Easy And Light Chicken Salad With Fresh Salad Greens Recipe 435 Food

EASY AND LIGHT CHICKEN SALAD WITH FRESH SALAD GREENS RECIPE - (4.3/5)

Steps:

• For the Chicken Combine all of the above in a bowl; toss and refrigerate. For the Chicken Dressing Combine the all of the ingredients for the dressing in a bowl and whisk. Pour over the chicken salad and refrigerate. For the Salad Place the greens around the perimeter of a shallow bowl. Place the chicken salad in the center. Pour the salad dressing on the salad greens. For the Salad Dressing Combine all of the above in a small bowl and stir.

GREEN GODDESS CHICKEN SALAD

Steps:

• Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.
• Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.
• Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.

FRESH CHICKEN SALAD WITH BABY GREENS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
• Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT

Steps:

• SALAD:.
• Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
• RASPBERRY VINAIGRETTE:.
• Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
• Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
• The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.

GREEN CHICKEN SALAD

Steps:

• Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
• Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.