Rocket Chicken Sun Dried Tomato Salad Food

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Couscous Salad with Sun Dried Tomato and Feta image

Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.

Provided by Nagi

Number Of Ingredients 16

Ingredients

1 1/4 cups dried couscous ((Note 1))
1 1/4 cups / 315 ml boiled water
1 tsp vegetable stock powder ((or 1 cube crumbled) (Note 2))
1 garlic clove (, minced)
1 tsp coriander powder (or cumin - I interchange)
400 g / 14 oz chickpeas (1 can) (, drained)
1/2 cup coriander (, finely chopped)
1/2 cup parsley (, finely chopped (or mint))
1 red onion (, chopped)
220 g / 7 oz jar sun dried tomato strips in OIL ((Note 3))
120 g / 4 oz rocket / arugula lettuce (, chopped into 5 cm / 2" pieces)
Zest of 1 large lemon
5 tbsp fresh lemon juice ((2 large lemons))
1/2 tsp coarsely ground black pepper
60 g / 2 oz feta (, crumbled)
Salt and pepper (, to taste)

Steps:

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
Fluff couscous with fork. Cool a bit.
Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
Adjust salt and pepper to taste.
Transfer to serving bowl, sprinkle with feta. Serve.

Nutrition Facts : ServingSize 183 g, Calories 260 kcal

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Provided by Lexi

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, shredded
1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
2 tablespoon parsley
2 tablespoons capers
2 green onion
2 teaspoons white wine vinegar, or lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
Store in a container and use for up to 5 days.

SUN-DRIED TOMATO AND APRICOT CHICKEN

Sun-Dried Tomato and Apricot Chicken image

Chicken baked with sun-dried tomatoes and apricots flavored with orange juice and balsamic vinegar. Recipe from Betty Crocker.

Provided by Lorac

Categories Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup orange juice
2 tablespoons balsamic vinegar
3 -3 1/2 lbs cut-up broiler-fryer chickens
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup orange marmalade
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained
1 (6 ounce) package dried apricots
3 tablespoons packed brown sugar

Steps:

Preheat oven to 375°F.
Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
Spread marmalade on top and bake 30 minutes.
Baste chicken with pan liquid.
Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.

Nutrition Facts : Calories 1087.2, Fat 59.6, SaturatedFat 15.8, Cholesterol 255.4, Sodium 704.4, Carbohydrate 73.8, Fiber 6.8, Sugar 53.8, Protein 68.1

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Sun-Dried Tomato Chicken Pesto Couscous Salad image

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min's. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

Provided by The Flying Chef

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
2 chicken breasts
2 tablespoons sun-dried tomato pesto
2 (100 g) sachets quick-cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day f)
700 ml water
1 teaspoon instant chicken bouillon granules
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
4 sun-dried tomatoes, chopped finely
2 tablespoons sun-dried tomato pesto (Extra)
60 g rocket

Steps:

Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
Toss rocket gently into couscous.
To Serve: place couscous on a plate top with sliced pesto chicken.

Nutrition Facts : Calories 652.2, Fat 14.5, SaturatedFat 4, Cholesterol 93.1, Sodium 780, Carbohydrate 82.7, Fiber 6.2, Sugar 2.6, Protein 44.8

CHICKEN WITH SUN-DRIED TOMATO DRESSING

Chicken With Sun-Dried Tomato Dressing image

This is a quick and easy meal to make. I have cooked chicken with sun-dried tomato and oregano dressing for some time, but found a recipe in Chatelaine with the dried seasonings added. Original recipe called for 4 cloves of garlic, but I found that a bit much. I would only use 4 cloves if they were small. Wonderful flavor. Serve this with steamed green beans and rice pilaf.

Provided by heather in Ont

Categories Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken legs or 4 chicken thighs
1/2 cup bottled sun-dried tomato and oregano salad dressing
1 (1 tablespoon) bottle chopped garlic or 2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil (optional)

Steps:

Using sharp knife, make 2 or 3 slashes in each piece of chicken.
Place chicken in a large plastic bag, then pour dressing overtop chicken.
Sprinkle with garlic, Italian seasoning, salt and pepper.
Seal bag and shake or massage bag to mix spices and evenly coat chicken.
Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
Remove chicken from marinade and pour remaining marinade into a small bowl.
Barbeque with lid closed 10 minutes.
Brush tops of chicken with remaining marinade, then turn chicken.
Turn chicken occasionally, while grilling 20 to 30 minutes.
Before serving sprinkle with basil.
Can be done in the oven at 350 degrees for approximately.
40-45 min depending on size of chicken pieces.

LAMB AND ROCKET SALAD WITH SUN-DRIED TOMATOES - NEW ZEALAND

Lamb and Rocket Salad With Sun-Dried Tomatoes - New Zealand image

What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand

Provided by Mme M

Categories New Zealand

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 bunches arugula (rocket lettuce)
140 g roasted lamb
100 g feta cheese
12 green olives
12 sun-dried tomatoes
50 ml extra virgin olive oil
20 ml balsamic vinegar
salt & pepper

Steps:

Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
Using tongs mix the salad together and serve.

Nutrition Facts : Calories 290.2, Fat 24, SaturatedFat 8.1, Cholesterol 56.5, Sodium 557.9, Carbohydrate 5.6, Fiber 1, Sugar 4.1, Protein 13.6