Skinny Citrusy Strawberry Chicken Salad Recipes

SKINNY CITRUSY STRAWBERRY-CHICKEN SALAD

Steps:

• Sprinkle the chicken breast halves with pepper and salt. In a large skillet, bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through cooking time. Meanwhile, prepare Strawberry Citrus Dressing as directed in step #3.
• Remove chicken from skillet and discard broth. Thinly slice cooked chicken. In a large bowl, toss together watercress, strawberries, and chicken. To serve, drizzle warm dressing over salad and sprinkle with pecans. Serve immediately.
• Strawberry Citrus Dressing: In a blender or food processor, combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder, ground black pepper and salt. Cover; blend or process until smooth. Transfer mixture to a small saucepan. Bring just to boiling. Simmer, uncovered, 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup.

SKINNY PANTRY HERB-CRUSTED CHICKEN SALAD

Steps:

• Heat oven to 375° F.
• Place olive oil in large bowl. Pat chicken dry, then add to bowl; toss to coat.
• In food processor, place bread. Cover; pulse until bread crumbs are as small as grains of rice. Add remaining Breading ingredients; pulse to combine. Add bread crumb mixture to bowl with chicken tenders, and press to adhere mixture to chicken.
• Place metal cooling rack sprayed with cooking spray on top of cookie sheet, then place prepared chicken on rack. Bake 15 to 20 minutes or until instant-read thermometer inserted in chicken reads 165° F.
• In small bowl, beat mustard, vinegar and honey with whisk; set aside. In large bowl, mix greens, cucumbers and tomatoes. Reserve 2 tablespoons dressing; set aside. Toss remaining dressing with greens mixture until well coated. Divide salad among 4 serving plates. Top with chicken and a drizzle of reserved dressing. Serve immediately.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

STRAWBERRY-ORANGE CHICKEN SALAD

Steps:

• Divide spinach and lettuce among two salad plates. Arrange the chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.

CHICKEN STRAWBERRY SPINACH SALAD WITH GINGER-LIME DRESSING

Steps:

• Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
• In a bowl, mix mayonnaise, lime juice, ginger and milk.
• Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

STRAWBERRY CITRUS SALAD

Steps:

• Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

STRAWBERRY SPINACH SALAD WITH CHICKEN BREAST

Steps:

• Sprinkle chicken breast with salt and pepper.
• Pour chicken broth in large skillet and bring to a boil.
• Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
• Remove chicken from broth with slotted spoon; discard broth.
• Thinly slice the cooked chicken.
• In large bowl, toss together spinach chicken and strawberries.
• Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
• Add salt and pepper to taste.
• Serve immediately.

STRAWBERRY CHICKEN SALAD

Steps:

• For the dressing:.
• In a screw-top jar, mix together the oil, lemon juice and sugar with half of the orange juice.
• Cover tightly and shake thoroughly.
• Chill the dressing until required.
• For the marinade:.
• In a bowl, combine soya sauce, green onions, the remaining orange juice and garlic. Mix thoroughly.
• Put chicken in a plastic bag set in a shallow dish.
• Add the marinade and seal the bag.
• Turn the chicken on all sides to coat it well with the marinade.
• Chill for 2-24 hours.
• Turn the chicken occasionally.
• Remove the chicken from the bag.
• Reserve the marinade.
• For the chicken:.
• Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
• Brush the chicken with marinade.
• Grill for further 7-10 minutes or until the chicken is tender and no longer pink.
• Cool slightly and then slice the chicken breasts.
• For serving:.
• Line 4 individual salad plates with spinach leaves.
• Arrange oranges, strawberries and chicken breast slices on the spinach leaves.
• Shake the dressing in the jar and drizzle it over the salad.
• Enjoy!