GRILLED CHICKEN SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.
Provided by Karena
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
- Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
- In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g
LIME CHICKEN ON FRUITED SPRING GREENS
For a unique entree, serve this refreshing salad that pairs fresh fruit with chicken, greens and a tangy vinaigrette. "This salad is spectacular," notes Charlene Chambers of Ormond Beach, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine 1-1/2 teaspoons lime juice, 1-1/2 teaspoons thyme and 1/2 teaspoon oil; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes., Sprinkle chicken with 1/8 teaspoon each salt and pepper. Cook on an indoor grill or panini maker for 4-6 minutes or until juices run clear. Remove and keep warm., In a small bowl, whisk the garlic and remaining lime juice, thyme, oil, salt and pepper. In another bowl, toss salad greens and nectarine. Drizzle with dressing; toss to coat., Divide salad mixture between two serving plates. Slice chicken; arrange over salad. Sprinkle with raspberries, blackberries, pine nuts and, if desired, cheese.
Nutrition Facts : Calories 384 calories, Fat 20g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 386mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 8g fiber), Protein 34g protein.
SPRING CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
- Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
- Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams
EASY FRUITED CHICKEN SALAD
This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.
Provided by jo1527
Categories Salad
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g
CHICKEN FRUIT SALAD
Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Number Of Ingredients 7
Steps:
- Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
- Cover and refrigerate at least 30 minutes until chilled.
Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
FRUITY CHICKEN SALAD
The amounts listed are only a guideline since I don't even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly! You could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture, if you are making this in advance then add in the diced apple just before serving. If you are a curry-lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture, I think you will be quite surprised at the taste! This is one of the best recipes for chicken salad!... For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad... your guests will rave!
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
- In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
- *NOTE* If making in advance add in apple just before serving.
Nutrition Facts : Calories 294.4, Fat 11, SaturatedFat 2.5, Cholesterol 72.7, Sodium 113.3, Carbohydrate 23.8, Fiber 2.4, Sugar 17.7, Protein 26.4
GRILLED CHICKEN SALAD WITH SPRING VEGETABLES
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Viniagrette: Whisk together all ingredients and set aside.
- Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
- Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
- Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
- Line plates with bibb lettuce and place chicken salad on top
FRUITED CHICKEN SALAD
This creamy salad explodes with flavor and texture: fresh tarragon, sweet and chewy dried fruit and tender chicken.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix mayonnaise, tarragon and lemon juice in medium bowl.
- Add remaining ingredients; toss.
Nutrition Facts : Calories 505, Carbohydrate 60 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
FRUITED CHICKEN SALAD
Grapes, mandarin oranges and pineapple chunks add fruity goodness and color to this hearty main-dish salad. It's perfect for a large luncheon.-Marion L. Baker, Sun Lakes, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 40-50 servings.
Number Of Ingredients 12
Steps:
- Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. , Chill for several hours or overnight. Add almonds just before serving.
Nutrition Facts :
FRUITED SPRING SALAD
Make and share this Fruited Spring Salad recipe from Food.com.
Provided by Melissa Sugg
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine greens, strawberries, onions, noodles, and almonds; set aside.
- Combine balsamic vinaigrette and orange juice.
- Mix well.
- Salt to taste.
- Toss dressing with greens.
- Top with orange sections and cheese.
- Serve immediately.
Nutrition Facts : Calories 184.1, Fat 9.8, SaturatedFat 3.5, Cholesterol 11.2, Sodium 101.8, Carbohydrate 20.6, Fiber 3.5, Sugar 12.2, Protein 6.2
FRIED CHICKEN WITH SPRING SALAD
Steps:
- Prepare salad:
- Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.
- Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.
- Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.
- Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.
- Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.
- Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.
- Fry chicken:
- Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.
- Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.
- Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.
- Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.
SPRING CHICKEN DINNER SALAD
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Provided by Kat Boytsova
Categories Bon Appétit Dinner Chicken Salad Green Bean Radish Lettuce Avocado Basil Poach Spring Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free Healthy Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
- Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
- Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
- Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
- Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
- Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.
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