California Chicken Salad Food
CALIFORNIA CHICKEN SALAD
All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.
Nutrition Facts : Calories 127 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CALIFORNIA CHICKEN SALAD
Steps:
- Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
CALIFORNIA CHICKEN
This recipe is great for summertime veggies from the garden, and quick too!
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g
CALIFORNIA CHICKEN BLT SALAD
Savor BLTs pasta-salad style, with California avocados tossed in, too.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 7
Number Of Ingredients 6
Steps:
- Cook pasta as directed on box.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 380 mg, Sugar 3 g, TransFat 0 g
CALIFORNIA CHICKEN SALAD
A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle lemon juice over chicken and apple, mixing lightly.
- Combine remaining ingredients, suing only enough mayonnaise to moisten well.
- Add chicken/apple mixture and toss together lightly.
- Serve very cold, dressed with mayonnaise.
CALIFORNIA HOT CHICKEN SALAD
This is an excellent way to use up left-over chicken or turkey. I found some recipe cards at a yard sale in Florida. This recipe in particular comes from Brook Lodge in Michigan.
Provided by Becca- B
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
- Blend mayonnaise and lemon juice and add to the first mixture.
- Spread in a greased casserole.
- Mix grated cheese and potato chips. Sprinkle over casserole.
- Bake in a preheated oven at 375 degrees until lightly browned and heated through.
Nutrition Facts : Calories 404.2, Fat 33.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 1204.3, Carbohydrate 24.5, Fiber 3.2, Sugar 7.3, Protein 5
CALIFORNIA CHICKEN SANDWICHES
Dinner ready in 10 minutes! Serve your family with these chicken sandwiches layered with tomato and avocado.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
- On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
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