HOT CHICKEN SALAD II
It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
Provided by JEANNIED59
Categories Salad
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, saute the mushrooms in oil.
- Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g
HOT BUTTER BEAN SALAD WITH LEMON
A quick, healthy side dish you can make with storecupboard ingredients
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.31 milligram of sodium
WARM CHICKEN SALAD
Provided by Amanda Hesser
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
- In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
- In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
- Arrange chicken over greens and spoon dressing on top. Serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)
With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too.
Provided by Annacia
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
- Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
- Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.
Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 47.6, Sodium 541.5, Carbohydrate 34.9, Fiber 10.4, Sugar 2.5, Protein 28.5
SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE
Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!
Provided by Carla Hall
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
- For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.
TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
Provided by Chef Kate
Categories Chicken
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using dry beans, rinse beans and place in bowl.
- Cover with three inches of water; leave to soak overnight or at least eight hours.
- Drain beans.
- Place in large saucepan, coverered with three inches of water.
- Do NOT salt.
- Allow to simmer one to two hours till soft (older beans take longer).
- Drain.
- If using canned beans, empty beans into colander and rinse well with warm water.
- Place chicken in baking dish large enough to accomodate all the pieces.
- A 12" x 9" pan should be adequate.
- Roughly chop five (or more if you love it) cloves of garlic.
- Sprinkle chopped garlic with coarse salt.
- Mash garlic and salt into a paste.
- Rub paste onto chicken pieces; sprinkle with ground pepper.
- Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
- Pour mixture over chicken, cover chicken and chill up to three hours.
- If you like, you can turn it in the marinade once or twice--not a critical step.
- Preheat oven to 350°F Place drained cannellini in a large skillet.
- Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
- Uncover chicken and bake 35-40 minutes, basting occasionally.
- Remove from oven.
- Preheat broiler.
- Broil chicken till golden brown--3-5 minutes.
- When the chicken is almost done, gently warm the beans till heated through.
- Ladle beans onto serving platter.
- Top with chicken and juices from pan.
- Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
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