Bistro Chicken Salad Food

BISTRO CHICKEN-PASTA SALAD

Bistro Chicken-Pasta Salad image

Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, about 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1-1/3 cups penne pasta, cooked
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (see Tip)
1/3 cup loosely packed fresh basil leaves, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Steps:

Combine all ingredients except chicken.
Top with chicken.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

BISTRO CHICKEN SALAD

BISTRO CHICKEN SALAD image

Categories Salad Chicken Dinner

Yield 5 Bowl

Number Of Ingredients 14

Ingredients

1 Cup chicken broth
5 whole garlic cloves
1 1/2 pounds chicken
1/2 pound green beans, cut into 1 inch pieces
1 box of pasta
2 TBS olive oil
1 1/2 sale
1 Tsp black pepper
4 Tsp fresh lemon juice
2 Tsp dijon mustard
1/2 Tsp dried oregano leaves
1 Pint cherry tomatoes
1/2 pitted and chopped Greek olives
1 large head of romaine lettuce, cut into bite sizes

Steps:

Medium sauce pan, heat chicken broth and cloves to a boil. Add chicken, reduce heat to low, and simmer 10-15 minutes. Remove from heat, drain, and set aside to cool. Cut into bite size pieces. Place 2 inches water in saucepan, add green beans and heat to boiling. Reduce heat to low and simmer 7 minutes. Remove with slotted spoon and to colander and rinse with cold water. Cook pasta to al-dente, In medium bowl, combine olive oil, salt, pepper, lemon juice, mustard and oregano. Whisk to blend and set aside. Combine reserved chicken, green beans, pasta, cherry tomatoes, olives and lettuce. Toss with dressing to coat.

BISTRO CHICKEN SUMMER SALAD

Bistro Chicken Summer Salad image

Here's how to serve up a terrific bistro-style salad. Cold pasta, grilled chicken strips and lots of ripe summer veggies serve four-deliciously.

Provided by My Food and Family

Categories Salads

Time 10m

Yield 4 servings, about 3-1/2 cups each

Number Of Ingredients 7

Ingredients

2 cups cooked penne pasta, cooled
1 pkg. (6 oz.) baby spinach leaves
1 lb. boneless skinless chicken breasts, grilled, cut into strips
2 tomatoes, chopped
1 cup sliced halved cucumbers
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining cheese.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

" JUST TRUST ME" BISTRO CHICKEN SALAD

This incredible mix of unique ingredients creates a cold salad that will melt in your mouth. It looks, tastes, and serves like a gourmet side dish you'd be served at a very expensive garden luncheon, because it was. My aunt, is an annual winner of the Newport Beach, CA Home and Garden Tour. She serves this on the tour to the guests at her 5 million dollar home, and is always prepared with printed recipes to accommodate all the requests. Serve this to your next crowd, and you'll be the bell of the ball. It serves a large group!

Provided by KitchenMistress

Categories Salad Dressings

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

5 cups cooked chicken breasts, cubed
2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons white vinegar
1 teaspoon salt
3 cups cooked rice, cold
1 1/2 cups green grapes, halved
1 1/2 cups finely chopped celery, strings removed
1 (13 ounce) can pineapple tidbits, drained, retain juice for dressing
1 (11 ounce) can mandarin oranges, drained
1 cup slivered almonds
1 1/2 cups mayonnaise, for dressing, do not use low-fat

Steps:

MARINADE.
Create a marinade, by mixing oil, orange juice, vinegar, & salt. Whisk to blend. Toss into cooked Chicken and allow to marinate for several hours in a plastic bag in the refrigerator before adding other ingredients.
ASSEMBLY.
In a very large bowl, gently toss all ingredients EXCEPT mayo and reserved juice.
DRESSING.
Whisk together mayonnaise and pineapple juice. Pour over mixed ingredients and toss.
LET REST.
Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 489.7, Fat 25.7, SaturatedFat 3.9, Cholesterol 68, Sodium 546.7, Carbohydrate 40.6, Fiber 3, Sugar 13.7, Protein 25.5

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