SUMMER HARVEST CHICKEN-POTATO SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
- Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
- Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g
CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
SUMMER SPLASH CHICKEN SALAD
When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
GREAT HARVEST CHICKEN SALAD
this is the recipe from great harvest bread company. it serves about 8 on sandwiches and 4-6 on it's own or on lettuce
Provided by newmama
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- season chicken with salt and pepper and bake until cooked.
- cool and chop finely.
- mix everything together and chill.
Nutrition Facts : Calories 322.7, Fat 15, SaturatedFat 2.4, Cholesterol 98, Sodium 384.1, Carbohydrate 10.1, Fiber 0.3, Sugar 2.8, Protein 35.5
SUMMER POTATO SALAD
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Provided by Candice
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 7
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
- In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g
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SUMMER HARVEST CHICKEN-POTATO SALAD RECIPE
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- In large saucepan, bring 6 cups lightly salted water to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.
- In small bowl, combine yogurt, salad dressing, horseradish, salt and pepper; blend well. Set aside.
- Drain potatoes and green beans; rinse with cold water. Drain well. Place in large serving bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Line 4 individual plates with salad greens. Spoon salad onto lettuce.
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