ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
HONEY GARLIC CHICKEN WINGS
I like to bring this dish to work for potlucks. It's always a hit! Quick, easy, AND delicious!
Provided by malcriada
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
- Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
- Marinate wings in refrigerate 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.3 calories, Carbohydrate 44.9 g, Cholesterol 100.7 mg, Fat 15.8 g, Fiber 0.6 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 750.1 mg, Sugar 42.2 g
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE
Provided by Giada De Laurentis
Categories Salad Chicken Leafy Green Poultry Dinner Lunch Healthy Lettuce Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
ROTISSERIE VINAIGRETTE CHICKEN SALAD
A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that ;)
Provided by Vseward Chef-V
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette:.
- Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
- In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
- Dressing until evenly coated.
- Refrigerate at least 30 minutes.
CHICKEN-WING SALAD WITH TOASTED GARLIC VINAIGRETTE
Provided by Mark Bittman
Categories dinner, salads and dressings, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill or preheat a broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Put olive oil in a narrow saucepan and add garlic. Turn heat to medium-low and when garlic begins to sizzle, swirl pan occasionally so the garlic rolls about in the oil. When garlic is lightly browned and tender (a thin-bladed knife will penetrate easily), turn off heat.
- Combine 2 tablespoons garlic oil with cayenne and a big pinch salt; toss wings in the mixture. Grill or broil, turning occasionally (do not scorch), until wings are crisp and cooked through, about 20 minutes.
- Meanwhile, once oil has cooled, put it in a blender with the garlic, a pinch salt and vinegar. Blend until smooth; if too thick, add a little more oil, some hot water or, if it is not bright enough for your taste, more vinegar. Toss with greens and black pepper. Serve salad and chicken wings together.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 513 milligrams, Sugar 1 gram, TransFat 0 grams
SLICED CHICKEN SALAD WITH CHILI-GINGER VINAIGRETTE
Categories Salad Chicken Citrus Leafy Green Low Cal Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
- Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.
CHICKEN SALAD WITH DIJON VINAIGRETTE
I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.
Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BALSAMIC VINAIGRETTE CHICKEN SALAD
I can never find a chicken salad recipe that I really enjoy. I decided to get creative one day and tossed a lot of ingredients together that I had on hand and came out with this deliciously yummy chicken salad. The balsamic vinaigrette is a very nice addition to the salad!
Provided by cookin_nurse
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together, chill.
- Enjoy on crescent sandwiches or your favorite type of bread.
Nutrition Facts : Calories 265.1, Fat 15.4, SaturatedFat 3.4, Cholesterol 69.6, Sodium 173.6, Carbohydrate 7.9, Fiber 1.6, Sugar 5.5, Protein 24.1
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