VEGGIE-LOADED SPRING CHICKEN SALAD
Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you'll want to make again and again.
Provided by Taesha Butler
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
- Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
- Enjoy immediately or store in fridge for up to 4 days.
Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 9 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
From Kraft Food and Family. I haven't made this yet, but it sounds like a wonderful summer main dish salad! Prep time includes marinating time.
Provided by Chris Reynolds
Categories Chicken Breast
Time 56m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken in a resealable plastic bag. Add 1/4 cup of the dressing. Turn bag over to coat chicken. Refrigerate 30 minutes.
- Preheat grill to medium heat. Remove chicken from marinade. Grill chicken 6 to 8 minutes on each side until cooked through; cut chicken into strips. Discard marinade.
- Place salad greens on serving platter; top with the beans, tomatoes, and chicken. Drizzle with remaining 1/4 cup dressing; sprinkle with cheese and onions.
Nutrition Facts : Calories 247.5, Fat 10, SaturatedFat 1.7, Cholesterol 65.8, Sodium 581.9, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 28.7
CHICKEN AND SPRING-VEGETABLE SALAD
Nonfat buttermilk and yogurt replace mayonnaise in this Chicken and Spring-Vegetable Salad, made with fresh peas and artichoke hearts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
- Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
- Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.
GRILLED CHICKEN SALAD WITH SPRING VEGETABLES
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Viniagrette: Whisk together all ingredients and set aside.
- Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
- Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
- Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
- Line plates with bibb lettuce and place chicken salad on top
SPRING CHICKEN DINNER SALAD
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Provided by Kat Boytsova
Categories Bon Appétit Dinner Chicken Salad Green Bean Radish Lettuce Avocado Basil Poach Spring Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free Healthy Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
- Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
- Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
- Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
- Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
- Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.
FRESH VEGETABLE CHICKEN SALAD
Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 3-1/2 cups each.
Number Of Ingredients 5
Steps:
- Toss salad greens with chicken, tomatoes and carrots in large bowl.
- Add dressing; mix lightly.
- Divide evenly among 4 individual serving plates.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
FRIED CHICKEN WITH SPRING SALAD
Steps:
- Prepare salad:
- Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.
- Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.
- Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.
- Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.
- Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.
- Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.
- Fry chicken:
- Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.
- Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.
- Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.
- Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.
LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL
Make and share this Lemongrass Chicken and Vegetable Salad Rice Paper Spring Roll recipe from Food.com.
Provided by pearlygirl2
Categories Lunch/Snacks
Time 1h
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
- For the summer rolls:.
- Add the lemon grass, oil and salt to a resealable stoarge bag.
- Add the chicken, seal the bag and turn the chicken to coat evenly.
- Marinate in the refrigerator for 1 to 4 hours.
- Bring a small pot of lightly salted water to a boil over medium-high heat.
- Add the snow peas and cook for 1 minute.
- Transfer with a slotted spoon to a ice-water bath to halt their cooking.
- Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
- Add oil to coat the fry pan.
- Discard of marinade.
- Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
- Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
- To assemble:.
- Soak rice paper wrappers in warm to hot water untill soft.
- Lightly pat dry.
- Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
- Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
- Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
- Repeat with the remaining wrappers and fillings.
- Serve with Dipping Sauce.
Nutrition Facts : Calories 170.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 49.3, Sodium 69.9, Carbohydrate 10.7, Fiber 2.3, Sugar 7.2, Protein 21.5
More about "chicken and spring vegetable salad recipes"
SPRING CHICKEN SALAD WITH FARM VEGETABLES AND EGGS
From washingtonpost.com
10 BEST FRESH SPRING MIX SALAD RECIPES | YUMMLY
From yummly.com
SALAD OF ROAST CHICKEN & SPRING VEGETABLES WITH LEMONY DRESSING
From finecooking.com
18 BRIGHT AND DELICIOUS SPRING SALADS - THE SPRUCE EATS
From thespruceeats.com
SPRING CHICKEN SALAD | GIADZY
From giadzy.com
GRILLED CHICKEN AND SPRING VEGETABLE SALAD {RECIPE}
From jessicalevinson.com
10 BEST CHICKEN SPRING MIX SALAD RECIPES | YUMMLY
From yummly.com
SPRING VEGETABLE SALAD WITH CHICKEN & BUTTERMILK-HERB DRESSING …
From eatingwell.com
SPRING CHICKEN SALAD WITH SMASHED GREEN BEANS RECIPE - BON …
From bonappetit.com
RECIPE OF SPRING CHICKEN SALAD - CHICKEN
From recipesenglish.com
CHICKEN AND SPRING VEGETABLE SALAD - EMEALS.COM
From emeals.com
17 SPRING SALAD RECIPES | FOOD & WINE
From foodandwine.com
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES RECIPE LIST
From salewhale.ca
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
18 EASY SPRING SALADS - BEST SALAD RECIPES FOR SPRING
From thepioneerwoman.com
CHICKEN AND SPRING-VEGETABLE SALAD - MEALPLANNERPRO.COM
From mealplannerpro.com
31 SPRING VEGETABLE RECIPES THAT WILL BRIGHTEN UP YOUR PLATE
From southernliving.com
GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD RECIPE
From crecipe.com
CHICKEN-BULGUR SALAD WITH SPRING VEGETABLES RECIPE
From myrecipes.com
TOP CHICKEN DINNERS FOR SPRING | ALLRECIPES
From allrecipes.com
CHICKEN AND SPRING VEGETABLE PASTA SALAD, AN EASY, SPRING, ONE …
From thymeforcookingkitchen.com
SPRING CHICKEN SALAD WITH FRUIT | BETTER HOMES & GARDENS
From bhg.com
SPRING SALAD RECIPES
From chickenscratchny.com
CHICKEN AND SPRING VEGETABLE SALAD - EMEALS.COM
From emeals.com
RICE NOODLE AND CHICKEN SALAD WITH SPRING VEGETABLES BY ... - THE …
From thefeedfeed.com
CHICKEN MILANESE WITH SHAVED SPRING VEGETABLE SALAD
From lideylikes.com
QUICK SKILLET-ROASTED CHICKEN WITH SPRING VEGETABLES RECIPE
From foodandwine.com
CHICKEN AND SPRING VEGETABLE SALAD | RECIPE - PINTEREST
From pinterest.com
SPRING SALAD RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN AND SPRING VEGETABLE RECIPES AND TIPS | COOKING LIGHT
From cookinglight.com
SPRING SALAD WITH ROASTED CHICKEN | BAKED BREE
From bakedbree.com
SPRING VEGETABLE & CHICKEN SALAD - THE JAPANESE PANTRY
From thejapanesepantry.com
CHICKEN AND SPRING VEGETABLE SALAD | RECIPE | VEGETABLE SALAD, …
From pinterest.com
SPRING CHICKEN SALAD - LITTLE BROKEN
From littlebroken.com
CHICKEN AND SPRING-VEGETABLE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPRING VEGETABLE SALAD RECIPE RECIPE
From crecipe.com
CHICKEN CUTLETS WITH SPRING VEGETABLE SALAD AND HERB VINAIGRETTE …
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love