ZUCCHINI AND CHICKEN SALAD
Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
- In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
- Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
GRILLED CHICKEN AND MIXED GREENS SALAD
Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges
GRILLED CHICKEN AND ZUCCHINI SALAD
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.
- Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.
- Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)
- Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.
- When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 821 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED-CHICKEN-AND-ZUCCHINI SALAD
A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
- Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
- Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.
CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH
I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!
Provided by TheOtherJuliaGulia
Categories BBQ & Grilled Chicken Salads
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
- Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
- While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
- Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g
CHUNKY BARBECUED CHICKEN SALAD PETERSON
Steps:
- In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
- Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.
VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI
Make and share this Vermicelli Salad With Red Peppers and Zucchini recipe from Food.com.
Provided by Barb in WNY
Categories Peppers
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
- Add garlic, stirring, until limp.
- Remove and discard garlic.
- Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
- Stir in sugar, when dissolved, add vinegar.
- Remove skillet from heat and stir in soy sauce.
- Transfer to a storage bowl and refrigerate for several hours or overnight.
- Remove from refrigerator about 30 minutes before using.
- Cook vermicelli; drain and place in a large bowl.
- Add zucchini-pepper mixture.
- Toss to mix thoroughly.
- Ladle onto large salad plates or in shallow soup bowls.
- If desired sprinkle with toasted sesame seeds.
- Serve with Italian bread sticks.
Nutrition Facts : Calories 236.3, Fat 9.8, SaturatedFat 1.3, Sodium 60.2, Carbohydrate 31.9, Fiber 1.9, Sugar 3.3, Protein 5.5
BBQ CHICKEN AND GREENS SALAD
Please your family with our BBQ Chicken and Greens Salad this evening. Perfect for weeknight dining, BBQ Chicken and Greens Salad is a quick and flavorful dish. All you need is 20 minutes to prepare and toss our BBQ Chicken and Greens Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Cook chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally.
- Toss greens with chicken, tomatoes and onions in large bowl.
- Top with dressing and cheese; mix lightly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
GRILLED CHICKEN SALAD WITH ZUCCHINI & MUSHROOMS
Grilled chicken salad served with grilled zucchini & Mushrooms roma tomato & Cucumbers *** I use I spay butter 0 cal, and you may add crush red pepper
Provided by The Galveston Chef
Categories Chicken Breast
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly Chicken Breast and Season.
- slice mushrooms in half and skewer and season.
- split zucchini lengthwise and season.
- grill on hot grill brush with butter.
- plate salad mix.
- add roma tomato.
- add cucumber.
- add cheese.
Nutrition Facts : Calories 468.7, Fat 24.2, SaturatedFat 10.7, Cholesterol 103.2, Sodium 335.9, Carbohydrate 34.8, Fiber 12.7, Sugar 14.8, Protein 36.8
ORANGE GRILLED CHICKEN GREEN SALAD
This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside., In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.
Nutrition Facts : Calories 352 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 393mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
BBQ CHICKEN GREEN SALAD WITH ZUCCHINI & PEPPERS
Here's an easy main-dish salad they're sure to love, with BBQ sauce-brushed chicken breasts and grilled zucchini and peppers on a bed of mixed greens.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 3 cups each
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Place chicken, peppers and zucchini on grill grate. Brush evenly with 1/4 cup dressing.
- Grill 12 to 16 min. or until chicken is done (165°F), turning occasionally and brushing chicken with barbecue sauce for the last few minutes of the grilling time.
- Slice vegetables and chicken. Arrange over greens on serving platter. Sprinkle with cheese. Drizzle with remaining dressing.
Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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