Easy And Light Chicken Salad With Fresh Salad Greens Recipe 435

EASY AND LIGHT CHICKEN SALAD WITH FRESH SALAD GREENS RECIPE - (4.3/5)

Easy and Light Chicken Salad with Fresh Salad Greens Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 25

Ingredients

For the Chicken
2 - 3 cups of cubed chicken breast
15 oz. can chickpeas - drained and rinsed
1/2 tsp. salt
1/2 tsp. black pepper
2 stalks celery - diced
1/2 red onion - diced
For the Chicken Dressing
1/2 - 3/4 cup sour cream
Juice of l lemon
2 tbs. fresh dill
2 tbs. balsamic vinegar
For the Salad
1 head of romaine - ripped
1/2 red onion - diced
1 cucumber - sliced
Radishes - sliced thin
1/4 cup fresh Italian parsley - chopped
1 tomato - diced
For the Salad Dressing
1/4 cup olive oil
2 tbs. white vinegar
2 tbs. balsamic vinegar
1/4 tsp. salt
1/4 tsp. black pepper

Steps:

For the Chicken Combine all of the above in a bowl; toss and refrigerate. For the Chicken Dressing Combine the all of the ingredients for the dressing in a bowl and whisk. Pour over the chicken salad and refrigerate. For the Salad Place the greens around the perimeter of a shallow bowl. Place the chicken salad in the center. Pour the salad dressing on the salad greens. For the Salad Dressing Combine all of the above in a small bowl and stir.

FRESH CHICKEN SALAD WITH BABY GREENS

Fresh Chicken Salad with Baby Greens image

This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.

Provided by E. Clark

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil, divided
2 skinless, boneless chicken breast halves
¼ cup pesto sauce
3 cups mixed baby greens
1 medium red bell pepper, sliced
1 small cucumber, sliced
¼ red onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon honey
salt and pepper to taste

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g

GREEN CHICKEN SALAD

Green Chicken Salad image

Pan-fried chicken breasts are tossed with arugula, farro, apple, and avocado in this satisfying salad featuring Marie's® Creamy Avocado Poblano dressing.

Provided by Marie's Dressings

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 32m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup Marie's® Creamy Avocado Poblano dressing
2 chicken breasts
Salt and pepper
2 tablespoons olive oil
5 cups arugula
1 cup cooked farro
1 cucumber, shaved
1 Granny Smith apple, thinly sliced
1 shallot, thinly sliced
1 avocado, diced

Steps:

Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 26.1 g, Cholesterol 43.8 mg, Fat 24.2 g, Fiber 5.9 g, Protein 16 g, SaturatedFat 4 g, Sodium 311.4 mg, Sugar 7 g

LIGHTER CHICKEN SALAD

Lighter Chicken Salad image

Try our creamy, not-too-heavy rendition of an American lunch standby.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1/4 cup light mayonnaise
1/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon hot sauce
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley

Steps:

Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with 2 forks.
In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

Nutrition Facts : Calories 192 g, Fat 5 g, Protein 31 g

LIGHT CHICKEN SALAD

Light Chicken Salad image

Classic chicken salad is heavy and rich. This refreshing variation is more suitable for summer dining. It tastes delicious over crisp salad greens or in a whole wheat pita.

Provided by RDcook444

Categories Chicken Breast

Time 20m

Yield 5 cups salad, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 boneless skinless chicken breasts, poached and cooled
1 tablespoon light mayonnaise
1 cup nonfat yogurt, plain
1/2 cup cider vinegar
1 teaspoon Dijon mustard
1 cup green onion, chopped
1 roma tomato, chopped
1 cucumber, chopped
1 cup red grapes, cut in half

Steps:

Chop poached and cooled chicken breasts into small bite-size pieces.
Add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine.
Mix in green onion, tomato, cucumber, and grapes.
Refrigerate for at least one hour to develop flavors.
Serve as desired.

Nutrition Facts : Calories 200.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 53.9, Sodium 157.2, Carbohydrate 17.8, Fiber 1.6, Sugar 13.5, Protein 25.4

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