Healthy Napa Chicken Salad Recipes
NAPA ALMOND CHICKEN SALAD (PANERA COPYCAT)
If love the chicken salad at Panera Bakery, you are going to adore this homemade version of their Napa almond chicken salad. The chicken salad is covered in a creamy mayo dressing for one of the best sandwich fillings you'll find!
Provided by Becky Hardin
Categories Main Course Salad Sandwiches
Time 30m
Number Of Ingredients 18
Steps:
- Combine the salt, lemon pepper, onion powder and garlic powder. Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chicken breasts, cooking for 5-6 minutes on each side, until the breasts are golden brown on the outside and cooked through. Let the chicken breasts cool. Then, chop into small small chunks.
- In a large bowl, whisk the dressing ingredients together. Add in the chicken, celery, grapes, and almonds.
- Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.
Nutrition Facts : Calories 693 kcal, Carbohydrate 58 g, Protein 46 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 167 mg, Sodium 1509 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving
HEALTHY NAPA CHICKEN SALAD
Provided by Danielle Sepsy
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
- For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
- Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
GINGER CHICKEN WITH CRISP NAPA SALAD
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
- In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
- Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
- Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
- Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.
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