CHICKEN CHOPPED SALAD
Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.
Nutrition Facts :
CHICKEN CHOPPED SALAD
An EASY chopped salad with so much FLAVOR and CRUNCH topped with PERFECT juicy oven-baked chicken that's ready in 15 minutes!! Homemade honey apple cider vinaigrette adds the finishing touch!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 25m
Number Of Ingredients 22
Steps:
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
- Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
- While chicken bakes, to a large platter or bowl, add the lettuce, and chop the vegetables and add them to the bowl, and optionally add the croutons.
- When chicken is done resting, slice it and add it to the bowl. Make sure to get any run off juices from the sheet pan into the salad bowl because there is a ton of flavor in the juices.
- To a small jar or container with a lid (a canning jar works great), add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. If it is at all flat, it likely needs more salt. Alternatively, use your favorite store bought vinaigrette or dressing.
- Drizzle the vinaigrette over the salad as desired (you may not need all of it), toss to combine, and serve immediately.
Nutrition Facts : Calories 746 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 39 grams fat, Fiber 9 grams fiber, Protein 57 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 942 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
EASY CHOPPED CHICKEN SALAD
You just can't go wrong with our Easy Chopped Chicken Salad. It takes just 20 minutes to prepare this tasty salad with chicken, cheese, salami and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 12 g
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
CHOPPED CHICKEN SALAD
Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Toss 1/4 loaf Italian bread, torn into pieces, with a drizzle of olive oil; season with salt and pepper. Bake at 350 degrees until croutons are crisp.
- Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a skillet; saute chicken in batches until cooked through. Cut into pieces. Whisk 1/4 cup olive oil with lemon juice; season with salt and pepper. Toss with romaine lettuce, zucchini, onion, croutons, and a handful of toasted almonds and fresh parsley.
Nutrition Facts : Calories 539 g, Fat 34 g, Fiber 8 g, Protein 33 g
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