GARDEN CHICKEN SALAD
Leftover chicken finds a delicious place in this refreshing salad. The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook. -Polly Thayer, Sunbury, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 235mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
BREAD-BAKED CHICKEN & SUMMER GARDEN SALAD
Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
- Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels - a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
- Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin - or use a blowtorch if you have one, which would be faster and more even.
- Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.
Nutrition Facts : Calories 528 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE
Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
- Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
- Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
- Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
- Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams
ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
SUMMER SPLASH CHICKEN SALAD
When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CONTEST-WINNING SUMMER CHICKEN SALAD
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
BAKED CHICKEN SALAD
A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 5h20m
Yield 1 medium bowl, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken breast under cold water and pat dry.
- Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
- Sprinkle with garlic and onion salt to taste.
- Bake in a 350F oven for about 20 minutes or until done.
- You do not want them to dry out, so watch them carefully.
- Remove from pan and cool completely.
- Dice the chicken breast into small pieces, DO NOT GRIND.
- Add the celery, onion, and pickle relish.
- Mix in some salad dressing to moisten chicken mixture.
- Add salt and pepper to taste.
- You will have to add more salad dressing in about an hour.
- The chicken will soak up the dressing.
- Cover and refrigerate 2 hours or overnight.
- Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.
RUSTIC CHICKEN BREAD SALAD
Make and share this Rustic Chicken Bread Salad recipe from Food.com.
Provided by Tootalltygerlily
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread bread cubes in a single layer on a baking sheet.
- Bake 5 minutes; stir.
- Continue baking 3 to 5 minutes or until toasted.
- Cool.
- Whisk vinegar with garlic, salt and pepper, then add olive oil.
- Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
- Place in a large salad bowl suitable for tossing.
- Cut red onion into rings and add to tomatoes along with olives and basil.
- Whisk dressing; pour over tomato mixture.
- Stir gently from bottom until well mixed.
- Leave at room temperature, stirring occasionally, until ready to use.
- When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
- Serve right away garnished with Parmesan cheese.
Nutrition Facts : Calories 394, Fat 25.3, SaturatedFat 5.3, Cholesterol 11, Sodium 991.3, Carbohydrate 33, Fiber 3.1, Sugar 5.2, Protein 9.9
GRILLED CHICKEN SUMMER SALAD
Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
- Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
- Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
Nutrition Facts : Calories 465, Carbohydrate 18 g, Cholesterol 80 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 13 g
AUTUMN CHICKEN SALAD
This recipe takes boring chicken salad and adds a bit of a kick to it with chopped apples and dried cranberries for a perfect autumn salad.
Provided by SANDI149
Categories Salad
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix chicken, mayonnaise, celery, apple, cranberries, horseradish sauce, salt, and pepper together in a large bowl. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 11.3 g, Cholesterol 142 mg, Fat 42.3 g, Fiber 1.4 g, Protein 41.4 g, SaturatedFat 9 g, Sodium 357 mg, Sugar 8.4 g
SUMMERTIME CHICKEN AND PASTA SALAD
This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes.
Provided by Andrea Parker
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
- Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
- Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
- Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 67.7 g, Cholesterol 195 mg, Fat 18.4 g, Fiber 6.7 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 732.6 mg, Sugar 9.6 g
CHICKEN SALAD BAKE
Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
SUMMER STYLE CHICKEN
A chicken dish that is easy and tastes absolutely delicious! A unique way to use summer squash, zucchini, tomatoes, and cheese!!
Provided by Andrea
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese.
- Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 10.7 g, Cholesterol 95.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 39.6 g, SaturatedFat 4.7 g, Sodium 569.2 mg, Sugar 6 g
SUMMER CHICKEN SALAD
"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.
Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.
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