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
EASY BISTRO CHICKEN
Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
- Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
BISTRO CHICKEN PASTA SALAD
Make and share this Bistro Chicken Pasta Salad recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- COOK pasta per package instructions; drain but do not rinse.
- BRUSH chicken with 1 tablespoons of the dressing. Place on greased rack of broiler pan.
- BROIL 3 to 4 minutes on each side or until cooked through.
- MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
- TOSS pasta, tomatoes, onion, basil and cheese in medium bowl. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken. Drizzle with remaining dressing.
- SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.
Nutrition Facts : Calories 580.9, Fat 18.8, SaturatedFat 7.5, Cholesterol 54.6, Sodium 825.1, Carbohydrate 75.6, Fiber 8.1, Sugar 37.9, Protein 31.8
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
BISTRO SALAD
This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.
Provided by Chef Decadent1
Categories < 60 Mins
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
- Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
- Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!
Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6
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