Rustic Chicken Salad With Spring Vegetables Recipes
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
From Kraft Food and Family. I haven't made this yet, but it sounds like a wonderful summer main dish salad! Prep time includes marinating time.
Provided by Chris Reynolds
Categories Chicken Breast
Time 56m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken in a resealable plastic bag. Add 1/4 cup of the dressing. Turn bag over to coat chicken. Refrigerate 30 minutes.
- Preheat grill to medium heat. Remove chicken from marinade. Grill chicken 6 to 8 minutes on each side until cooked through; cut chicken into strips. Discard marinade.
- Place salad greens on serving platter; top with the beans, tomatoes, and chicken. Drizzle with remaining 1/4 cup dressing; sprinkle with cheese and onions.
Nutrition Facts : Calories 247.5, Fat 10, SaturatedFat 1.7, Cholesterol 65.8, Sodium 581.9, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 28.7
GRILLED CHICKEN SALAD WITH SPRING VEGETABLES
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Viniagrette: Whisk together all ingredients and set aside.
- Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
- Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
- Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
- Line plates with bibb lettuce and place chicken salad on top
RUSTIC REUBEN SALAD
I got this recipe from the spring issue of Kraft What's Cooking magazine. You can prepare this with pumpernickel or rye bread croutons.
Provided by Fluffy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine greens, tomato and croutons in a large serving bowl.
- Add remaining ingredients and toss lightly.
Nutrition Facts : Calories 339, Fat 22.7, SaturatedFat 8.2, Cholesterol 78.2, Sodium 969.9, Carbohydrate 15.3, Fiber 3.1, Sugar 5.1, Protein 19.2
RUSTIC CHICKEN SALAD
Steps:
- 1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
- 2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
- 3. Shred the chicken into large pieces. Place in a large bowl.
- 4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
- 5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.
FRESH VEGETABLE CHICKEN SALAD
Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 3-1/2 cups each.
Number Of Ingredients 5
Steps:
- Toss salad greens with chicken, tomatoes and carrots in large bowl.
- Add dressing; mix lightly.
- Divide evenly among 4 individual serving plates.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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