ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
TEA ROOM CHICKEN SALAD SANDWICHES
I just had these at a tea room and they were so yummy!
Provided by Godiva Goddess
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
- Create sandwiches with your bread; cut sandwiches into fourths.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g
BALSAMIC CHICKEN SALAD
"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 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.
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
ROAST CHICKEN SALAD SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.
- Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.
- Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.
BALSAMIC CHICKEN SALAD WITH TOASTED WALNUTS
This is a wonderful main dish salad of romaine and spring mix lettuce, diced chicken breast, toasted walnuts, sun-dried tomatoes, crumbled gorgonzola, and herb croutons, with a tangy balsamic dressing. Helpful Tip: You can prepare the chicken salad in advance, then cover and chill until serving time. When ready to serve, toss the chicken salad with the lettuce and croutons and serve right away. Inspired by a favorite salad that is served at Croutons To Go.
Provided by BecR2400
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl stir together the diced chicken, toasted walnuts, sun-dried tomatoes, crumbled gorgonzola, balsamic vinegar, and olive oil.
- Season to taste.
- Cover and chill until serving time.
- Right before serving, toss the chicken salad mixture together with the mixed torn lettuces and herb croutons.
- Serve immediately.
Nutrition Facts : Calories 336.9, Fat 23.8, SaturatedFat 5.1, Cholesterol 65.1, Sodium 195.7, Carbohydrate 6.1, Fiber 1.6, Sugar 2.5, Protein 24.7
BALSAMIC CHICKEN SANDWICH (OR PANINI)
A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.
Provided by EmmyDuckie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper chicken breasts.
- Heat olive oil in a nonstick skillet over medium high heat.
- Cook chicken until no longer pink, about 4-5 minutes per side.
- Remove chicken, keep warm.
- Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
- Cut rolls in half, spread with goat cheese.
- Add chicken, spinach, onion, peppers, and sauce.
- You may have sauce left over. Save it. It's great on steaks, too.
Nutrition Facts : Calories 413.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 410.2, Carbohydrate 30.3, Fiber 1, Sugar 24.5, Protein 26.3
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