Healthy Chicken And Greens Salad With Creamy Chutney Dressing Recipes

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

GREEN CHICKEN SALAD

Steps:

• Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
• Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

GREEN-GODDESS CHICKEN AND SALAD

Steps:

• Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
• Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
• Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

CHICKEN & CHUTNEY SALAD

Steps:

• In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

CHICKEN AND STRAWBERRY SALAD WITH CHUTNEY DRESSING

Steps:

• Make the dressing: in a bowl, whisk together all the ingredients, adjusting the curry powder and pepper to taste.
• Make the salad: in a big bowl, mix the chicken, celery, onions, and walnuts and dressing to coat.
• Cover and refrigerate several hours to allow the flavors to blend.
• Just before serving, gently fold in the sliced strawberries.
• Mound the salad on a lettuce-lined platter or divide among 4 individual plates.
• Garnish with whole strawberries.

CHICKEN CURRY SALAD WITH CHUTNEY DRESSING

Steps:

• To make the dressing: whisk together the dressing ingredients in a bowl; cover and refrigerate until ready to use.
• In a large bowl, mix together the first 6 salad ingredients; toss with enough dressing to coat.
• Sprinkle with almonds and serve immediately.

COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING

Steps:

• For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
• Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
• Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.

FRESH CHICKEN SALAD WITH BABY GREENS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
• Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

HEALTHY CHICKEN AND GREENS SALAD WITH CREAMY CHUTNEY DRESSING

Steps:

• In a large mixing bowl, place the mixed greens. In a blender or small bowl, whisk together the yogurt and chutney until smooth. Season with salt and pepper to taste. Drizzle over the greens and toss throughly.
• Divide the greens among 4 plates. Top each with cucumber, bell pepper, chives and coriander. Toss gently. Sprinkle the diced chicken evenly over the salads and garnish each with 2 pineapple chunks and a cherry tomato.
• Offer croutons at the table, as desired.