BROCCOLI CHICKEN SALAD
A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 551mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 36g protein.
PICANTE BROCCOLI CHICKEN SALAD
Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.
Nutrition Facts : Calories 210 calories, Fat 16g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
TEXAS 2-STEP CHICKEN PICANTE
Make and share this Texas 2-step chicken Picante recipe from Food.com.
Provided by ImNotHere
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put chicken in a 2 qt.
- shallow baking dish.
- Mix picante, sugar& mustard.
- Pour over chicken.
- Bake@ 400 for 25 minutes.
- Serve w/ rice.
Nutrition Facts : Calories 439.6, Fat 8.1, SaturatedFat 2.2, Cholesterol 82.3, Sodium 656.4, Carbohydrate 56, Fiber 2, Sugar 12.9, Protein 34
PICANTE MARINATED CHICKEN
This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.
Provided by LILQUIZ
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 5
Steps:
- In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g
BROCCOLI, CAULIFLOWER & CHICKEN SALAD
Made with broccoli, cauliflower, red peppers and cherry tomatoes, this chilled chicken salad has nearly every color of the rainbow!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
Steps:
- Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
- Add cheese and bacon; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 820 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 5 g, Protein 28 g
CHICKEN PICANTE
It doesn't get any easier, or any better than this. The brown sugar mixed with picante sauce is a great new twist for chicken. We like this over rice.
Provided by MizzNezz
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in greased, shallow sided baking dish.
- Mix picante sauce, brown sugar, and mustard.
- Pour sauce over chicken.
- Bake, uncovered at 400* for 30-35 minutes, or until juices run clear.
Nutrition Facts : Calories 204.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 868.7, Carbohydrate 18.1, Fiber 2.1, Sugar 13.9, Protein 29.3
BREADED PICANTE CHICKEN
It's a yummy breaded zesty chicken that the entire family will love! I suggest serving it over mashed potatoes.
Provided by Amber
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
- Mix flour, seasoned salt, salt, and black pepper in a bowl.
- Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
- Heat oil in a saucepan over medium heat.
- Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel.
- Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 20.9 g, Cholesterol 71.6 mg, Fat 14.8 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 2.9 g, Sodium 1106.3 mg, Sugar 6.6 g
CHICKEN-THIGH PICCATA WITH BROCCOLI RABE
For a winning weeknight chicken dinner, a briny piccata sauce made with lemon juice, capers, and butter is a perfect match for boneless, skinless chicken thighs. This deceptively simple recipe can be pulled together in under thirty minutes.
Provided by Sarah Carey
Categories Chicken Thigh Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
- Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
- Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.
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