CHICKEN, PECAN & CHERRY SALAD
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing a rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.
Nutrition Facts : Calories 414 calories, Fat 32g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CHERRY CHICKEN SALAD
After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary.
Provided by MIABING
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 12 g, Cholesterol 62 mg, Fat 12.7 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 355.7 mg, Sugar 7.5 g
GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD
"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."
Provided by Marc Forgione
Categories main-dish
Time 5h10m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
- Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
- In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
- For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
- Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
- Serve the chicken with some of the marinated tomatoes on top.
GRILLED CHICKEN AND CHERRY SALAD
This fresh salad is the epitome of summer: tons of crunchy vegetables, bursts of fresh cherries, and all the elements of a great creamy chicken salad.
Provided by Kate Ramos
Time 40m
Number Of Ingredients 16
Steps:
- In a large bowl combine greens, fresh cherries, broccoli, carrots, onion, dried cherries, and sunflower kernels.
- For dressing: In a small bowl whisk together mayonnaise, tarragon, vinegar, lemon juice, sugar, 1/2 tsp. kosher salt, the mustard, and a pinch of ground black pepper.
- Combine dressing and salad; top with chicken. Serve immediately or chill, covered, up to 2 hours. Serves 6.
Nutrition Facts : Calories 243 kcal, Carbohydrate 16 g, Cholesterol 63 mg, Protein 20 g, SaturatedFat 2 g, Sodium 258 mg, Sugar 10 g, Fat 12 g, UnsaturatedFat 9 g
BUTTER LETTUCE, CHICKEN, AND CHERRY SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Leafy Green Fourth of July Picnic Quick & Easy Back to School Backyard BBQ Dinner Lunch Cherry Spring Summer Birthday Party Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
- Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
- Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.
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BALSAMIC GRILLED CHICKEN WITH AVOCADO CHERRY TOMATO …
From realfoodwholelife.com
5/5 (3)Estimated Reading Time 4 minsServings 4
- In a small bowl combine 2 minced garlic cloves, ¼ cup balsamic vinegar, ¼ teaspoon salt, and ¼ olive oil. Whisk to combine.
- Place the chicken in a large baking dish and pour over the marinade. Toss to coat and let marinate in the refrigerator at least 30 minutes or up to 8 hours.
- Remove the chicken from the baking dish, discarding the marinade. Grill the chicken over medium heat, flipping once, for 8-12 or until cooked through and no longer pink in the middle.
- While the chicken is grilling, combine the tomatoes, avocado, 1 minced garlic clove, shallot, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon salt, basil, and pepper in a medium bowl. Stir gently to combine.
CHERRY ALMOND GRILLED CHICKEN SALAD WITH CREAMY …
From livelytable.com
Cuisine AmericanTotal Time 30 minsCategory SaladCalories 518 per serving
- Heat grill to medium high heat. Sprinkle chicken breast with salt and pepper on both sides. Pour balsamic and worcestershire sauce over the top and let marinate while the grill heats.
- Once grill is hot, lightly oil chicken with avocado oil. Grill chicken over direct heat 5 minutes on each side before moving to indirect heat until internal temperature reaches 165° F. Remove from grill and slice.
- While chicken is cooking, place spinach or spring mix in a bowl. Add cherries, almonds, goat cheese and basil.
- To make the dressing, add all ingredients to a mason jar or other container with a lid and shake to combine.
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