CHICKEN ROMAINE SALAD
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
CHICKEN SCHNITZEL WITH ROMAINE CURRANT SALAD
Provided by Eric Greenspan
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F.
- Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process.
- Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet.
- Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired.
- For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes.
- Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste.
- For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify.
- Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside.
CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN
Delicious and light summer salad with romaine lettuce, shredded chicken, and cilantro.
Provided by alic
Categories Salad Green Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
- Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 10.8 g, Cholesterol 33.4 mg, Fat 30.5 g, Fiber 5.6 g, Protein 11.4 g, SaturatedFat 5.1 g, Sodium 251 mg, Sugar 3.2 g
TARRAGON CHICKEN & ROMAINE SALAD
This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. - Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. , In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.
Nutrition Facts : Calories 342 calories, Fat 27g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 474mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
CRISPY CHICKEN ROMAINE SALAD
Make and share this Crispy Chicken Romaine Salad recipe from Food.com.
Provided by Chai-Chick 4 the Lo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375© F. In a shallow dish, Combine egg & milk. In another dish, combine parmesan cheese & bread crumbs.
- Dip chicken into egg mixture; coat with bread crumbs. Arrange in a greased baking dish, so that pieces are not touching. Drizzle chicken with melted butter.
- Bake for 15 to 20 minutes or until chicken is no longer pink.
- Arrange lettuce & tomatoes on a serving platter.
- Top with dressing, olives, & chicken. Sprinkle with cheese. Enjoy! (:.
GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING
Grill the lettuce? Trust us, you'll make this dish again and again.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
- Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
- Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
CHICKEN ROMAINE SALAD
A protien packed salad for lunch or dinner. Feel free to substitute your own favorite veggies or a dressing (NI will change)
Provided by trish.theriault
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Sauté chicken using Pam Olive Oil spray. Chop when cooked.
- Portion romaine into 5 Tupperware containers.
- Chop up remaining ingridients and mix in large bowl. Spoon into each tupperware.
- Add chicken to each tupperware.
- Refrigerate.
Nutrition Facts : Calories 372.6, Fat 13.1, SaturatedFat 3.4, Cholesterol 72.6, Sodium 101.7, Carbohydrate 31.8, Fiber 3.8, Sugar 2, Protein 30.5
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