Creamy Parmesan Chicken Salad Food

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
• Season the chicken breasts on both sides with pepper and salt to taste.
• Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
• Place the chicken breasts on a baking sheet and drizzle with the olive oil.
• Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
• While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
• To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
• Slice the chicken, then serve on top of the salad and drizzle with more dressing.
• Enjoy!

CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD

Steps:

• For the chicken:
• Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
• Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
• Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
• For the dressing:
• Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
• Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
• To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
• Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CREAMY PARMESAN-CHICKEN SALAD

Steps:

• Mix first 6 ingredients in small bowl until blended.
• Combine chicken and tomatoes in medium bowl Add cheese mixture; mix lightly.
• Refrigerate 1 hour. Serve spooned over sliced avocados.

CREAMY PARMESAN CHICKEN

Steps:

• Brown chicken breasts over medium heat in a skillet with a little bit of olive oil, about 2 minutes per side.
• Add remaining ingredients.
• Cover and simmer for 15-20 minutes, or until chicken is cooked through.
• Serve immediately.

CREAMY RANCH & PARMESAN CHICKEN SALAD

Steps:

• Toss chicken with 1/4 cup of the dressing; coat with grated topping.
• Spray large skillet with cooking spray. Add chicken; cook and stir on medium heat 10 minutes or until cooked through.
• Toss chicken and remaining ingredients lightly with remaining dressing.

CREAMY CHICKEN PARMESAN SALAD WRAPS

Steps:

• Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.
• Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm.
• Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce.

CREAMY PARMESAN CHICKEN

Steps:

• bring sauce just to a boil, then simmer on low heat for approximately 1 1/2 hours, stirring often.
• bake chicken in casserole dish, covered, at 350 for about 25 minutes
• combine sauce ( after simmering ) with chicken and bake covered for 15 minutes.
• serve over fettuccine or linguine.