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
SUMMER CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
- Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
- Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
- For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
- Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
- Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
GRILLED CHICKEN SUMMER SALAD
Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
- Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
- Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
Nutrition Facts : Calories 465, Carbohydrate 18 g, Cholesterol 80 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 13 g
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
CONTEST-WINNING SUMMER CHICKEN SALAD
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
STEPH'S SUMMER SALAD
A light and flavorful salad that tastes great any time of the year!
Provided by SYRUNGA
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
- Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.
Nutrition Facts : Calories 715.1 calories, Carbohydrate 67.2 g, Cholesterol 134.3 mg, Fat 21.9 g, Fiber 5.1 g, Protein 62.5 g, SaturatedFat 3.1 g, Sodium 146.6 mg, Sugar 4.4 g
SUMMERY CHICKEN SALAD
Make and share this Summery Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 3 ingredients in a large bowl; set aside.
- Combine mayonnaise and next 3 ingredients.
- Add to chicken mixture, tossing to coat.
- Cover and chill 1-2 hours.
- On individual serving plates, place lettuce leaves; arrange apples and next 4 ingredients around outer edge of plate.
- Spoon chicken salad onto lettuce.
- Sprinkle with toasted walnuts.
CHICKEN SALAD FOR AN ENDLESS SUMMER
Great for warm summer evenings, or, remember summer during the winter! Makes a perfect luncheon salad, too. This is a recipe of my friend, Olive.
Provided by Yia Yia
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl.
- Add celery, pineapple and grapes.
- Toss.
- Add the peas, green onion and cashews.
- Toss.
- In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy.
- Add the mayo mixture and fresh chives to the chicken mixture and fold gently.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to blend the flavors.
- To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture.
- Sprinkle with chow mein noodles for garnish.
Nutrition Facts : Calories 894.4, Fat 21.9, SaturatedFat 3.7, Cholesterol 45.4, Sodium 463.2, Carbohydrate 164.6, Fiber 22.6, Sugar 115.5, Protein 29.9
SLEEPY HOLLOW CHICKEN SALAD SUPREME
This is a delightful chicken salad blended with pineapple tidbits that makes a great lunch. If you prefer, you can use turkey instead.
Provided by Lucy Lore
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce.
- Top with pecans and garnish with grapes.
Nutrition Facts : Calories 808.8 calories, Carbohydrate 43.8 g, Cholesterol 120.7 mg, Fat 53.6 g, Fiber 5 g, Protein 42.7 g, SaturatedFat 8.8 g, Sodium 378.6 mg, Sugar 32.9 g
ORIENTAL CHICKEN SUMMER SALAD
This is a great salad to make for a lunchbox. The ingredients are simple so most people would have these on hand & it is nice & filling & full of goodness. I've also made this with tuna which is great.
Provided by Mandy
Categories Chicken
Time 6m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine all salad ingredients.
- Drizzle with dressing & serve.
Nutrition Facts : Calories 320.8, Fat 8.4, SaturatedFat 1.8, Cholesterol 52.5, Sodium 915.6, Carbohydrate 41.2, Fiber 3.9, Sugar 6.6, Protein 23.7
SUMMER BLT ROTISSERIE CHICKEN SALAD
This recipe has been created for RSC#10. One of my favorite things to eat in the summertime are salads. I hope you enjoy this relatively quick and easy salad which would be delicious with fresh homegrown vegetables.
Provided by CookingONTheSide
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Save 2 T bacon drippings from saucepan.
- With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
- Remove from heat.
- Place romaine in large salad bowl.
- Add tomatoes and carrots.
- Pour hot dressing over romaine, tossing lightly until coated.
- Add chicken and toss until well mixed.
- Crumble bacon and sprinkle over salad.
- Sprinkle pecans over salad.
Nutrition Facts : Calories 383.7, Fat 27.1, SaturatedFat 6.1, Cholesterol 67.9, Sodium 484.5, Carbohydrate 13.8, Fiber 2.9, Sugar 7.9, Protein 22.3
SUMMER CHICKEN SALAD
"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.
Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.
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