Nutty Chicken Grain Salad Recipes

NUTTY CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

NUTTY CHICKEN GRAIN SALAD

Steps:

• Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
• Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.

CHICKEN AND VEGGIE GRAIN SALAD RECIPE BY TASTY

Steps:

• Make the chicken: Preheat the oven to 375°F (190°C).
• Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
• In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
• Transfer the skillet to the oven and cook the chicken for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
• Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
• Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
• Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
• Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
• Slice the chicken, then divide among the salad bowls. Serve immediately.
• Enjoy!

CRISPY NUTTY CHICKEN SALAD

Steps:

• Combine nuts, bread crumbs, 1 Tbsp. basil and 1/4 tsp. pepper in shallow dish. Brush both sides of chicken with 2 Tbsp. dressing. Dip in nut mixture, pressing firmly to coat.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Cut into 1/2-inch-thick slices.
• Meanwhile, combine greens, oranges, tomatoes and cheese in large bowl. Mix remaining dressing, remaining basil and remaining pepper until blended. Drizzle dressing mixture over salad in bowl; toss to coat. Top with chicken.

FRUIT & NUT CHICKEN SALAD

Steps:

• Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
• Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
• Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
• Cook time is recommended chill time!
• NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.