HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE
This no-mayo healthy chicken salad recipe is chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. It's tossed in a light and bright dressing A light and zippy dressing brings it all together!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 15
Steps:
- In a small bowl, add the dressing ingredients and whisk to combine.
- In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
- Pour dressing over the chicken salad, toss to combine.
- For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 249 kcal, Sodium 387.1 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 7.6 g, Fiber 2.5 g, Protein 14.6 g, Cholesterol 36.3 mg, ServingSize 1 serving
MEDITERRANEAN CHICKEN SALAD RECIPE
Make this light and healthy Mediterranean chicken salad in just 15 minutes! It's loaded with crunchy veggies and the best lemon dressing.
Provided by Maya Krampf
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl, add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until combined.
- In a small bowl, whisk together the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, Italian seasoning, black pepper, and sea salt, until smooth.
- Pour the dressing over the chicken salad and mix together, until combined.
Nutrition Facts : Calories 439 kcal, Carbohydrate 3.6 g, Protein 24.3 g, Fat 35.9 g, SaturatedFat 4.2 g, Cholesterol 76.8 mg, Sodium 475.5 mg, Fiber 1.2 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN CHICKEN SALAD
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the half cup of olive oil, a quarter cup of lemon juice, dried oregano, salt, and ground black pepper.
- Reserve half in a separate bowl for the dressing. Add the chicken breasts in the remaining half of the marinade and make sure they are fully coated. Cover with plastic wrap and refrigerate for about an hour, but no more than 4 hours.
- Heat an outdoor grill or indoor grill pan to approximately 400 F.
- Grill the chicken on one side for about 5 minutes, flip, and grill for an additional 5 minutes or until it is cooked through and no longer pink.
- Slice the chicken lengthwise.
- In a separate bowl, toss together the baby spinach or other salad greens, cherry tomatoes, sliced red onion, olives, and feta cheese. Pour on the dressing and toss together.
- Assemble the salad on a platter and top with the sliced, grilled chicken, and toasted pita bread.
Nutrition Facts : Calories 782 kcal, Carbohydrate 59 g, Cholesterol 119 mg, Fiber 4 g, Protein 50 g, SaturatedFat 8 g, Sodium 1147 mg, Sugar 5 g, Fat 38 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHICKEN CLUB SALAD
Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
- Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
- Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.
Nutrition Facts : Calories 386 g, Fat 16 g, Fiber 1 g, Protein 50 g
CHICKEN SALAD CLUB
"My sister and I made this wonderfully light chicken salad for our sister-in-law's bridal shower," says Nan Janecke of Kalamazoo, Michigan. "It's easy to fix for a large crowd." TIP: "It's also delicious on croissants or oatmeal bread," Nan suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.
Nutrition Facts : Calories 315 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CLUB SALAD
"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts :
CHICKEN-SALAD CLUB ROLL
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
- Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
- Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
CHICKEN CLUB SALAD
Make and share this Chicken Club Salad recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 30m
Yield 2 salads, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- For Croutons,.
- In a large bowl, drizzle bread cubes with spices and olive oil to coat evenly.
- Spread onto jelly roll pand and toast at 350 deg. for 15-20 minutes until golden. Let cool.
- To cook chicken:.
- Heat fry pan add chicken breasts and cook for 10 minutes. Remove from heat and let the chicken cool for 30 minutes.
- Cut into cubes.
- Basil Mayonnaise:.
- 2 Cups basil.
- 1 clove garlic, minced.
- 1 Cup mayonnaise.
- 2 T. lemon juice.
- Mix together In a food processor, then combine basil mayo, cooked bacon, cooled chicken cubes in a large bowl.
- To serve, place on plate and top with croutons and cherry tomatoes.
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