CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
FRESH VEGETABLE CHICKEN SALAD
Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 3-1/2 cups each.
Number Of Ingredients 5
Steps:
- Toss salad greens with chicken, tomatoes and carrots in large bowl.
- Add dressing; mix lightly.
- Divide evenly among 4 individual serving plates.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
GARDEN VEGETABLE SALAD WITH CHICKEN
Serve up Garden Vegetable Salad with Chicken at your next summer party. Explore this easy recipe for Garden Vegetable Salad with Chicken today!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Layer all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
CHICKEN AND VEGETABLE SALAD
Make and share this Chicken and Vegetable Salad recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
- In a small bowl, mix together chicken broth and remaining ingredients.
- Pour half of broth mixture into roasting pan.
- Bake, uncovered, for 20 minutes.
- Stir; pour remaining broth mixture into roasting pan.
- Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
- Cut chicken into bit-size pieces.
- Mix and serve
Nutrition Facts : Calories 321.3, Fat 11.6, SaturatedFat 2, Cholesterol 100.7, Sodium 394.9, Carbohydrate 16, Fiber 3.1, Sugar 7.3, Protein 37.8
CHICKEN AND ROASTED VEGETABLE SALAD
Steps:
- Preheat oven to 400°F.
- Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
- Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
- Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
- Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
- In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
- Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
- Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
- Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.
CHICKEN AND ROASTED VEGETABLE SALAD
What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken and vegetable salad with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
- Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.
Nutrition Facts : Calories 506 g, Fat 28 g, Fiber 9 g, Protein 39 g, SaturatedFat 4 g
More about "chicken and vegetable salad food"
GRILLED CHICKEN AND VEGETABLE SUMMER SALAD RECIPE
From myrecipes.com
5/5 (1)Total Time 1 hr 20 minsServings 4
- Preheat oven to 300°. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream.
- Toss Roma tomatoes in remaining 2 tablespoons oil; arrange on a wire rack placed on a baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt. Roast 1 hour or until tomatoes are slightly browned and skins begin to pull away; let cool. Remove tomato skins, and cut tomatoes in half horizontally; discard skins.
- Preheat grill to high heat (450° to 500°). Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes or until charred, turning occasionally. Remove from grill. Cut kernels from corn; discard cobs.
- Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Grill chicken 12 minutes or until cooked through, turning occasionally; let stand 5 minutes. Thinly slice chicken across the grain.
CHICKEN AND MIXED VEGETABLE SALAD RECIPE
From recipetips.com
5/5 (1)
ROAST CHICKEN AND VEGETABLE SALAD RECIPE | GOOD FOOD
From goodfood.com.au
7 SALADS WITH CHICKEN FOR SIMPLE DINNERS | FOOD & WINE
From foodandwine.com
GRILLED GREEK CHICKEN & VEGETABLE SALAD RECIPE
From eatingwell.com
CHICKEN AND VEGETABLE SALAD ROLLS - COOKS WITH COCKTAILS
From cookswithcocktails.com
HEALTHY CHICKEN SALAD RECIPE WITH VEGGIES - A …
From ablossominglife.com
ROAST CHICKEN VEGETABLE SALAD | HEALTHY SALAD RECIPES
From heartfoundation.org.nz
10 HEALTHY CHICKEN SALAD RECIPES | ALLRECIPES
From allrecipes.com
HEARTY CHICKEN AND VEGETABLE SALAD - UNLOCK FOOD
From unlockfood.ca
ROAST CHICKEN AND SEASONAL VEGETABLE SALAD. - WRITES4FOOD
From writes4food.com
CHICKEN KEBABS AND CARAMELISED WALNUT WALDORF SALAD
From aldi.com.au
RICE, CHICKEN AND VEGETABLE SALAD - UKRAINIAN RECIPES
From ukrainian-recipes.com
CHICKEN WITH ROASTED VEGETABLE SALAD AND GOAT CHEESE - RICARDO
From ricardocuisine.com
12 RECIPES TO TURN EXTRA CHICKEN INTO HEALTHY MAIN DISH SALADS
From allrecipes.com
CHICKEN AND VEGETABLE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SALAD WITH CHICKEN, POTATOES AND VEGETABLES - HANDY.RECIPES
From handy.recipes
CHICKEN AND VEGETABLE SALAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN AND VEGETABLE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SALAD WITH CHICKEN AND VEGETABLES - HANDY.RECIPES
From handy.recipes
HEARTY CHICKEN AND VEGETABLE SALAD - UNLOCK FOOD
From uat.unlockfood.ca
VEGETABLES SALAD WITH CHICKEN AND EGG// HEALTHY FOOD - YOUTUBE
From youtube.com
FRIED CHICKEN AND VEGETABLE SALAD | SO DELICIOUS
From sodelicious.recipes
GRILLED CHICKEN AND VEGETABLE ORZO SALAD - COOKING LIGHT
From cookinglight.com
WARM BBQ CHICKEN AND VEGETABLE SALAD RECIPE - FOOD.COM
From food.com
GRILLED CHICKEN CAESAR SALAD STORY - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHOPPED VEGETABLE AND CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
20+ GRILLED CHICKEN SALAD RECIPES | EATINGWELL
From eatingwell.com
CHICKEN AND VEGETABLE SALAD - BOSSKITCHEN.COM
From bosskitchen.com
GRILLED CHICKEN AND VEGETABLE SALAD - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN AND VEGETABLE SALAD – HEALTH FOOD
From healthveganfood.blogspot.com
YUCATAN CHICKEN AND VEGETABLE SALAD - THE SCRAMBLE
From thescramble.com
CHICKEN AND VEGETABLE STIRFRY | HEART AND STROKE FOUNDATION
From heartandstroke.ca
CHICKEN AND VEGETABLE SALAD | METRO
From metro.ca
CHICKEN VEGETABLE SALAD - RECIPES | COOKS.COM
From cooks.com
CHICKEN VEGETABLE SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GRILLED CHICKEN AND VEGETABLE SALAD RECIPES | RECIPES.NET
From recipes.net
CHICKEN SALAD WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
HEALTHY SALAD RECIPES FOR LUNCH - SALADPROGUIDE.COM
From saladproguide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love