Chicken Kaleidoscope Recipes

KALEIDOSCOPE SALAD

Kaleidoscope Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 6 accompaniment-size servings

Number Of Ingredients 19

Ingredients

2 limes
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 cloves garlic, peeled and quartered
11/2 cups buttermilk
Salt
Pepper
1 head iceberg lettuce, core removed, spines of leaves removed, rinsed and dried with a salad spinner, and torn into bite-sized pieces
1 pound bag fresh spinach, soaked several times to remove grit, tough stems removed, dried in a salad spinner, and torn into bite-sized pieces
1 red onion, thinly sliced and slices quartered
3 stalks celery, scrubbed and sliced
6 garlic chives, white and tender green parts only, chopped
2 English cucumbers, peeled and sliced
1 (8-ounce) bag fresh frozen peas, blanched, drained and allowed to cool
1 (8-ounce) bag fresh frozen corn (preferably Shoe-Peg), blanched, drained, and allowed to cool or 3 ears husked sweet corn, boiled for 15 minutes in salt water, cooled and cut from cob
1 (16-ounce) can pineapple chunks in juice, drained
1 (8-ounce) bag dried cranberries
1 pint grape tomatoes, halved
2 large ripe tomatoes, cut into wedges

Steps:

Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

KALEIDOSCOPE CHOPPED CHICKEN SALAD

Kaleidoscope Chopped Chicken Salad image

This tasty chicken salad really is a kaleidoscope of colors and textures-from the crunchy veggies to the creamy cheese and dressing.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

Ingredients

1-1/2 cups chopped cooked boneless skinless chicken breast s
2 cups each broccoli and cauliflower florets
1 red pepper, cut into strips
1 cup cherry tomatoes, halved
1/2 cup KRAFT Lite Three Cheese Ranch Dressing
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
4 slices cooked OSCAR MAYER Turkey Bacon, crumbled

Steps:

Combine chicken, vegetables and dressing in large bowl.
Add cheese and bacon; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 890 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 5 g, Protein 28 g

CHICKEN KALEIDOSCOPE

Chicken Kaleidoscope image

Number Of Ingredients 13

Ingredients

12 chicken breasts, skin and bone removed
2 (20-ounce) cans pineapple chunks, drain and save juice
1/2 cup lime juice
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 Vidalia or other sweet onion, sliced
1 pound whole mushrooms, trim stem ends
1 (6-ounce) can small black pitted olives, well drained
1/2 pound fresh snow pea, trim ends
2 ounces butter, shaved
salt
1 (14-ounce) box brown rice, natural or instant

Steps:

*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice.Line bottom of crockpot set on HIGH with chicken. Add pineapple juice and lime juice cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple chunks, onion slices, olives and snow peas in crockpot in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth set aside on a warmed utility platter, covered, in a 200 degree oven to keep hot. Broth should measure approximately 1 quart add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.

Nutrition Facts : Nutritional Facts Serves

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