Gregory Coxs Warm Chicken And Vegetable Salad Food
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
WARM CHICKEN PARMESAN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
- To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD
Provided by Andrew Arons
Categories dinner, for one, main course
Time 40m
Yield One dinner-sized salad
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
- In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
- Rub the chicken breast with about 1 teaspoon of the salad dressing.
- Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
- Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
- In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
- Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
- Serve as a meal with crusty whole-grain bread.
CHICKEN AND VEGETABLE SALAD
Make and share this Chicken and Vegetable Salad recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
- In a small bowl, mix together chicken broth and remaining ingredients.
- Pour half of broth mixture into roasting pan.
- Bake, uncovered, for 20 minutes.
- Stir; pour remaining broth mixture into roasting pan.
- Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
- Cut chicken into bit-size pieces.
- Mix and serve
Nutrition Facts : Calories 321.3, Fat 11.6, SaturatedFat 2, Cholesterol 100.7, Sodium 394.9, Carbohydrate 16, Fiber 3.1, Sugar 7.3, Protein 37.8
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