EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
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.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.
Provided by Ginia Bellafante
Categories brunch, dinner, lunch, salads and dressings, appetizer, main course
Time 45m
Yield 4 main-course servings, or 6 appetizer servings
Number Of Ingredients 21
Steps:
- Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
- When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
- Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
- Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.
SALAD DRESSING CHICKEN
We were getting ready to move again one year and I was trying to find creative ways to use up some of the condiments in our fridge. I created this recipe and we have enjoyed it ever since. Of course you can use any flavor salad dressing you prefer, but we like it with honey dijon. Please note that this recipe calls for chicken breasts with bones-boneless chicken would cook much quicker and might dry out so please don't be tempted to substitute boneless. If you aren't watching your calories, you may leave the skin on, but we like the way this turns out without skin. You may also sub cracker crumbs for the bread crumbs, if desired.
Provided by HeatherFeather
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 F.
- Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
- Remove skin from chicken, rinse well, and pat dry.
- Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).
- Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
- If you like, season to taste with a little seasoned salt& pepper.
- Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).
- Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).
- Bake another 40 minutes or until cooked through.
- Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).
CHINESE CHICKEN SALAD DRESSING
Had lunch at a friends, she served this salad and the dressing was wonderful. I make this in a shaker bottle with a pour top and store in the refrigerator. It's a great light meal on these hot summer nights!
Provided by Barbs Miller
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
- Shake to combine well, until sugar is well dissolved.
- Put in refrigerator over night.
- (I add a bit more soy sauce, for my taste).
- Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.
Nutrition Facts : Calories 883.2, Fat 91.5, SaturatedFat 12, Sodium 502.9, Carbohydrate 17.9, Fiber 0.4, Sugar 16.9, Protein 1.5
CHICKEN SALAD WITH THAI-FLAVORED DRESSING
With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 4
Number Of Ingredients 15
Steps:
- In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
- Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g
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