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
CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD
Steps:
- For the chicken:
- Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
- For the dressing:
- Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
- To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
- Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CREAMY PARMESAN PASTA SALAD
Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
- Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
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
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
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
CREAMY RANCH & PARMESAN CHICKEN SALAD
Chicken strips coated with Parmesan topping are tossed with bell pepper, tomatoes, greens and fat-free ranch dressing for a delicious main-dish salad.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Toss chicken with 1/4 cup of the dressing; coat with grated topping.
- Spray large skillet with cooking spray. Add chicken; cook and stir on medium heat 10 minutes or until cooked through.
- Toss chicken and remaining ingredients lightly with remaining dressing.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 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
Someone posted this to a Somersize recipe list I was on several years ago. It's perfect for Level 1 Somersizers, and tasty for everyone else, too!
Provided by bunkie68
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown chicken breasts over medium heat in a skillet with a little bit of olive oil, about 2 minutes per side.
- Add remaining ingredients.
- Cover and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve immediately.
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