Gregory Coxs Warm Chicken And Vegetable Salad Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

WARM CHICKEN PARMESAN SALAD

Warm Chicken Parmesan Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
6 chicken cutlets, about 3 ounces each
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups store-bought marinara sauce
3/4 cup shredded mozzarella
3 cups baby arugula
1 cup small basil leaves
1/2 cup shaved Parmesan
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1/4 teaspoon salt

Steps:

Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD

Gregory Cox's Warm Chicken And Vegetable Salad image

Provided by Andrew Arons

Categories dinner, for one, main course

Time 40m

Yield One dinner-sized salad

Number Of Ingredients 14

Ingredients

1 teaspoon butter or oil, for sauteing
2 shallots, sliced very thin
1/4 cup walnut or grapeseed oil
2 tablespoons Sherry vinegar
1 teaspoon fresh chives, marjoram or sage, minced
3 to 4 ounces boneless, skinless chicken breast
2 small new potatoes, cut into 1/2-inch dice
1/2 small head (three inches) fresh fennel, bulb only, cut into 1/2-inch dice
1/4 cup haricot verts or American green beans
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 small shiitake mushrooms, caps only, sliced
2 cups mixed greens (such as arugula, red oak, frisee, Boston or bibb lettuce)
1/4 cup lentils, cooked according to package directions

Steps:

Preheat the oven to 325 degrees.
To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
Rub the chicken breast with about 1 teaspoon of the salad dressing.
Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
Serve as a meal with crusty whole-grain bread.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Greek Grilled Chicken and Vegetable Salad With Warm Pita Bread F image

This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!

Provided by cookin4six

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/3-1 1/2 lbs chicken breast tenders, 2 packages from meat case
salt and pepper
8 pita breads
1 lemon, juice and zest of, ripe
3 tablespoons red wine vinegar, eyeball it
1/2 cup extra virgin olive oil, eyeball it
2 tablespoons chopped fresh oregano, 4 stems, stripped of leaves and chopped
3 garlic cloves, chopped
2 romaine lettuce hearts, chopped
1/2 cup pitted kalamata olive, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless cucumber or 1/3 English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat.
Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275°F.
Wrap pita breads in foil.
Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
Add oregano, garlic and whisk again to combine into dressing.
Pour half the dressing over chicken tenders.
Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl.
Pour remaining dressing over salad and toss well.
The salad should be very lightly dressed.
Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
Remove pitas from oven and unwrap.
Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7

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

Ingredients

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

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