Rosey Daleys Grilled Chicken Salad Recipes

CURRIED CHICKEN SALAD (ROSIE DALEY)

Curried Chicken Salad (Rosie Daley) image

Make and share this Curried Chicken Salad (Rosie Daley) recipe from Food.com.

Provided by lazyme

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups cooked chicken breasts, cubed
1/4 cup frozen peas, thawed
1/4 cup carrot, scraped & shredded
1/8 teaspoon celery seed
1 tablespoon golden raisin
1 cup red cabbage, shredded
1/4 cup green apple, chopped
1/4 cup scallion, chopped
1/4 cup celery, chopped
1 cup plain yogurt
1 tablespoon fat-free mayonnaise
3 teaspoons curry powder
3 tablespoons lemon juice
black pepper, to taste
1 tablespoon Dijon mustard
2 tablespoons shallots, minced
4 cabbage leaves, red
4 cherry tomatoes, halved
1 tablespoon parsley

Steps:

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
Put all dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well.
Cover and refrigerate for 1 hour.
Place a cabbage leaf, curved side down, on each salad plate.
Mound salad into the leaves and garnish with the cherry tomatoes and parsley.

Nutrition Facts : Calories 196.5, Fat 6.7, SaturatedFat 2.5, Cholesterol 52.5, Sodium 170.6, Carbohydrate 15.3, Fiber 3, Sugar 8.9, Protein 19.9

ROSEY DALEY'S GRILLED CHICKEN SALAD

Rosey Daley's Grilled Chicken Salad image

This is an oldie-but-goodie, from "In the Kitchen with Rosie: Oprah's Favorite Recipes" by Rosie Daley, who was once Oprah's personal chef. Bursting with flavor, this salad only has 176 calories per serving. It is delicious and I admit, I had forgotten about it as I had lost the book in one of my many moves and recently ran across it again. Perfect to help you slip back into that little black dress...without feeling like you're eating cardboard. Notes: Marinate the chicken in the seasoned lemon juice, soy sauce and garlic mixture for up to 2 hours; the longer it marinates, the more flavorful and tender the chicken. For variety, substitute an equal amount of lime or grapefruit juice for the lemon juice in the marinade.

Provided by Epi Curious

Categories Chicken Breast

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 15

Ingredients

5 tablespoons fresh lemon juice
3 tablespoons reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 teaspoon fresh ground black pepper
1 teaspoon dried basil
8 ounces boneless skinless chicken breasts
1 red onion, trimmed and cut into 1/8-inch rounds (large)
light vegetable oil cooking spray
1 lb salad greens, mixed (6 cups)
1 tablespoon blue cheese, crumbled
1 tomatoes, medium, cored and cut into 8 wedges
4 tablespoons fresh lemon juice
4 tablespoons balsamic vinegar
2 garlic cloves, peeled
2 teaspoons dried basil

Steps:

Whisk together thoroughly he lemon juice, soy sauce, garlic, black pepper and basil in a large bowl and set aside.
Place the chicken on a sheet of plastic wrap spread on a work surface and cover it with a second sheet. Pound gently with a mallet. Lift the top sheet of plastic, flip the pieces of chicken over, and re-cover. Evenly pount the second side to a thickness of 1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the refrigerator for at least 30 minutes.
Prepar the grill or broiler.
Place the onion rounds in a single layer on a baking sheet and spray lightly with the vegetable oil; turn them over and spray to coat the other side. Remove the hicken from the marinade and place alongside the onion rings. Grill or broil the onion rounds and the chicken for 5 minutes per side. Let the chicken cool a bit, then slice thinly.
Spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over each. Garnish with the tomato wedges.
Combine all the dressing ingredients in a blender and mix at low speed until the garlic is finely chopped. Spoon dressing onto the salads or serve it on the side.

Nutrition Facts : Calories 125.3, Fat 1.6, SaturatedFat 0.6, Cholesterol 34.5, Sodium 551.4, Carbohydrate 12.6, Fiber 2.8, Sugar 4, Protein 16.7

SALAD WITH GRILLED CHICKEN

Salad with Grilled Chicken image

"I feel like I am serving fine restaurant-quality food with this dish," writes Dianna Wissinger of Lawrenceburg, Indiana. "Every single guest asked for the recipe when I made it for a get-together."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 green onion, chopped
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 cups shredded romaine
6 bacon strips, cooked and crumbled
1 large tomato, chopped
1/2 cup sliced fresh mushrooms
1/3 cup chopped walnuts, toasted

Steps:

In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

Nutrition Facts :

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