Farmers Market Chicken Salad Recipes

FARMERS' MARKET CHICKEN SALAD

Farmers' Market Chicken Salad image

Chickpeas and grilled chicken breast join some of the farmers' market's best veggies in this super-tasty chicken salad for three.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 3 servings, 2 cups each.

Number Of Ingredients 8

Ingredients

3-1/2 cups torn mixed salad greens (1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups broccoli florets, blanched
1/2 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions, halved
1/4 cup KRAFT Lite House Italian Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Toss greens with chicken, broccoli, chickpeas, tomatoes and onions in large salad bowl.
Add dressing; mix lightly.
Sprinkle with the Parmesan cheese.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g

FARMER'S MARKET CHOPPED SALAD

Farmer's Market Chopped Salad image

Provided by Food Network

Number Of Ingredients 17

Ingredients

1 medium shallot, finely chopped
1 1/2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons plain nonfat yogurt
Salt and pepper to taste
1 medium head romaine lettuce, light green and white leaves only, finely chopped
1 bunch arugula, coarsely chopped
1 bunch watercress, leaves only, coarsely chopped
1 skinless medium whole chicken breast, cooked and diced into 1/4 inch pieces
1/2 medium red bell pepper, diced into 1/4- inch pieces
1/4 European cucumber, diced into 1/4-inch pieces
1/4 cup green zucchini, thinly sliced and grilled
1/4 cup yellow zucchini, thinly sliced and grilled
1 ear of white or sweet yellow corn, husked and shucked
1/4 cup coarsely shredded Parmesan (use a shredder or peeler)

Steps:

In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.

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