Bistro Chicken Salad Food
ANGEL'S CHUNKY CHICKEN SALAD
I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
Provided by Angel
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
- Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g
BISTRO CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
- Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
- One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
- Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.
Nutrition Facts : Calories 513, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 265 milligrams, Sodium 1346 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 26 grams
BISTRO CHICKEN-PASTA SALAD
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
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 SUMMER SALAD
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
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
BISTRO CHICKEN PASTA SALAD
Full of Mediterranean flavors thanks to feta and fresh tomatoes and basil, this rivals a grilled chicken salad at your favorite restaurant. And it fits your smart eating plan.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken.
- Top with chicken.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 38.3 g, Cholesterol 52.9 mg, Fat 8 g, Fiber 4 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 743.4 mg, Sugar 5.9 g
BISTRO CHICKEN SALAD
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.
" 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
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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