WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE
This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.
Provided by Irmgard
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
- While whisking, drizzle in the oil.
- Stir in the tarragon.
- To make the salad, toss the chicken with the apple, celery and onion in a bowl.
- Add 1/4 cup of the dressing or enough to coat.
- Add the pecans, taste and add more dressing if you wish.
- Serve on a bed of lettuce (I use romaine.).
Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1
ROTISSERIE VINAIGRETTE CHICKEN SALAD
A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that ;)
Provided by Vseward Chef-V
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette:.
- Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
- In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
- Dressing until evenly coated.
- Refrigerate at least 30 minutes.
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
ROAST ROOT VEGETABLE SALAD WITH DIJON VINAIGRETTE
Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad.
Provided by English_Rose
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 400°F
- Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
- Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
- Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
- To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
- Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
Nutrition Facts : Calories 175.9, Fat 17.2, SaturatedFat 2.4, Sodium 65.1, Carbohydrate 5.6, Fiber 1.6, Sugar 2.3, Protein 1.1
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Make and share this Roasted Chicken With Balsamic Vinaigrette recipe from Food.com.
Provided by seahorse73
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
- Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
- Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F.
- Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
- Roast until the chicken is just cooked through, about 1 hour.
- If your chicken browns too quickly, cover it with foil for the remaining cooking time.
- Transfer the chicken to a serving platter.
- Place the baking dish on a burner over medium-low heat.
- Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
- Drizzle the pan drippings over the chicken.
- Sprinkle the lemon zest and parsley over the chicken, and serve.
Nutrition Facts : Calories 480.4, Fat 35.8, SaturatedFat 9.5, Cholesterol 142.6, Sodium 198.7, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 34.2
CHICKEN SALAD WITH DIJON VINAIGRETTE
I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.
Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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