Italian Style Chicken Salad Food

CLASSIC ITALIAN CHICKEN SALAD

Steps:

• Toss salad greens with chicken breast strips, tomatoes and onions in large salad bowl.
• Add dressing; mix lightly. Top with cheese.

ITALIAN STYLE CHICKEN SALAD

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
• Stir in lemon juice; set aside to cool.
• Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
• Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
• Arrange arugula on a serving platter; serve chicken salad on arugula.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

ITALIAN CHICKEN SALAD

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 400°F.
• Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
• Make vinaigrette and begin preparing salad while croutons bake:
• Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
• Make salad:
• Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN SALAD

Steps:

• I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
• Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
• *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
• Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
• Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

SKINNY ITALIAN CHICKEN PASTA SALAD

Steps:

• To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
• Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
• To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
• Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
• Add the chicken and the sauce to the pasta bowl.
• Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
• Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
• Salad may be served immediately, or cover and refrigerate until chilled.

ITALIAN-STYLE CHOPPED CHICKEN SALAD

Steps:

• Heat grill to medium-high heat.
• Reserve 2 Tbsp. dressing. Spray both sides of chicken with cooking spray. Grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with the reserved dressing. Remove from grill. Let stand 5 min.
• Chop chicken; place in large bowl. Add lettuce, tomatoes, pasta, shredded cheese and onions; mix lightly. Add remaining dressing; toss to coat.
• Sprinkle with Parmesan.

ITALIAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, place in a large bowl, and set aside.
• To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
• To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
• Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
• Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.

ITALIAN CHICKEN SALAD

Steps:

• DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
• SALAD: Combine chicken and remaining ingredients in a large bowl.
• Pour dressing over salad, and toss gently to combine.

ITALIAN DRESSING CHICKEN

Steps:

• Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
• Remove the chicken from the fridge then preheat your oven to 420 degrees.
• Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.

ITALIAN CHOPPED SALAD WITH CHICKEN

Steps:

• In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

ITALIAN GRILLED CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture., Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°. , Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside., In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.

ITALIAN CHICKEN PASTA SALAD RECIPE

Steps:

• In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.

ITALIAN PESTO CHICKEN SALAD

Steps:

• Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.

ITALIAN CHICKEN SALAD

Steps:

• Grill chicken according to directions. Let cool completely and slice.
• Into four meal prep containers, add two handfuls each (approximately 2 cups, each) of the lettuce to the bottom of each container. To each container add 4 oz of the sliced chicken, 1/2 c. of tomatoes, 1/4 c. salami, 1/4 c. mozzarella, 1/4 c. olives, 1/4 c. peppers, and 2 Tbsp. of red onion.
• If making dressing, add to separate dressing cups and keep separate of the salads.
• Place tight fitting lids onto salad containers and refrigerate for up to 5 days.

ITALIAN CHICKEN SALAD

Steps:

• In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes.