Kiwicats Gourmet Salad With Chicken Recipes

GOURMET CHICKEN SALAD II

Steps:

• Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
• In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

KIWICATS GOURMET SALAD WITH CHICKEN

Steps:

• Preparation:.
• Chicken.
• Lightly coat pan with Olive Oil. Sauté chopped garlic cloves and ginger for about a minute Then cook chicken thighs until done or lightly browned. Add 1/2 cup of white wine and 1/2 cup of water and let it simmer for about 3min. Squeeze fresh lemon juice on top of chicken thighs. Let cool. Then chop the chicken things into small pieces.
• Brown Rice.
• Follow the directions on the package for absorption method. Let cool.
• Blanche Green beens in boiling water for 1 minute Let cool.
• Hard boil the Eggs.
• Building the Salad:.
• Place 4 washed lettuce leaves on each plate. Combine the brown rice with the green beans and mix together. Place one-two big spoonfuls of rice & beans in the center of the lettuce leaves. Then add the chicken to each plate, on top of the rice.
• Garnish:.
• Thinly slice the avocado and hard boiled eggs and place around the lettuce leaves.
• Slice in half the cherry tomatoes and do likewise.
• *Optional:.
• Then to top everything off I dabbed a spoonful of chutney on top and poured the sauce that was from the chicken on top of the salad along with some grated Parmesan cheese.

CLASSIC SALAD WITH CHICKEN

Steps:

• Make croutons:
• Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely.
• Make bacon bits:
• Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool.
• Make dressing:
• Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste.
• Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.