Chicken And Vegetable Salad Recipes

CHICKEN AND VEGETABLE SALAD

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.

CHICKEN THIGHS WITH CRUNCHY SUMMER VEG

Steps:

• Heat a medium heavy skillet, preferably cast iron, over medium.
• Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
• Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18-20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
• While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
• Cut chicken off the bone, then slice crosswise into 1 1/2"-2" pieces.
• Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.

CHICKEN AND VEGETABLE SALAD

Steps:

• Preheat oven to 425.
• Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
• In a small bowl, mix together chicken broth and remaining ingredients.
• Pour half of broth mixture into roasting pan.
• Bake, uncovered, for 20 minutes.
• Stir; pour remaining broth mixture into roasting pan.
• Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
• Cut chicken into bit-size pieces.
• Mix and serve

GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD

Steps:

• Preheat the oven to 325 degrees.
• To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
• In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
• Rub the chicken breast with about 1 teaspoon of the salad dressing.
• Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
• Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
• In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
• Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
• Serve as a meal with crusty whole-grain bread.

CHICKEN AND ROASTED VEGETABLE SALAD

Steps:

• In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
• Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.

ASIAN CHICKEN, NOODLE, AND VEGETABLE SALAD

Steps:

• Prepare noodles according to package directions.
• Drain and cool.
• Combine noodles, chicken, and next 4 ingredients (through mushrooms) in a large bowl; toss well.
• Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
• Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts.
• Serve immediately.

CHICKEN AND ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400°F.
• Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
• Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
• Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
• Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
• In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
• Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
• Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
• Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.

FRESH VEGETABLE CHICKEN SALAD

Steps:

• Toss salad greens with chicken, tomatoes and carrots in large bowl.
• Add dressing; mix lightly.
• Divide evenly among 4 individual serving plates.