Chicken Vegetable Salad Recipes

GRILLED 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-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
• Remove chicken and vegetables from grill. 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.

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.

GRILLED CHICKEN & VEGETABLE SALAD WITH CHICKPEAS & FETA

Steps:

• Preheat grill to medium (350 degrees F to 400 degrees F). Lightly coat chicken, onion, and squash with cooking spray. Sprinkle chicken with pepper and 1/4 teaspoon of the salt. Place chicken on oiled (with cooking spray) grates; grill, uncovered, turning occasionally, until a thermometer inserted in thickest portion of meat registers 165 degrees F, about 8 minutes. Remove from grill. Place onion and squash on oiled (with cooking spray) grates; grill, uncovered, until lightly charred and softened, 2 to 3 minutes per side. Remove from grill.
• Whisk together dill, oregano, oil, vinegar, and remaining 1/4 teaspoon salt in a large bowl until combined. Add tomatoes, chickpeas, feta, and olives; toss to coat. Coarsely chop onion and squash; add to mixture in bowl, and toss to coat. Chop chicken into 1/2-inch pieces; fold into salad mixture. Serve immediately.

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.

CHICKEN AND VEGETABLE PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
• Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

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.

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.

CHICKEN VEGETABLE SALAD

Steps:

• Shred the baked chicken breast, chop all the vegetables, and prepare the guacamoles if you haven't already.
• Mix it all together and top with the cilantro if you wish.