Fresh Vegetable Chicken Thigh Salad Recipes

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FRESH VEGETABLE CHICKEN SALAD



Fresh Vegetable Chicken Salad image

Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 4 servings, 3-1/2 cups each.

Number Of Ingredients 5

6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (about 2 cups)
4 carrots, shredded (about 2 cups)
1/2 cup KRAFT Classic Ranch Dressing

Steps:

  • Toss salad greens with chicken, tomatoes and carrots in large bowl.
  • Add dressing; mix lightly.
  • Divide evenly among 4 individual serving plates.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

CHICKEN THIGHS WITH CRUNCHY SUMMER VEG



Chicken Thighs with Crunchy Summer Veg image

This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.

Provided by Carla Lalli Music

Categories     Bon Appétit     Salad     Chicken     Summer     Green Onion/Scallion     Cucumber     Radish     Fennel     Soy Free     Peanut Free     Tree Nut Free     Dairy Free

Yield 4 servings

Number Of Ingredients 11

4 skin-on, bone-in chicken thighs (about 1 3/4 lb. total)
2 tsp. extra-virgin olive oil
Kosher salt
2 tsp. mustard seeds
1 tsp. fennel seeds
3 small cucumbers (such as Persian or kirby), cut into 1" pieces
1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 4" piece daikon, very thinly sliced
1 bunch red radishes, trimmed, very thinly sliced
1 bunch scallions, sliced 1/2" thick
3 Tbsp. (or more) red wine vinegar
Lightly crushed salted pita chips (for serving)

Steps:

  • Heat a medium heavy skillet, preferably cast iron, over medium.
  • Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
  • Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18-20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
  • While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
  • Cut chicken off the bone, then slice crosswise into 1 1/2"-2" pieces.
  • Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.

ASIAN CHICKEN SALAD



Asian Chicken Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles

Steps:

  • Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 489, Fat 35 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 492 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 30 grams

FRESH VEGETABLE & CHICKEN THIGH SALAD



Fresh Vegetable & Chicken Thigh Salad image

Chicken thighs are a flavorful, often less expensive, alternative to breasts in many recipes. Try them in this tasty salad topped with toasted pecans.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

6 cups tightly packed torn mixed salad greens
1 lb. boneless skinless chicken thighs, cooked, sliced
2 large tomatoes, chopped
2 carrots, shredded (about 2 cups)
2 mini seedless cucumbers, thinly sliced
1/2 cup KRAFT Lite Ranch Dressing
2 Tbsp. chopped toasted pecans

Steps:

  • Toss salad greens with chicken and vegetables in large bowl.
  • Add dressing; mix lightly.
  • Spoon onto 4 serving plates; sprinkle with nuts.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES



One-Skillet Chicken Thighs with Pesto and Vegetables image

This is a great one-skillet chicken pesto dish. I like the concept of cooking one-skillet meals because the flavors meld well and it cuts down on cooking time, without sacrificing quality. Garnish with chopped green onion.

Provided by TheElusivePastry

Categories     Meat and Poultry     Chicken     Chicken Thigh Recipes

Time 5h30m

Yield 8

Number Of Ingredients 27

½ large red onion, chopped
½ cup extra-virgin olive oil
¼ cup soy sauce
3 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
3 cloves garlic, minced
1 teaspoon whole black peppercorns
2 pounds skin-on, boneless chicken thighs
4 tablespoons unsalted butter, divided
½ medium red onion, chopped
2 cloves garlic, minced
12 ounces fresh green beans, trimmed
3 small red potatoes, cubed
1 pint cherry tomatoes
1 medium yellow bell pepper, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil
7 ounces halloumi cheese, sliced
½ cup extra-virgin olive oil
4 ounces pine nuts
4 cloves garlic
1 large lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce
2 cups packed fresh basil leaves

Steps:

  • Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
  • Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
  • Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
  • Transfer the skillet to the preheated oven, and bake for 15 minutes.
  • Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
  • Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
  • Drizzle the pesto sauce primary onto the chicken, but also on the veggies.

Nutrition Facts : Calories 708.4 calories, Carbohydrate 24.2 g, Cholesterol 103.9 mg, Fat 55.6 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 14.7 g, Sodium 1387.2 mg, Sugar 3 g

CHICKEN AND VEGETABLE SALAD



Chicken and Vegetable Salad image

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 lb uncooked thin sliced chicken breasts
7 tablespoons reduced-fat balsamic vinaigrette dressing
1 medium zucchini (8 oz), cut lengthwise in half
1 medium red onion, cut into 1/4-inch slices
4 plum (Roma) tomatoes, cut in half
6 cups torn arugula
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
  • Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
  • In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

TANGY CHICKEN THIGHS



Tangy Chicken Thighs image

I love this dish because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it's creamy and tangy. A crisp salad or fresh vegetable rounds out the meal. -Vicki Roelofs, Wyoming, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 10

1 envelope Italian salad dressing mix
1/2 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)
2 tablespoons butter, melted
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup chicken broth
Hot cooked noodles or rice, optional

Steps:

  • Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 399 calories, Fat 29g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 1039mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES



Crispy Chicken Thighs with Spring Vegetables image

The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.

Provided by Anna Stockwell

Categories     Spring     Chicken     Asparagus     Potato     Radish     Garlic     Anchovy     Butter     White Wine     Wheat/Gluten-Free     Dinner     Quick & Easy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 13

8 small bone-in, skin-on chicken thighs (about 3 pounds)
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound asparagus, trimmed
1 pound baby new potatoes, halved if larger than 1/2"
1 bunch radishes (about 1/2 pound), halved
2 tablespoons plus 2 teaspoons vegetable oil, divided
3 garlic cloves, finely chopped
1 tablespoon anchovy paste, or 6 fillets, finely chopped
1/2 cup (1 stick) cold butter, cut into 1-tablespoon pieces, divided
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley, plus more for serving

Steps:

  • Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
  • Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
  • Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
  • When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
  • Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
  • Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.

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From pinterest.co.uk


ROASTED BALSAMIC CHICKEN THIGHS AND VEGETABLES - SLENDER KITCHEN
2021-12-06 Instructions. (Hide Photos) 1. Preheat the oven to 425 degrees. Toss the vegetables and chicken with olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper. 2. Lay the chicken and vegetables flat on 1-2 baking sheets covered in foil and sprayed with cooking spray.
From slenderkitchen.com


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