QUICK AND EASY GARDEN CHICKEN PASTA SALAD
An extremely easy pasta salad from Kraft Foods. You can substitute or add any other ingredients you like. I sometimes add cubed mozzarella, Parmesan and fresh chicken. I'm making it today with cheese tortellini. This is my potluck "staple" in the summertime. Time does not include chill time.
Provided by HEP MEP
Categories Chicken Breast
Time 20m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients and refrigerate.
- Can be made up to 2 days ahead.
- Serve chilled or at room temperature.
- Can be easily doubled.
Nutrition Facts : Calories 336.7, Fat 20.6, SaturatedFat 3.3, Cholesterol 24, Sodium 362.5, Carbohydrate 27, Fiber 1.4, Sugar 2.5, Protein 10.2
GRILLED CHICKEN GARDEN SALAD
Asparagus in abundance? Here's a deliciously different way to use it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
- In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
- Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.
Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g
GARDEN CHICKEN SALAD
Leftover chicken finds a delicious place in this refreshing salad. The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook. -Polly Thayer, Sunbury, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 235mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
- Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
- Photography by Kate Sears
GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
PERFECT GARDEN SALAD
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
Provided by dianegrapegrower
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
- Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
- Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
- Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2
HEALTHY GARDEN SALAD
Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
Provided by Kitties 2
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g
ROAST CHICKEN GARDEN SALAD
Maximise the flavour of a succulent whole chicken by cooking the croutons in the same tray and using the juices for a dressing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
- Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
- While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
- To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning - scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
- When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.
Nutrition Facts : Calories 615 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.6 milligram of sodium
BREAD-BAKED CHICKEN & SUMMER GARDEN SALAD
Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
- Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels - a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
- Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin - or use a blowtorch if you have one, which would be faster and more even.
- Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.
Nutrition Facts : Calories 528 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
GARDEN VEGETABLE SALAD WITH CHICKEN
Serve up Garden Vegetable Salad with Chicken at your next summer party. Explore this easy recipe for Garden Vegetable Salad with Chicken today!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Layer all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
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