LEMON-CHICKEN PASTA SALAD
Fresh lemon, pea pods and almonds give this 30-minute salad its pizzazz.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.
Nutrition Facts : Calories 800, Carbohydrate 43 g, Cholesterol 80 mg, Fat 9, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 7 g, TransFat 0 g
CITRUS CHICKEN PASTA SALAD
A light flavorful summer salad that is wonderful pool side. Cool and refreshing on a hot summer afternoon! Created this one for a ladies only pool party!
Provided by lizataylor65
Categories Summer
Time 40m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper chicken grill or broil till done.
- Chop chicken and set aside.
- Prepare orzo according to package directions.
- Allow orzo to cool in large bowl.
- Then add remaining ingredients with the chopped chicken.
- Stir well and chill 1 hour.
Nutrition Facts : Calories 360.2, Fat 21.8, SaturatedFat 2.3, Sodium 4.8, Carbohydrate 35, Fiber 5, Sugar 7.4, Protein 9.8
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
CITRUS CHICKEN PASTA
I came up with this when nursing my 4 month old and had to cut out all dairy and soy. It is delicious and light. You can eat it alone or over pasta. the amount of the following ingredients will depend on how much chicken you use. this recipe is for two chicken breasts.
Provided by jennifer spivey7
Categories Citrus
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- grill chicken or sautee in olive oil until done while chicken is cooking,squeeze juice from citrus into bowl, add cut tomatoes, and other ingerdients.
- stir, let sit while chicken cooks.
- cook pasta, or use no pasta-- this dish tastes great alone!
- cut chicken up when it is cooked.
- toss all together, and eat.
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- In a jar add all the ingredients mentioned under salad dressing. Close the lid and shake well until everything is mixed well. The dressing should look creamy.
- To make grilled chicken, Pound chicken to even thickness using a meat tenderiser. Season it with salt, paprika and garlic powder. Massage well.
- Cook seasoned chicken in a grill pan 4-5 minutes each side. Then cover with an aluminium foil and let it rest for 5-6 minutes. Then cut into small chunks.
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- Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to help it to stop cooking and come to room temperature. Drain off any water and place in a large bowl.
- Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.
- Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste), honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.
- When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.
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