GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
VEGGIE-LOADED SPRING CHICKEN SALAD
Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you'll want to make again and again.
Provided by Taesha Butler
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
- Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
- Enjoy immediately or store in fridge for up to 4 days.
Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 9 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPRING CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
- Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
- Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
GRILLED CHICKEN SALAD WITH SPRING VEGETABLES
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Viniagrette: Whisk together all ingredients and set aside.
- Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
- Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
- Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
- Line plates with bibb lettuce and place chicken salad on top
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
FRESH VEGETABLE CHICKEN SALAD
Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 3-1/2 cups each.
Number Of Ingredients 5
Steps:
- Toss salad greens with chicken, tomatoes and carrots in large bowl.
- Add dressing; mix lightly.
- Divide evenly among 4 individual serving plates.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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