blackened seasoning.

 

[dave_the_nerd]

Meh. I lik 'em bland. Let yourself taste the vegetables. (They have a taste, honest.)

Usually just a little olive oil and some seasoning mix. Mrs. Dash or similar.

If I marinade I'll use a watered down teriyaki marinade.

 

[sandorski]

Sage and/or Rosemary always works well with chicken.

 

[edro]

Did somebody says breasts?

 

[Cerb]

Ginger (fresh only!), garlic, chilis, and something salty or sweet (soy sauce, worcestershire sauce, honey, molasses), for much more of a change from the ordinary.

 

[Howard]

Cold food requires more seasoning. Keep that in mind if you season hot.

 

[blackangst1]

For salad, I prefer just lemon pepper and a tiny amount of salt, then bake.

 

[Matthiasa]

Hmm last time I made chicken I probably used basil, oregano, cilantro, Parmesan cheese, salt and black pepper... It's been a while.. but probably close.
Sometimes I will add in a bit of red pepper powder, garlic powder, and onion powder as well.

Hmm actually I think I will do that for dinner tonight... just have to thaw out the blocks of chicken.
Meh... I don't have as much Parmesan left as I would have liked.

 

[ElFenix]

marinade in french dressing

 

[Squisher]

My favorite chicken marinades usually are Rosemary Garlic, Lemon Pepper, or Jamaican Jerk. There are plenty of recipes for each online and some decent store bought varieties.

But, I'm always up for something new.

 

[TXHokie]

Ginger (fresh only!), garlic, chilis, and something salty or sweet (soy sauce, worcestershire sauce, honey, molasses), for much more of a change from the ordinary.

This, and a dash of sesame oil for that asian flavor.

 

[FoBoT]

 

[Rumpltzer]

Did somebody says breasts?

The second poster says, "Breasts don't have a lot of flavor."

What's wrong with this forum?

 

[BladeVenom]

My favorite is Asian style lemon chicken. Next would be barbecue. Just marinating them in Italian dressing is another option.

 

[Starbuck1975]

Jerk seasoning

Olive oil, lemon juice, salt, pepper and oregano

Cumin, paprika and chili powder

Turmeric, salt and pepper

Garlic, onion, thyme and rosemary

Italian dressing

Honey mustard

 

[Zeze]

I found an answer to this 9 years later.

BRINE the chicken breast.

Brine basically water logs the meat while seasoning it. So when you cook it, you get an amazing sear + absolutely juicy/springy inside. I recognized this texture from restaurants.

BRINE IT.

 

[Iron Woode]

I just use some Old Bay seasoning with chicken salad.

 

[Zeze]

I just use some Old Bay seasoning with chicken salad.

BRINE IT

Changed my life. I had no idea.

 

[Iron Woode]

BRINE IT

Changed my life. I had no idea.

if it is just for chicken salad then no, I don't need to brine it. I put enough stuff in it already. Mayo, Old Bay, celery and onion. It tastes great on lightly toasted bread.

 

[Fanatical Meat]

I found an answer to this 9 years later.

BRINE the chicken breast.

Brine basically water logs the meat while seasoning it. So when you cook it, you get an amazing sear + absolutely juicy/springy inside. I recognized this texture from restaurants.

BRINE IT.

Pork chops come out well if you bring them. I have gotten creative with it and add Apple cider, hard to get the right sugar/salt ratio but even when off it works.
Also regarding chicken instant pot works really well for chicken, does come out a pale unappetizing color but it shreds super easy.

 

[Muse]

if it is just for chicken salad then no, I don't need to brine it. I put enough stuff in it already. Mayo, Old Bay, celery and onion. It tastes great on lightly toasted bread.

I whipped up a chicken salad last night from the remains of a Costco rotisserie chicken I'd been gnawing on all week. Riffed off a couple recipes I found online. This thread I just discovered, pure gold. Well, impure gold, but lot of great ideas.

I threw in:

pieces of chicken
chopped celery
Poupon mustard
chopped apple
raisins
mayo
Heinz ketchup
ground pepper
chopped onion
balsamic vinegar

I have no idea how I'll like it, I'll make a sandwich today with sliced vine ripened tomato and some lettuce. I know it'll be better than the bland CS's I'm used to!