GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING
"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.
Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GINGER CHICKEN SALAD SUPREME
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Provided by LynnNM
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g
GEE-GEE'S CHICKEN SALAD WITH CANTALOUPE
A flavorful blend of chicken, fruit, lemon, and ginger makes for a light and delicious chicken salad. This salad is perfect for special occasions, but easy enough to make at home any day. Serve it in a halved cantaloupe for a fabulous presentation!
Provided by Sue
Categories Salad
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
- Spoon into cantaloupe halves to serve.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 37 g, Cholesterol 34.6 mg, Fat 23.7 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 287.2 mg, Sugar 30.1 g
CHICKEN AND MELON SALAD
A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon.
Provided by jen
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
- Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
- In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 22.3 g, Cholesterol 68.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 2.7 g, Sodium 102.3 mg, Sugar 17.6 g
LEMON GINGER CHICKEN SALAD
Tart and tasty, a delicious chicken salad destined to become a favorite. Serves 4Source unknown
Provided by Lynnda Cloutier
Categories Salads
Number Of Ingredients 12
Steps:
- 1. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well.
- 2. Add chicken, grapes and celery. Toss salad to coat well. Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered almonds
WARM CHICKEN, MELON AND GINGER SALAD
This recipe is a much thumbed cut-out from an indeterminate Downunder magazine circa 2002. It makes a light and delicious all-in-one lunch or supper. The snow pea sprouts may prove hard to find and I haven't discovered a happy substitute in Dubai. Any tips? Otherwise, it's a doddle and Oz urbanites - at least - should give this a whirl.
Provided by Oz in Dubai
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken breasts in a shallow, non-metallic dish. Combine oil, ginger, lemon juice and pepper to taste. Pour mix over chicken breasts. Cover and chill for 30 minutes, then drain.
- Using a vegetable peeler, finely shave melon. Combine melon, chilli, coriander, mint and snow pea sprouts. Cover and chill for a few minutes while the chicken cooks.
- Put fish sauce, extra lemon juice and sugar into a screw-top jar. Set aside for dressing.
- Brush a char-grill or barbecue grill with extra oil (or pan fry to good effect) and cook chicken breasts until golden and tender. Remove and allow to stand for a few minutes before carving into slices.
- Prep time doesn't include the 30 minutes' marinating time.
- Combine melon salad. sliced chicken and the dressing from Step 3. Arrange in individual bowls or on plates and serve.
Nutrition Facts : Calories 174.2, Fat 13.8, SaturatedFat 1.8, Sodium 364, Carbohydrate 13.7, Fiber 1.2, Sugar 10.5, Protein 1.1
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