CLASSIC CHICKEN SALAD
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN SALAD PIZZAS
Sometimes it just takes a little creative spin to get the kids to gobble up an otherwise grown-up dish. Add the word "pizza" to this pretty, piled-high salad, and you won't have to worry about leftovers. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Combine the cream cheese, mayonnaise and 1/2 teaspoon garlic powder in a small bowl; set aside., Cook chicken, peppers, onion, salt and remaining garlic powder in oil in a large skillet over medium heat until chicken is no longer pink. Spread cream cheese mixture over pita breads; top with arugula, chicken mixture and oranges. Sprinkle with bacon and cheddar cheese.
Nutrition Facts :
BAKED CHICKEN SALAD
Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing - a delightful hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
- In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
- In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
- Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.
Nutrition Facts : Calories 470, Carbohydrate 19 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g
CHICKEN CAESAR SALAD PIZZA
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
- Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
- Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
- For the topping:
- While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
- Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.
HERBED CHICKEN CAESAR SALAD PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 1 pizza
Number Of Ingredients 31
Steps:
- Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
- Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
- Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
- Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
- Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
- Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
- Preheat the oven to 375 degrees F. Line a roasting pan with foil.
- Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
- Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.
CHICKEN CAESAR SALAD PIZZA
Salad gets a delicious makeover! Diced chicken and vegetables are tossed with Caesar salad dressing and served atop a crispy pizza crust.
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425ºF. Lightly sprinkle Large Round Stone with Handles with flour using Flour Sugar/Shaker. Roll pizza crust on baking stone, shaping into a circle. Using Baker's Roller®, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown. Meanwhile, using Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Egg Slicer Plus®. Place lettuce, chicken, bell pepper and olives in large Bamboo Fiber Mixing Bowl.Grate Parmesan cheese using Rotary Grater. In Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Garlic Press; mix well. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.
Nutrition Facts :
SALAD PIZZA
For this recipe I like to use a ready-to-top prepared pizza crust because of the extra seasonings and cheese already baked onto it.
Provided by Bucho
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the pizza shell on a pizza pan or platter and top with the greens.
- Place the chicken over the greens and drizzle with dressing. Slice and serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 23.4 g, Cholesterol 38.5 mg, Fat 9.1 g, Fiber 1 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 453 mg, Sugar 2.6 g
CHICKEN CAESAR SALAD PIZZA
What a delightful twist on pizza!!! Cold, crispy caesar salad, on hot, cheesy pizza! This is soooo good!!!!
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500º.
- Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
- Add one clove garlic to pan and stir.
- Prepare dough on pizza pan or stone.
- Brush dough with olive oil.
- Spread 1/2 cup salad dressing over crust.
- Top with remaining clove garlic, spread evenly.
- Sprinkle parmesan over crust to lightly cover.
- Put 1/2 jack cheese on top.
- Chop chicken into small pieces and place on top.
- Top with remaining Jack cheese and more Parmesan, if desired.
- Bake 10 minutes or until golden brown and bubbly.
- Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
- Mix with additional salad dressing.
- Serve each pizza slice with a serving of caesar salad on top!
- NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.
Nutrition Facts : Calories 1030.6, Fat 91.9, SaturatedFat 24.2, Cholesterol 139.6, Sodium 1854.4, Carbohydrate 17.8, Fiber 8, Sugar 8.5, Protein 36
CHICKEN CAESAR SALAD PIZZA, PAMPERED CHEF
This is adapted from Pampered Chef and was served at my baby shower several years back. It's a nice lunch or dinner on a hot evening. If you want to serve this as an hor d'oeurve, cut the pieces into 2-inch squares... or skip the crust and make individual ones on pita chips!
Provided by Gatorbek
Categories Lunch/Snacks
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Roll out and bake pizza crust according to package directions.
- In a small mixing bowl, combine 1/4 cup parmesan cheese with the Caesar dressing, lemon pepper seasoning, and garlic. Mix well.
- In a medium mixing bowl, combine cream cheese and half of the dressing mixture. Mix well. Fold in half of the diced chicken.
- Place lettuce, bell pepper, and olives into a bowl and add remaining dressing mixture. Toss to coat.
- Spread cream cheese mixture onto cooled pizza crust. Top with lettuce mixture, then arrange remaining chicken over the salad. Sprinkle on the remaining parmesan cheese and top with freshly ground pepper.
- Slice with a pizza cutter and serve immediately.
Nutrition Facts : Calories 223.7, Fat 21.5, SaturatedFat 8.8, Cholesterol 37, Sodium 440.4, Carbohydrate 3.6, Fiber 1.1, Sugar 1, Protein 5.2
CHICKEN CAESAR PIZZA
Dressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. -Tracy Youngman, Post Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. , Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted., In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes.
Nutrition Facts : Calories 506 calories, Fat 25g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 927mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
CALIFORNIA PIZZA KITCHEN BBQ RANCH CHICKEN SALAD RECIPE
Make our California Pizza Kitchen BBQ Ranch Chicken Salad Recipe at home tonight for your family. With our Secret Restaurant Recipe your BBQ Ranch Chicken Salad will taste just like California Pizza Kitchen.
Provided by Mark
Categories BBQ Sauce Salad Salad Dressing
Time 1h50m
Number Of Ingredients 22
Steps:
- Add all ingredients to a small bowl. Mix well. Set aside. This can be done in advance. Store, covered, in the refrigerator, until ready to use.
- Cut both ends off of red onion. Peel off papery skin.
- Using a mandolin, slice into thin rounds (as thin as you can get them).
- Separate all the rings and lay them into a shallow baking dish.
- Cover with 1 1/2 -2 cups buttermilk. Set aside and allow to soak for 30 - 45 minutes.
- In a large bowl, mix together flour, salt, cayenne and black pepper.
- Heat oil in a deep skillet to 350°F.
- Using tongs, remove a small amount of onions from the dish. Allow excess buttermilk to drip off.
- Toss onions in flour mixture to coat. Shake off excess.
- Place floured onions into hot oil. Shallow fry until crispy and golden, flipping half way through, about 2 - 3 minutes per side.
- Remove from oil. Place onto a paper towel-covered plate to drain.
- Repeat with remaining onions until all have been cooked. Set aside until ready to use.
- Season chicken with salt and pepper on both sides.
- Bake or grill chicken breasts to an internal temperature of 165°F. During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce, making sure to get both sides. Set aside to cool. Cut into bite-sized cube pieces. This, too, can be done in advance. Store, covered, in the refrigerator, until ready to use.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Cut avocado flesh into cubes.
- Divide lettuce evenly among four large salad plates or bowls.
- Add 1/4 of tomato, corn, black beans and avocado
- Top each salad with 1/4 of the cubed up chicken breast.
- Add a handful of the onion straws.
- Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce.
- Sprinkle a bit of cilantro over top, to garnish.
- Serve cold.
CHICKEN SALAD
Steps:
- Place the chicken and broth in a large pot, cover, and bring to a boil. Reduce the heat and simmer gently until the chicken is cooked through and the meat is ready to fall off the bone, about 45 minutes.
- Using tongs, transfer the chicken to a plate; set it aside until it is cool enough to handle. Then pull the meat from the bones in large pieces, discarding the skin and bones.
- In a large bowl, combine the chicken with the mayonnaise, relish, apples, grapes, pecans, and eggs. Season with salt and pepper. Mix well. Serve over greens or in a sandwich.
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- Heat oven to 425°F. Grease cookie sheet. Unroll dough onto greased cookie sheet. Starting at center, press out dough to form 12x8-inch rectangle. Bake at 425°F. for 7 to 9 minutes or until light golden brown.
- Meanwhile, in medium bowl, combine chicken, 1/4 cup of the salad dressing, mayonnaise and onions; mix well.
- Remove crust from oven. Spread chicken mixture evenly over partially baked crust. Sprinkle with cheese. Return to oven; bake an additional 6 to 8 minutes or until cheese is melted and crust is deep golden brown.
- Meanwhile, in large bowl, combine lettuce, chow mein noodles, mandarin orange segments and remaining 1/2 cup salad dressing; mix well. Top each serving with salad mixture.
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