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
SPICY CHICKEN AND STIR-FRIED GRAIN SALAD
I love the way this salad brings together my favorite combination of flavors -- sweet, sour and spicy -- in a warm, colorful dish celebrating fall produce. I stir-fry the grains to add both a nutty, caramelly flavor and a slightly crispy texture.
Provided by Rick Martinez
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the chicken, 1 sliced garlic clove, 1 sprig of the rosemary, 1 teaspoon salt and 1/2 cup water in a large saucepan and bring to a boil over high heat. Cover, reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Set aside, covered, until ready to use.
- Meanwhile, toss the endive with the celery, apple, grapes and vinegar in a large bowl; season with salt. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Meanwhile, strip the leaves from the remaining rosemary sprig and finely chop; add to the skillet along with the 3 finely grated garlic cloves, ginger and serrano. Cook, stirring frequently, until very fragrant, 3 to 4 minutes. Increase the heat to high and add the grains. Cook, tossing frequently, until the grains begin to brown, 3 to 4 minutes.
- Using tongs, transfer the chicken to a cutting board. Discard the rosemary from the saucepan and transfer the broth to the skillet with the grains. Continue cooking until the broth has evaporated, about 4 minutes.
- Slice the chicken 1/2 inch thick. Add the grains and chicken to the endive mixture and toss to combine; season with salt. Divide the salad among plates and top with the pecans, scallions and cheese.
MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
- Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
- Add carrots to skillet and sauté for 2-3 minutes until tender.
- Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
- Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
- Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
- Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
- If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
- Or serve immediately for a family dinner.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
CHICKEN AND VEGGIE GRAIN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, freshly ground black pepper, italian seasoning, olive oil, shallot, champagne vinegar, lemon, olive oil, kosher salt, freshly ground black pepper, red pepper flakes, spring mix, red onion, cherry tomato, cucumber, feta cheese, fresh dill, dried cherry, dried oregano, pearled couscous
Provided by Lipton
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- Make the chicken: Preheat the oven to 375°F (190°C).
- Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
- In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
- Transfer the skillet to the oven and cook the chicken for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
- Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
- Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
- Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
- Slice the chicken, then divide among the salad bowls. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 45 grams, Fat 47 grams, Fiber 43 grams, Protein 47 grams, Sugar 13 grams
NUTTY CHICKEN GRAIN SALAD
If you're looking for a salad to fill you up, give this easy chicken salad a go. Made with just a handful of ingredients it's perfect when you're short on time
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 8m
Number Of Ingredients 6
Steps:
- Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
- Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.
Nutrition Facts : Calories 891 calories, Fat 50 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 49 grams protein, Sodium 0.7 milligram of sodium
SKINNY HEARTY GRAIN AND VEGGIE SALAD
50% less sat fat • 100% less cholesterol than the original recipe. This lemony bean-and-grain side dish is packed with fiber-6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
- In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
- Serve quinoa mixture over torn lettuce.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 3/4 cup quinoa mixture plus 2/3 cup lettuce, Sodium 340 mg, Sugar 1 g, TransFat 0 g
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