Rosemary Chicken Salad Recipes
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROSEMARY CHICKEN SALAD
I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add the chicken and celery to a mixing bowl; toss to combine.
- In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
- Spoon mayo mixture onto chicken mixture; stir gently to distribute.
- Season to taste with salt and pepper.
- Chill in the refrigerator 4-6 hours before serving.
CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS
Categories Salad Chicken Leafy Green Onion Sauté Low Carb Quick & Easy Rosemary Almond Celery Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.
- Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.
- Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.
ROSEMARY CHICKEN COUSCOUS SALAD
This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.
Provided by Shayna
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
- Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g
ROSEMARY CHICKEN SALAD WITH CRANBERRIES
Taste the fall with our Rosemary Chicken Salad with Cranberries! Making a chicken salad with cranberries is a great way to use up leftover chicken.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 2 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
LEMONY ROSEMARY CHICKEN SALAD
I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.
Provided by Sherri Dodsworth
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
- Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
- Add the chicken to a large bowl and stir in the remaining ingredients.
- Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5
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