CHICKEN SALAD WITH TOASTED ALMONDS
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
Provided by sal
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
- Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
Nutrition Facts : Calories 484 calories, Carbohydrate 21.8 g, Cholesterol 86.1 mg, Fat 31.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 787.6 mg, Sugar 16.8 g
TOASTED RED PEPPER CHICKEN SANDWICH
Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Lightly toast bread.
- Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
- Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
- Top sandwich with two pickle spears.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 27.2 g, Cholesterol 126.5 mg, Fat 18.2 g, Fiber 1.5 g, Protein 51.6 g, SaturatedFat 3.8 g, Sodium 1952.2 mg, Sugar 10.5 g
ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)
Steps:
- Preheat the broiler.
- Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
- While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
- In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!
CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO
Categories Salad Cheese Chicken Leafy Green Nut Pepper Quick & Easy Lunch Goat Cheese Almond Bell Pepper Spring Shower Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
- **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
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