Italian Chicken Salad Cups Recipes

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• For the vinaigrette, combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. It will make more than enough - store the remaining vinaigrette in an airtight container in the fridge for up to two weeks.
• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

ITALIAN CHICKEN SALAD

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 400°F.
• Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
• Make vinaigrette and begin preparing salad while croutons bake:
• Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
• Make salad:
• Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN SALAD

Steps:

• Grill chicken according to directions. Let cool completely and slice.
• Into four meal prep containers, add two handfuls each (approximately 2 cups, each) of the lettuce to the bottom of each container. To each container add 4 oz of the sliced chicken, 1/2 c. of tomatoes, 1/4 c. salami, 1/4 c. mozzarella, 1/4 c. olives, 1/4 c. peppers, and 2 Tbsp. of red onion.
• If making dressing, add to separate dressing cups and keep separate of the salads.
• Place tight fitting lids onto salad containers and refrigerate for up to 5 days.

ITALIAN STYLE CHICKEN SALAD

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
• Stir in lemon juice; set aside to cool.
• Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
• Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
• Arrange arugula on a serving platter; serve chicken salad on arugula.

ITALIAN CHICKEN SALAD

Steps:

• In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes.

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

ITALIAN CHICKEN SALAD

Steps:

• I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
• Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
• *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
• Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
• Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

ITALIAN CHICKEN SALAD

Steps:

• In large bowl, mix all ingredients except dressing.
• Toss salad with dressing until coated.

CHICKEN SALAD CUPS

Steps:

• Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

ITALIAN CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Add mayonnaise and pepper; toss to coat., Spoon 1/2 cup salad onto two bread slices; top with lettuce and remaining bread.

CLASSIC ITALIAN CHICKEN SALAD

Steps:

• Toss salad greens with chicken breast strips, tomatoes and onions in large salad bowl.
• Add dressing; mix lightly. Top with cheese.