Lemon Rosemary Chicken Salad Spread Food

LEMON ROSEMARY CHICKEN QUESADILLA SALAD WITH SHALLOT MUSTARD VIN

Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin image

Ok I don't even know where to begin in describing what and why I like this recipe from Cooking Light. It combines so many of my favourite flavours and ingredients, all in a recipe that is neither overpowering or overly-complicated. Perfect if you have any leftover chicken breast from a Sunday roast. In a word, delicious!

Provided by Ppaperdoll

Categories Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vinaigrette dressing
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
1/4 cup goat cheese
2 tablespoons fat-free cottage cheese
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon fresh ground black pepper
32 inches flour tortillas
2 cups chopped chopped roasted boneless skinless chicken breasts
cooking spray

Steps:

For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
Spread 2 Tbsp goat cheese mixture evenly over each tortilla.
Arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas.
Top with remaining goat cheese tortillas. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
Heat a large nonstick skillet coated with cooking spray over a medium heat. Cook quesadillas 4 minutes on each side until golden brown.
Remove quesadillas from skillet and cut each into 8 wedges.
In a bowl, combine vinaigrette with salad greens and toss well. Divide salad between 4 plates and top with 4 quesadilla wedges.

Nutrition Facts : Calories 247.9, Fat 11.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 385.3, Carbohydrate 30.5, Fiber 1.9, Sugar 1.7, Protein 5.6

LEMON ROSEMARY CHICKEN OR TURKEY SALAD

Lemon Rosemary Chicken or Turkey Salad image

This delicious salad is great over mixed greens or chips, and it makes a perfect lunch or light supper.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups diced deli rotisserie chicken or leftover turkey
1/2 cup plain Greek fat-free yogurt
1/2 cup mayonnaise
2 tablespoons chopped red onion
1/4 cup chopped celery
1/2 cup pecan pieces, toasted
1/4 cup sweetened dried cranberries
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh rosemary leaves
Food Should Taste Good™ multigrain chips
Mixed greens

Steps:

In bowl, mix Salad ingredients.
Serve with chips and/or on mixed greens.

Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

ROSEMARY CHICKEN SALAD SANDWICHES

Rosemary Chicken Salad Sandwiches image

Make and share this Rosemary Chicken Salad Sandwiches recipe from Food.com.

Provided by KelBel

Categories Lunch/Snacks

Time 5m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chopped cooked chicken breasts
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole grain bread

Steps:

Combine first 9 ingredients, stirring well.
Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
Cut sandwiches diagonally in half.

Nutrition Facts : Calories 394.5, Fat 16.6, SaturatedFat 3.2, Cholesterol 75, Sodium 530.4, Carbohydrate 29.7, Fiber 4.9, Sugar 5.1, Protein 32.9

LEMON AND ROSEMARY CHICKEN

Lemon and Rosemary Chicken image

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

Steps:

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

ROSEMARY CHICKEN SALAD WITH CRANBERRIES

Rosemary Chicken Salad with Cranberries image

Taste the fall with our Rosemary Chicken Salad with Cranberries! Making a chicken salad with cranberries is a great way to use up leftover chicken.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 2 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1 cup chopped cooked chicken breasts
1/4 cup dried cranberries
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 green onion, sliced
1/2 tsp. zest and 1 tsp. juice from 1 lemon
1/2 tsp. chopped fresh rosemary

Steps:

Combine all ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

ROSEMARY LEMON CHICKEN SALAD

Rosemary Lemon Chicken Salad image

A refreshing twist on chicken salad. Tangy and delicious! The mayonnaise in this recipe is only approximate, I simply mix it in until it look right. The rosemary is grown in my garden therefore my sprig may be a different size than yours, so season to taste.

Provided by norskamerican

Categories Lunch/Snacks

Time 5m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken, chopped
1/2 a green apple, cubed
3 tablespoons mayonnaise
1/2 a lemon, juice of
1 sprig rosemary, finely chopped
salt
fresh ground black pepper

Steps:

Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).

Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 2.9, Sodium 78.7, Carbohydrate 6.2, Fiber 0.6, Sugar 3.2, Protein 0.2

ROSEMARY CHICKEN SALAD

Rosemary Chicken Salad image

I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups cooked chicken breasts, cubed
3 cups celery, thinly sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh rosemary, finely chopped

Steps:

Add the chicken and celery to a mixing bowl; toss to combine.
In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
Spoon mayo mixture onto chicken mixture; stir gently to distribute.
Season to taste with salt and pepper.
Chill in the refrigerator 4-6 hours before serving.