Tossed Salad With Chicken Strips Recipes

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CHICKEN TOSSED SALAD



Chicken Tossed Salad image

"My husband is picky about salads, but he loves this combination of fruit, meat and cheese," says Vanetta Servoss from Southaven, Mississippi. "With a package of greens and fully-cooked bacon, it goes together so quickly."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1 package (10 ounces) hearts of romaine salad mix
1 package (6 ounces) fresh baby spinach
4 green onions, thinly sliced
8 slices ready-to-serve fully cooked bacon strips, warmed and crumbled
2 cans (15 ounces each) mandarin oranges
1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup shredded mozzarella cheese
1/2 to 1 cup slivered almonds
2/3 cup ranch salad dressing
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 406mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

YOUR BASIC TOSSED SALAD



Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

  • Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

CRISPY CHICKEN STRIPS WITH SALAD



Crispy Chicken Strips With Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

Steps:

  • Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
  • Photograph by Antonis Achilleos

CHICKEN STRIP SALAD



Chicken Strip Salad image

Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 16

6 ounces boneless skinless chicken breast, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
3-1/2 cups torn mixed salad greens
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion
1 small carrot, julienned
DRESSING:
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon canola oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

TOSSED SALAD WITH CHICKEN STRIPS



TOSSED SALAD WITH CHICKEN STRIPS image

Categories     Leafy Green     Tomato     Brunch     No-Cook     Quick & Easy

Yield 2 servings

Number Of Ingredients 4

lettuce
tomatoes
cuecubers
chicken strips. low-cal italian dressing.

Steps:

  • combine all ingridents store in fridge untill ready to eat.

TOSSED GREEN SALAD WITH CHICKEN AND CRUSHED BLACK PEPPER



Tossed Green Salad with Chicken and Crushed Black Pepper image

Use your favorite mix of crisp salad greens and salad dressing in this colorful, main dish salad topped with chicken strips. Crushed peppercorns add a pleasant boost of flavor.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 9

1 package (10 oz) mixed salad greens about 8 cups
1 cup cherry tomatoes
1/2 medium bell pepper thinly sliced
1/2 medium red onion thinly sliced
1/2 cup thinly sliced carrots
1/2 cup thinly sliced cucumber
1/4 cup Italian salad dressing
8 oz cooked chicken cut into thin strips
6 twists McCormick® Black Peppercorn Grinder

Steps:

  • Mix salad greens and vegetables in large bowl. Just before serving, drizzle with dressing; toss to coat.
  • Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.

Nutrition Facts : Calories 193 Calories

TOSSED CHEF'S SALAD



Tossed Chef's Salad image

Dinner ready in 30 minutes! Enjoy this hearty tossed salad made using meat, chicken and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 11

1/2 cup julienne strips cooked meat (beef, pork or smoked ham)
1/2 cup julienne strips cooked chicken
1/2 cup julienne strips Swiss cheese
8 medium green onions, chopped (1/2 cup)
1 medium head lettuce, torn into bite-size pieces (10 cups)
1 small bunch romaine, torn into bite-size pieces (6 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup French dressing
2 hard-cooked eggs, sliced
2 medium tomatoes, cut into wedges

Steps:

  • Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.
  • Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 9 g, Cholesterol 130 mg, Fat 3, Fiber 4 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 300 mg

BLACKENED CHICKEN STRIPS



Blackened Chicken Strips image

Ready in under 20 minutes, this is the perfect dinner to make when in a hurry. Spiced up by the addition of cayenne pepper but cooled down thanks to the dry ranch dressing.

Provided by Yoly

Time 20m

Yield 2

Number Of Ingredients 6

2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
½ tablespoon chili powder, or to taste
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 pound chicken tenders
1 tablespoon vegetable oil

Steps:

  • Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  • Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 6 g, Cholesterol 138.3 mg, Fat 14.4 g, Fiber 0.9 g, Protein 51.2 g, SaturatedFat 3.1 g, Sodium 630.5 mg, Sugar 0.2 g

TOSSED CHICKEN SALAD



Tossed Chicken Salad image

Make and share this Tossed Chicken Salad recipe from Food.com.

Provided by Carly

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (10 ounce) package romaine lettuce hearts or 1 (10 ounce) package mixed salad greens
1 (6 ounce) package fresh Baby Spinach
4 green onions, thinly sliced
8 slices cooked bacon, strips warmed and crumbled (ready-to-serve)
2 (15 ounce) cans mandarin oranges
1 (9 ounce) package frozen diced cooked chicken, thawed
1 cup shredded mozzarella cheese
1/2-1 cup slivered almonds
2/3 cup ranch salad dressing
1/4 cup shredded parmesan cheese (optional)

Steps:

  • In a large salad bowl, combine the romaine, spinach and onions.
  • Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently.
  • Drizzle with dressing; sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 345.9, Fat 22.9, SaturatedFat 5.4, Cholesterol 49.2, Sodium 511.1, Carbohydrate 19.3, Fiber 4.2, Sugar 13.2, Protein 17.8

CLASSIC TOSSED SALAD



Classic Tossed Salad image

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
  • In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE



Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette image

Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.

Provided by Steve P.

Categories     Salad Dressings

Time 27m

Yield 4 21/2 cup servings, 4 serving(s)

Number Of Ingredients 16

1 (10 ounce) bag mixed salad greens (8 cups)
1 cup cherry tomatoes or 1 cup grape tomatoes
1/2 medium bell pepper, cut in thin strips
1/2 cup red onion, slices separated into rings
1/2 cup sliced carrot
1/2 cup sliced cucumber
8 ounces cooked boneless chicken breasts, cut in thin strips
black pepper, 5 to 8 twists peppercorn grinder
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Steps:

  • Mix salad greens and vegetables in large bowl.
  • Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
  • Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
  • To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
  • Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
  • Add the garlic to the pan and saute for 1 minute.
  • Add the chipotles and cook, stirring continuously, for 1 minute.
  • Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
  • Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
  • Remove from the heat and cool before using as a salad dressing.
  • Tips for other uses:.
  • For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
  • Serving Suggestions:.
  • Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

CHICKEN AND FRUIT TOSSED SALAD



Chicken and Fruit Tossed Salad image

Looking for a fast dinner? Then check out this Italian-style chicken and fruit salad - a juicy meal that can be tossed up in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) salad mix
2 1/2 cups cubed cooked chicken
1 package (6 ounces) diced dried fruits and raisins (about 1 1/4 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup fat-free sweet-spicy French dressing

Steps:

  • Place salad mix, chicken, dried fruits and celery in large bowl.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 270 mg

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