PARMESAN AND BASIL CHICKEN SALAD
A creamy, yummy chicken salad that is a little different from the usual recipes.
Provided by Janet Schaufele
Categories Salad
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
- In a food processor, puree the mayonnaise, basil, garlic, and celery.
- Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g
PARMESAN CHICKEN SALAD
Great way to use leftover chicken
Provided by Judith Hannemann
Categories Appetizers Main Main Course Salad
Number Of Ingredients 7
Steps:
- Mix all ingredients in a medium bowl. Chill until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 338 kcal, Carbohydrate 1 g, Protein 20 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 70 mg, Sodium 332 mg, Fiber 1 g, Sugar 1 g
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
CHICKEN PARMESAN PASTA SALAD
All you need is a few minutes and, suddenly, you have dinner salad!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Cook and drain contents of uncooked pasta pouch (from salad mix box) as directed on box. Drain pasta; rinse with cold water. Shake well to drain.
- In large bowl, stir contents of seasoning & crouton blend pouch (from salad mix box), the mayonnaise and milk until well blended. Stir in cooked pasta and remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 4 g, TransFat 0 g
PARMESAN ROMAINE SALAD
This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.
Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD
For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
- Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
- Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
- Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
- Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CHICKEN PARMESAN SALAD
Enjoy a refreshing Grilled Chicken Parmesan Salad. Made with shaved Parmesan & a homemade vinaigrette, this Grilled Chicken Parmesan Salad is delish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare dressing mix with oil, vinegar and water as directed on package. Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use.
- Preheat grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 5 min. on each side or until cooked through (165°F). Slice chicken.
- Toss greens with tomatoes and squash; place on serving platter. Top with chicken and cheese; drizzle with remaining dressing.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
EASY CHICKEN PARMESAN SALAD
Make and share this Easy Chicken Parmesan Salad recipe from Food.com.
Provided by tuttifrutti1
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bake chicken patties according to package directions.
- Cut chicken into 1/2 inch slices.
- Combine lettuce, croutons, tomatoes, cheese, dressing and chicken.
- Toss to coat.
Nutrition Facts : Calories 446.3, Fat 28.9, SaturatedFat 8, Cholesterol 56.7, Sodium 1152.2, Carbohydrate 28, Fiber 2.2, Sugar 4.5, Protein 19.7
CREAMY PARMESAN-CHICKEN SALAD
Creamy with mayo and cheesy with Parmesan, this lime-kissed chicken salad is served on sliced avocados.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in small bowl until blended.
- Combine chicken and tomatoes in medium bowl Add cheese mixture; mix lightly.
- Refrigerate 1 hour. Serve spooned over sliced avocados.
Nutrition Facts : Calories 360, Fat 29 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
CHICKEN PARMESAN PASTA SALAD
Penne pasta, Italian-breaded chicken slices, fresh mozzarella, grape tomatoes and kalamata olives dressed in a saucy tomato vinaigrette and topped with shredded Parmesan cheese. The recipe calls for packaged fully-cooked breaded chicken, but if you have the time I'd suggest preparing them fresh--Recipe #217144 looks like a good choice. You can even cut the chicken into slices before breading them. (Don't forget to add the oregano!) This pasta salad is hearty enough for dinner with a side of garlic bread. Recipe is adapted from Woman's World magazine.
Provided by Christmas Carol
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta to al dente according to package directions.
- Preheat oven to 425°F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices.
- In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.
Nutrition Facts : Calories 572.9, Fat 32.9, SaturatedFat 11.8, Cholesterol 50.5, Sodium 717.2, Carbohydrate 51.7, Fiber 7.7, Sugar 3.6, Protein 20.2
CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY
Here's what you need: panko breadcrumbs, parmesan cheese, salt, pepper, paprika, garlic powder, chicken breasts, all purpose flour, large eggs, olive oil, sour cream, buttermilk, parmesan cheese, garlic, lemon juice, apple cider vinegar, olive oil, salt, freshly ground black pepper, mixed greens, mixed cherry tomato, red onion
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
- Season the chicken breasts on both sides with pepper and salt to taste.
- Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
- Place the chicken breasts on a baking sheet and drizzle with the olive oil.
- Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
- While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
- To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
- Slice the chicken, then serve on top of the salad and drizzle with more dressing.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 45 grams, Sugar 11 grams
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