ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
BAKED CHICKEN SALAD
Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing - a delightful hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
- In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
- In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
- Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.
Nutrition Facts : Calories 470, Carbohydrate 19 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g
CHICKEN SALAD BAKE
Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
MISS DAISY'S HOT BAKED CHICKEN SALAD
There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.
Provided by AngelaTN
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 7 ingredients.
- Pour into greased casserole.
- Mix cheddar and crushed chips and sprinkle over the top.
- Bake for 10 minutes.
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
JUICY OVEN BAKED CHICKEN BREAST
Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
- Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
- Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.
Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
- Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
- Mix all ingredients together.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
BAKED CHICKEN SALAD
A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 5h20m
Yield 1 medium bowl, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken breast under cold water and pat dry.
- Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
- Sprinkle with garlic and onion salt to taste.
- Bake in a 350F oven for about 20 minutes or until done.
- You do not want them to dry out, so watch them carefully.
- Remove from pan and cool completely.
- Dice the chicken breast into small pieces, DO NOT GRIND.
- Add the celery, onion, and pickle relish.
- Mix in some salad dressing to moisten chicken mixture.
- Add salt and pepper to taste.
- You will have to add more salad dressing in about an hour.
- The chicken will soak up the dressing.
- Cover and refrigerate 2 hours or overnight.
- Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.
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