Very Veggie Sorta Chicken Salad Recipes
CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
VEGETARIAN 'CHICKEN' SALAD
My favorite vegetarian version of chicken salad. Serve salad in croissants or lettuce leaves, and garnish with additional grapes.
Provided by Shanda
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine vegetarian fried chicken and celery together in a large bowl.
- Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 6 g, Cholesterol 18 mg, Fat 19.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 292.9 mg, Sugar 2.2 g
VERY VEGGIE SORTA CHICKEN SALAD
Make and share this Very Veggie Sorta Chicken Salad recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred or chop the chicken into small sized chunks.
- Add chopped onion, celery, cole slaw,sunflower seeds,cheddar cheese and eggs, mix well.
- Add mayo & sour cream, tossing well. Add the Splenda & vinegar, again toss well.
- Serve as is or load a tomato or roll in a tortilla.
Nutrition Facts : Calories 181.4, Fat 7.7, SaturatedFat 2.2, Cholesterol 74, Sodium 420.1, Carbohydrate 12.5, Fiber 1.7, Sugar 6.3, Protein 15.6
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
VEGGIE-SESAME CHICKEN SALAD
Sweet, crisp, sunshine-packed and fun, this delightful salad has it all. It's perfect for those nights you don't want to cook. -Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with wonton strips.
Nutrition Facts : Calories 386 calories, Fat 18g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 3g fiber), Protein 30g protein.
VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)
I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
- Chill in the fridge for at least 30 minutes but you could do it the night before.
- Serve.
CHICKEN AND VEGGIE GRAIN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, freshly ground black pepper, italian seasoning, olive oil, shallot, champagne vinegar, lemon, olive oil, kosher salt, freshly ground black pepper, red pepper flakes, spring mix, red onion, cherry tomato, cucumber, feta cheese, fresh dill, dried cherry, dried oregano, pearled couscous
Provided by Lipton
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- Make the chicken: Preheat the oven to 375°F (190°C).
- Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
- In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
- Transfer the skillet to the oven and cook the chicken for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
- Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
- Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
- Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
- Slice the chicken, then divide among the salad bowls. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 45 grams, Fat 47 grams, Fiber 43 grams, Protein 47 grams, Sugar 13 grams
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