CELERY AND RADISH SALAD
Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**
Provided by lecole54
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
FETA CHICKEN SALAD
A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Provided by CHELC44
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g
FETA CHICKEN SALAD
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN, CELERY, AND RADISH SALAD
Provided by Food Network Kitchen
Time 2h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
- Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
- Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.
CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
- Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Nutrition Facts : Calories 350 calorie, Fat 17 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 43 grams
CHICKEN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
FRIED CHICKEN BREAST SALAD
Steps:
- Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
- Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
- In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
- Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
- Yield: 4 servings
RADISH & CUCUMBER SALAD
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Provided by Good Food team
Categories Afternoon tea, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
- Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
FANTASTIC FETA CHICKEN
Make and share this Fantastic Feta Chicken recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Arrange chicken in 13X9-inch baking dish.
- Drizzle with 1 tablespoon of the juice.
- Sprinkle with oregano and pepper.
- Top with cheese; drizzle with remaining 1 tablespoon juice.
- Bake at 350°F for 30 to 35 minutes or until cooked through.
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PAN-SEARED CHICKEN BREASTS WITH CRUNCHY RADISH SALAD
From bonappetit.com
4.5/5 (52)Author Carla Lalli MusicServings 2
- Trim green tops from 12 oz. radishes (such as red, icicle, watermelon, or daikon); compost or save for another use. Cut radishes into quarters if smaller or into ½" pieces if larger. Transfer to a medium bowl and season generously with kosher salt and freshly ground pepper. Toss radishes with your hands, squeezing lightly to dissolve some of the salt and help the radishes release some juices, 1 minute.
- Trim top 3" from 6 scallions, then trim root ends; discard. Thinly slice scallions and transfer to bowl with radishes; toss to combine. Set aside.
- Whisk 2 Tbsp. white wine vinegar, 1 Tbsp. prepared horseradish, and 2 tsp. Dijon mustard in a small bowl to combine. Gradually add ¼ cup extra-virgin olive oil, whisking constantly until emulsified. Season vinaigrette with salt and pepper.
- Pour half of vinaigrette over reserved radish salad and toss to coat. Divide remaining vinaigrette between 2 plates.
ROASTED RADISH AND FETA SALAD RECIPE
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CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD
From foodnetwork.com
5/5 (1)Category Main-DishAuthor Food Network KitchenDifficulty 30 min
- Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
- Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
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