SUMMER LAYERED CHICKEN SALAD
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
- In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE
Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
- Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
- Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
- Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
- Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams
LAYERED CHICKEN SALAD
A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
- In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g
MY FAVORITE CHICKEN SALAD
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!
Provided by SunnyDaysNora
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g
FAST LAYERED CHICKEN SALAD
I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.
Nutrition Facts : Calories 476 calories, Fat 40g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 300mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
OVERNIGHT LAYERED CHICKEN SALAD
I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Spread lettuce evenly in a wide 4-quart glass serving bowl.
- Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
- Pat pea pods dry and arrange on top.
- In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
- Spread mayonnaise mixture evenly over pea pods.
- Cover and refrigerate for several hours or until the next day.
- Just before serving, garnish with nuts and tomato halves.
- To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.
LAYERED MEXICAN CHICKEN SALAD
Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook.
Provided by Chef Decadent1
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix dressing and taco mix.
- On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
- You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.
Nutrition Facts : Calories 445.8, Fat 33.2, SaturatedFat 9.7, Cholesterol 41.8, Sodium 617.9, Carbohydrate 22.3, Fiber 7.5, Sugar 2.7, Protein 15.1
TWENTY FOUR HOUR LAYERED SALAD
Amazing salad with a creamy sour cream dressing.
Provided by Heather
Categories Salad Vegetable Salad Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 14
Steps:
- Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g
MAKE-AHEAD LAYERED CHICKEN SALAD
This make-ahead salad is layered with the good stuff-from chicken and beans to veggies, sour cream and Cheddar. Sprinkle with crushed chips before serving.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Place salad greens in 4-1/2-qt. serving bowl; cover with layers of salsa, beans and chicken.
- Combine tomatoes and onions; spoon over chicken. Top with sour cream and cheese. Refrigerate several hours or until chilled.
- Sprinkle with chips just before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 17 g
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