THIN-SLICED VEGETABLE SALAD WITH WALNUTS, CHICKEN, AND BASIL BALSAMIC VINAIGRETTE
The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
- Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
- In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.
Nutrition Facts : Calories 444 g, Cholesterol 55 g, Fat 30 g, Fiber 9 g, Protein 30 g
BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
BALSAMIC CHICKEN PASTA SALAD
I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
BALSAMIC CHICKEN SALAD
"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.
Provided by Ginia Bellafante
Categories brunch, dinner, lunch, salads and dressings, appetizer, main course
Time 45m
Yield 4 main-course servings, or 6 appetizer servings
Number Of Ingredients 21
Steps:
- Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
- When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
- Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
- Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.
BALSAMIC VINEGAR CHICKEN SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.
WALNUT CHICKEN SALAD
Make and share this Walnut Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken through relish; mix well.
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
- Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
- Serve on lettuce or croissants/rolls.
Nutrition Facts : Calories 550.9, Fat 42, SaturatedFat 7.3, Cholesterol 176.6, Sodium 496.9, Carbohydrate 20.7, Fiber 2.8, Sugar 5, Protein 26.4
BALSAMIC CHICKEN SALAD WITH TOASTED WALNUTS
This is a wonderful main dish salad of romaine and spring mix lettuce, diced chicken breast, toasted walnuts, sun-dried tomatoes, crumbled gorgonzola, and herb croutons, with a tangy balsamic dressing. Helpful Tip: You can prepare the chicken salad in advance, then cover and chill until serving time. When ready to serve, toss the chicken salad with the lettuce and croutons and serve right away. Inspired by a favorite salad that is served at Croutons To Go.
Provided by BecR2400
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl stir together the diced chicken, toasted walnuts, sun-dried tomatoes, crumbled gorgonzola, balsamic vinegar, and olive oil.
- Season to taste.
- Cover and chill until serving time.
- Right before serving, toss the chicken salad mixture together with the mixed torn lettuces and herb croutons.
- Serve immediately.
Nutrition Facts : Calories 336.9, Fat 23.8, SaturatedFat 5.1, Cholesterol 65.1, Sodium 195.7, Carbohydrate 6.1, Fiber 1.6, Sugar 2.5, Protein 24.7
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