Crusty Chicken Breasts Topped With Chopped Salad Recipes

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CRISPY CHICKEN AND CITRUS SALAD WITH HONEY-DIJON VINAIGRETTE



Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette image

You can make the chicken legs for this hearty salad up to 4 days in advance. Reheated in a skillet until crisp and golden, they crown an otherwise simple salad for a great dinner on busy nights.

Provided by Ivy Manning

Number Of Ingredients 16

1 recipe Slow Cooker Chicken Confit (see below)
1 tablespoon white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
0.25 teaspoon salt
0.125 teaspoon ground black pepper
4 tablespoon extra-virgin olive oil
8 cup mixed greens (watercress, arugula, spinach, and/or mesclun)
1 large Cara Cara orange
0.5 cup chopped Candied Nuts
4 bone-in, skin-on chicken leg quarters (drumstick and thigh)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon kosher salt
0.5 teaspoon granulated garlic
0.25 teaspoon freshly ground black pepper
Nonstick cooking spray

Steps:

  • Heat a 12-inch nonstick skillet over medium. Add the chicken confit legs; cook 4 minutes per side or until heated through and the skin is crisp.
  • Meanwhile, in a large bowl whisk together vinegar, mustard, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates.
  • Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4. Slow Cooker Chicken Confit
  • Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
  • Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.
  • Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

Nutrition Facts : Calories 650 kcal, Carbohydrate 13 g, Cholesterol 191 mg, Protein 64 g, SaturatedFat 7 g, Sodium 660 mg, Sugar 9 g, Fat 38 g, UnsaturatedFat 28 g

CHICKEN CHOPPED SALAD



Chicken Chopped Salad image

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

1 1/2 pounds boneless skinless chicken breasts (I used 2 large breasts)
3 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons light brown sugar, packed
1 to 1.5 tablespoons chili powder
1 teaspoon paprika or smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, optional and to taste
10 ounces fresh lettuce (I used a bagged greens mixture with cabbage and shredded carrots)
1 to 1 1/2 cups diced tomatoes (I used halved cherry tomatoes; use Roma, regular, or your favorite tomatoes)
1 medium cucumber, peeled and diced into bite-sized pieces
1 medium bell pepper, seeded and diced or sliced into bite-sized pieces (I used yellow; any color is fine)
1 medium ripe avocado, diced or sliced into bite-sized pieces
croutons, optional and to taste
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard (I prefer dijon but honey mustard will work)
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

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

CRISPY CHICKEN STRIPS WITH SALAD



Crispy Chicken Strips With Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

Steps:

  • Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
  • Photograph by Antonis Achilleos

CHICKEN CHOPPED SALAD



Chicken Chopped Salad image

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

2 cups chopped or torn mixed salad greens
2 cups chopped cooked chicken
1 cup chopped celery
1 can (15-1/4 ounces) peaches, drained and chopped
1 cup chopped sweet red or yellow pepper
1/3 cup thawed limeade concentrate
1/4 cup canola oil
2 tablespoons white vinegar
2 to 3 tablespoons minced fresh cilantro
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/2 cup dry roasted peanuts

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 :

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY



Asian Chicken Chopped Salad Recipe by Tasty image

Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip

Provided by Hitomi Aihara

Categories     Lunch

Yield 6 servings

Number Of Ingredients 20

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

Steps:

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken.
  • Cut into cubes.
  • In a mason jar, combine ingredients for the dressing. Shake and set aside.
  • Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
  • Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams

PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD



Parmesan Chicken Breast With Tomato and Herb Salad image

For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.

Provided by Sarah Copeland

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into wedges (or halved if small)
1 pint cherry tomatoes, halved
1 tablespoon sherry or cider vinegar
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon black pepper, plus more for seasoning
6 ounces Parmesan
1 cup flour
2 large eggs, well beaten
4 skinless, boneless chicken breast, halved (about 1/2-inch thick)
3 tablespoons canola or grapeseed oil
2 tablespoons thinly sliced basil
1/4 cup finely chopped parsley

Steps:

  • Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
  • Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
  • Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
  • Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
  • Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

CRISPY CHOPPED CHICKEN SALAD



Crispy Chopped Chicken Salad image

This is a recipe from the July issue of Better Homes and Gardens. I haven't tried it yet, but it looks tasty.

Provided by kristenmf5

Categories     Chicken

Time 54m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices prosciutto (about 4 oz)
1/2 cup extra virgin olive oil
4 boneless skinless chicken breast halves
salt
pepper
paprika
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
6 romaine lettuce leaves

Steps:

  • Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.
  • In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
  • For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.
  • In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
  • Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.

Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 7.2, Cholesterol 63.4, Sodium 404, Carbohydrate 13.4, Fiber 4.2, Sugar 3.6, Protein 25.6

HOT CHICKEN CHOPPED SALAD RECIPE BY TASTY



Hot Chicken Chopped Salad Recipe by Tasty image

Here's what you need: plain nonfat greek yogurt, lemon juice, green onion, salt, dijon mustard, garlic, ground black pepper, flour, salt, ground black pepper, egg, plain breadcrumbs, boneless, skinless chicken breast, buffalo sauce, honey, baby spinach, red cabbage, cherry tomato, cucumber

Provided by Greg Perez

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 19

⅓ cup plain nonfat greek yogurt
1 tablespoon lemon juice
2 teaspoons green onion, chopped
¼ teaspoon salt
¼ teaspoon dijon mustard
½ clove garlic, minced
ground black pepper, pinch
2 tablespoons flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
2 tablespoons plain breadcrumbs
1 boneless, skinless chicken breast
1 tablespoon buffalo sauce
1 tablespoon honey
2 cups baby spinach
1 cup red cabbage, shredded
¾ cup cherry tomato, halved
½ cucumber, thinly sliced

Steps:

  • In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
  • Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
  • Add the egg into another bowl, and whisk until beaten.
  • Place bread crumbs in a third wide, shallow bowl.
  • Dip the chicken in the flour, the egg, and then bread crumbs.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
  • Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
  • Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 102 grams, Fat 15 grams, Fiber 15 grams, Protein 79 grams, Sugar 50 grams

CRISPY HOT CHICKEN SALAD



Crispy Hot Chicken Salad image

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! -Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Steps:

  • In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 826 calories, Fat 68g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD



CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD image

Number Of Ingredients 12

1 1/2 c fresh white breadcrumbs
1/2 c freshly grated Parmesan (about 2 oz)
1 1/2 t grated lemon peel
2 eggs, beaten to blend
4 boneless chicken breast halves
2 lg bunches arugula, trimmed and chopped
4 ripe plum tomatoes, seeded and chopped
1/4 c plus 2T olive oil
1/4 c chopped red onion
2 T chopped fresh basil
1 T balsamic or red wine vinegar
1 T fresh lemon juice

Steps:

  • Combine breadcrumbs, Parmesan and lemon peel in shallow bowl. Place eggs insecond shallow bowl Season chicken with salt and pepper. Dip one chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. Can be prepared 8 hours ahead. Cover with plastic and chill. In medium bowl combine arugula, tomatoes 2T olive oil, onion, basil, vinegar and lemon juice. Season to taste with salt and pepper. Heat remaining 1/4 c oil in heavy large skillet over medium high heat. Add chicken and saute till brown and springy to touch, about 5 minutes per side. Transfer to platter and spoon 1/4 of salad mixture over each.

CHICKEN BREASTS WITH SALAD TOPPING



Chicken Breasts With Salad Topping image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

6 skinless and boneless chicken breast halves, about 2 pounds
2 cloves garlic, minced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary leaves
2 medium-sized ripe tomatoes, chopped
4 tablespoons minced fresh basil
1 tablespoon capers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
  • Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
  • Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
  • Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
  • When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 2 grams, TransFat 0 grams

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From myrecipes.com


BEST CHICKEN SALAD SANDWICH RECIPE - HOW TO MAKE CHICKEN SALAD …
2022-06-29 Directions. In large bowl, whisk together sour cream or yogurt, mayonnaise, pickle brine, and 1/4 teaspoon each salt and pepper. Add chicken and toss to coat, then fold in parsley and dill. …
From goodhousekeeping.com


CRISPY GARLIC CHICKEN CHOPPED SALAD
Crispy Garlic Chicken Chopped Salad Recipe Ingredients. 1/3 cup grapeseed oil. 6 large cloves garlic, very thinly sliced. 2 large boneless, skinless chicken breasts. 3/4 teaspoon kosher salt, divided. 3/4 …
From ihavenet.com


CHICKEN CHOPPED SALAD - HEATHER CHRISTO
2011-03-09 Grilled Chicken: Marinate two chicken breasts in the juice of half a lemon, 1 Tbs of olive oil and minced chives. Grill the chicken until just cooked through. Chop and set aside. Lay out all of …
From heatherchristo.com


INET RECIPES: CRUSTY CHICKEN BREASTS WITH CHOPPED SALAD
2008-11-08 4 ripe plum tomatoes, seeded and chopped 1/4 cup chopped red onion (50 ml) In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind. Pour egg into a second …
From inet-recipes.blogspot.com


CRUNCHY ASIAN CHOPPED SALAD WITH CHICKEN - POWERED BY MOM
Instructions. In a blender, combine all the dressing ingredients and blend until smooth and creamy. Add cooked chicken breast to a medium-sized bowl and drizzle with ⅓-½ of the dressing. Toss gently to …
From powered-by-mom.com


BLT CHICKEN CHOPPED SALAD - THE SALTY MARSHMALLOW
2019-01-01 Preheat oven to 450 degrees. Line a baking sheet with foil and set aside. Place the chicken breasts on the prepared sheet and rub with the olive oil and season evenly with the salt, …
From thesaltymarshmallow.com


ITALIAN CHOPPED SALAD WITH CHICKEN - FROM A CHEF'S KITCHEN
2021-04-19 Step-By-Step Ingredients: Combine the ingredients for the dressing and let it sit so the flavors marry while prepping the ingredients for the salad. If you can make it a day ahead of time, all …
From fromachefskitchen.com


CRISPY CHICKEN SALAD - THE COZY COOK
2020-12-11 Prep Work: Whisk 1 egg in a small bowl and set aside. Combine the flour, breadcrumbs, and seasonings on a plate and set aside. Cut the chicken breast in half to create 2 thinner pieces of …
From thecozycook.com


CHOPPED CRISPY CITRUS CHICKEN SALAD - RUNNING TO THE KITCHEN®
2021-12-28 Once melted, add shredded chicken and let cook until crispy, about 5 minutes. Add the orange juice, toss to combine and cook until juice is absorbed into chicken/cooks off. Set aside. …
From runningtothekitchen.com


HOW TO COOK PERFECT CHICKEN BREASTS FOR SALADS AND SANDWICHES
2016-01-04 Place your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag (my preferred method) and go to town. Start with the thickest part of the meat …
From bakingmischief.com


CHICKEN CAESAR SALAD - JESSICA GAVIN
2022-07-01 Mix the Seasonings – In a small bowl, combine ¾ teaspoon salt and ½ teaspoon black pepper. Evenly season both sides of the chicken breast with the mixture. Cook the Chicken – Heat a …
From jessicagavin.com


BUFFALO CHICKEN CHOPPED SALAD - ONEBALANCEDLIFE.COM
2020-08-05 Once done, pour nuggets into a bowl and mix with buffalo sauce to completly coat. Place back in the air fryer at 370 for 2 minutes. Prepare salad by chopping up greens, cucumber and …
From onebalancedlife.com


FRIED CHICKEN SALAD - THE HARVEST KITCHEN
2019-07-14 Discard extra marinade and breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4-5 minutes or until the chicken is browned on the bottom. …
From theharvestkitchen.com


COOKING CHICKEN BREAST AND CHOPPED SALADS - PINTEREST.COM
Oct 3, 2017 - Explore Marge Bosse's board "Cooking chicken breast and chopped salads" on Pinterest. See more ideas about cooking, recipes, cooking recipes.
From pinterest.com


CHOPPED CHICKEN SALAD RECIPE - (HOW TO VIDEO!!)
2019-11-22 Wash chicken breast, pat dry with kitchen paper, then cut into cube shaped bites. Add chicken in a bowl with olive oil, garlic powder, paprika, ground cumin, salt and black pepper. Add …
From easychickenrecipes.com


SOUTHWESTERN CHOPPED CHICKEN SALAD - SALLY'S BAKING ADDICTION
2016-07-01 The flavors get even better on day 2. Add the tortilla chips right before serving. Chicken: For the grilled chicken, we drizzle 1 pound of boneless skinless chicken breasts (about 2-3 breasts) …
From sallysbakingaddiction.com


PARMESAN CRUSTED CHICKEN - CAFE DELITES
2020-07-05 Spray uncooked crumbed chicken all over with olive oil spray. Place two chicken breasts in air fryer basket in a single layer. Cook for 7 minutes. Flip the chicken breasts over and air fry for a …
From cafedelites.com


CHOPPED CHICKEN SALAD WITH SESAME DRESSING - KROLL'S KORNER
2020-05-21 Instructions. In a large salad bowl, combine the romaine, Napa cabbage, purple cabbage, carrots, edamame, shredded chicken and wonton noodles. Gently toss in or garnish the salad with …
From krollskorner.com


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