BIG FESTIVE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
- For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
- For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
- Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.
HOLIDAY CHICKEN SALAD
Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!
Provided by emmaxwell
Categories Salad
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 15.2 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 2 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 213.1 mg, Sugar 10.7 g
CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
FESTIVE CHICKEN SALAD
This is a mayo free recipe! My mom makes this all summer long. It's great for a hot summer lunch or dinner, great to bring to a picnic.
Provided by Kenny
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup of liquid.
- Combine reserved pineapple liquid and cream cheese, mixing until well blended.
- Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
- Chill at least one hour but overnight is best.
- To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.
FESTIVE CHICKEN SALAD LOG
Steps:
- Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper sauce. Stir in chicken, eggs, and onions.
- Shape into log (8 by 2 inches) and wrap in plastic wrap. Refrigerate until firm, about 4 hours.
- Cut green pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections (fourths). Sprinkle sesame seed on 1 section, repeat with 3 tablespoons onion, the olives, and pimento on remaining sections. Serve with crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FESTIVE CHICKEN
I hate to fall into a mealtime rut, so I'm always trying something new. This chicken is a wonderful dish when there's only tow at the table. Bacon, soy sauce and spices add lively flavor.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside. , In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Bake at 325° for 50-60 minutes or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 537 calories, Fat 30g fat (11g saturated fat), Cholesterol 121mg cholesterol, Sodium 3208mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 43g protein.
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