CONTEST-WINNING SUMMER CHICKEN SALAD
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
SUMMER SPLASH CHICKEN SALAD
When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
BRILLIANT SUMMER CHICKEN SALAD
Brilliant salad for those too hot to cook summer meals, so simply when you want a quick, easy, healthy meal.
Provided by Kiwi Kathy
Categories Poultry
Time 5m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine last 6 ingredients in a jar and shake thoroughly.
- Combine remaining ingredients and divide amongst 4 plates. Drizzle over the dressing and serve.
Nutrition Facts : Calories 508.8, Fat 37, SaturatedFat 6, Cholesterol 78.8, Sodium 266.8, Carbohydrate 16.4, Fiber 6.3, Sugar 8.9, Protein 29.5
SUMMER CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
- Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
- Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
- For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
- Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
- Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
SUMMER BLT ROTISSERIE CHICKEN SALAD
This recipe has been created for RSC#10. One of my favorite things to eat in the summertime are salads. I hope you enjoy this relatively quick and easy salad which would be delicious with fresh homegrown vegetables.
Provided by CookingONTheSide
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Save 2 T bacon drippings from saucepan.
- With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
- Remove from heat.
- Place romaine in large salad bowl.
- Add tomatoes and carrots.
- Pour hot dressing over romaine, tossing lightly until coated.
- Add chicken and toss until well mixed.
- Crumble bacon and sprinkle over salad.
- Sprinkle pecans over salad.
Nutrition Facts : Calories 383.7, Fat 27.1, SaturatedFat 6.1, Cholesterol 67.9, Sodium 484.5, Carbohydrate 13.8, Fiber 2.9, Sugar 7.9, Protein 22.3
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