Oops Italian Chicken Salad Recipes

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 CHOPPED SALAD WITH CHICKEN

Steps:

• In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

THE "OOPS! I FORGOT TO THAW THE CHICKEN" DINNER

Steps:

• Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
• Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.

ITALIAN CHICKEN SALAD

Steps:

• DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
• SALAD: Combine chicken and remaining ingredients in a large bowl.
• Pour dressing over salad, and toss gently to combine.

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.

ITALIAN CHICKEN SALAD

Steps:

• Cook chicken on stovetop by placing in 1/2" boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes.
• Heat oil in skillet over medium-high heat.
• Add walnuts for 1-2 minutes, stirring as not to burn.
• Add peppers, stir.
• Drain juice from jar of artichokes into skillet.
• Chop artichokes into large pieces and add to skillet.
• Add peas and oregano.
• Cook about 3 minutes.
• Pour into a bowl.
• Add lemon juice and season with salt and pepper.
• Add chicken and stir.
• Sprinkle onions over salad.
• Serve warm or cold.

ITALIAN CHICKEN SALAD

Steps:

• Mix about 3/4th of the bottle of the Italian dressing, the olive oil, and salt in pepper in a marinading dish.
• Add the chicken and set in the refrigerator for at least 3-4 hours (the longer the better).
• After the chicken is done marinating, pour enough oil in a skillet to cover the bottom and get it really hot.
• Put the chicken in leaving as much marinade on it as possible.
• Cook thoroughly and if you want, cut the chicken in strips longways and stick back in for a few minutes.
• Mix the salad, bell peppers (cut in chunks or strips), olives (cut in half), and parmesan cheese together in a big bowl.
• Pour about 1/8 cup of olive juice from the jar onto the salad.
• Pour the remaining Italian dressing on the salad and mix in the chicken.
• You may want to prepare the salad before you take the chicken out of the oil so it will be hot when you serve it.

ITALIAN CHICKEN SALAD

Steps:

• Place chicken breast, skin side-up, in ungreased 9x9-inch pan; cover tightly.
• Cook in 350°F oven until done, about l hour.
• Carefully remove skin and bones and refrigerate chicken until cold.
• Cut into julienne strips.
• Prepare garlic dressing.
• Toss with greens, tomatoes, onion and olives.
• Arrange chicken salami and cheese on greens.
• Garlic Dressing: Shake all ingredients in a tightly cover jar.

CLASSIC ITALIAN CHICKEN SALAD

Steps:

• Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl.
• Add dressing and mix lightly.
• Top with cheese.
• Serve immediately.
• Enjoy!