Lemon Granola Chicken Salad Rsc Food

LEMON CHICKEN SALAD

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

LEMON GRANOLA CHICKEN SALAD #RSC

Steps:

• 1. In large skillet heat about 1/4 cup olive oil on medium heat.
• 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
• 3. In small bowl combine egg and dressing, beat.
• 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
• 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
• 6. Add to skillet and brown on each side until done.
• 7. squeeze lemon juice over top of chicken.
• 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

SOUTHWESTERN RANCH SALAD #RSC

Steps:

• Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
• Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
• While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
• Whisk together all of the ingredients for the dressing in a small bowl.
• You can either build one large salad or 4 Servings on chilled plate(s).
• Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

BLACK LEMON CHICKEN SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Drizzle vegetable oil in a large roasting pan.
• Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
• Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
• Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
• Sprinkle rosemary, thyme, and salt over top of chicken.
• Tie chicken legs together with kitchen twine.
• Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
• Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
• Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
• Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.

LEMON CHICKEN SALAD

Steps:

• Mix a tbsp of lemon juice with a tbsp of olive oil and season. Toss the chicken in it until well coat. Set aside for 15 minutes. Meanwhile, pu the couscous in a bowl and pour on 450 ml boiling water. Cover with cling film and leave for 15 minutes.
• Heat 1 tbsp of oil in a non stick frying pan and cook the chicken over a medium heat turning occasionally for about 10 minutes or until cooked through. Pat the chicken dry with kitchen paper.
• Add the remaining lemon juice and oil to the couscous and fluff up with a fork. Gently mix in the spring onions, tomatoes, cucumber, mint and parsley and season well with salt and pepper. Serve with the lemon chicken.

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

LEMON GRANOLA

Steps:

• 1. Preheat the oven to 250°F.
• 2. Toss together the oats and salt in a medium bowl.
• 3. Whisk the zest, lemon juice, honey, and oil together in a small bowl. Add to the oats and toss until well coated.
• 4. Spread the mixture evenly on a greased or lined baking sheet. Bake the granola for 25 to 30 minutes, breaking up clumps and tossing every 10 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Store in an airtight container at room temperature for up to 1 week.

HOLLAND HOUSE® LEMON CHICKEN SALAD

Steps:

• Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
• Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
• In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
• Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

FRUIT AND GRANOLA CHICKEN SALAD SANDWICHES

Steps:

• Mix chicken salad, granola, salad dressing, grapes, pineapple, apple, mandarin orange segments, and brown sugar together in a medium bowl. Refrigerate until needed or use immediately.
• Cut croissants in half horizontally. Fill with the chicken salad.