GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g
CHICKEN SALAD BALSAMIC
The contrasting flavors of sweet apple, crunchy walnuts, savory chicken and tangy balsamic vinaigrette meld beautifully in this simple to prepare chicken salad.
Provided by CHRISTYJ
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
- In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 6 g, Cholesterol 54.6 mg, Fat 26.5 g, Fiber 1.4 g, Protein 19 g, SaturatedFat 4.6 g, Sodium 58.2 mg, Sugar 3.8 g
FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.
Provided by Ginia Bellafante
Categories brunch, dinner, lunch, salads and dressings, appetizer, main course
Time 45m
Yield 4 main-course servings, or 6 appetizer servings
Number Of Ingredients 21
Steps:
- Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
- When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
- Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
- Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.
SAMMY'S GRILLED CHICKEN SALAD WITH BALSAMIC DRESSING
Make and share this Sammy's Grilled Chicken Salad With Balsamic Dressing recipe from Food.com.
Provided by Sous Chef Sue
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
- For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad. Makes 3 cups, so there will be some to save.
SAMMY'S BALSAMIC BASIL DRESSING
Make and share this Sammy's Balsamic Basil Dressing recipe from Food.com.
Provided by Sous Chef Sue
Categories Salad Dressings
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Add all ingredients in blender and blend until smooth.
- Refrigerate until ready to use.
GRILLED CHICKEN AND MIXED GREENS SALAD
A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing.
Provided by Kristina Jug
Categories Salad
Number Of Ingredients 13
Steps:
- First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
- Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
- Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
- Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
- For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
- Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
- Top the salad with some shaved parmesan cheese and the balsamic dressing.
BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
EXTREME MAKEOVER CHICKEN SALAD SAMMY
Provided by Tina Ruggiero
Categories Sandwich Chicken Nut Poultry Back to School Lunch Walnut Arugula Radish Healthy Grape Dill Green Onion/Scallion Peanut Free Soy Free
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- To cook the chicken, bring a saucepan of water to a boil over high heat. Add the chicken and simmer for 15 minutes, or until cooked through. Remove from water and cool completely. When cool, cut into 1/2-inch/1.3-centimeter dice. Place in a bowl with the grapes, walnuts, dill, scallions, yogurt, salt and black pepper. Stir to combine.
- To assemble the sandwiches, place 4 slices of bread on a work surface. For each sandwich, top with 1/2 cup/10 grams arugula, 1/2 cup/70 grams chicken salad, 1/4 cup/29 grams sliced radishes and another piece of bread.
- You can also try substituting shrimp for the chicken and hazelnuts for the walnuts!
SAMMY'S GRILLED CHICKEN SALAD
Easy, delicious and healthy Sammy's Grilled Chicken Salad recipe from SparkRecipes. See our top-rated recipes for Sammy's Grilled Chicken Salad.
Categories Appetizers / Soups / Salads Low Carb Low Carb Appetizers / Soups / Salads Lunch Appetizers / Soups / Salads Lunch
Yield 4
Number Of Ingredients 10
Steps:
- Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
- 2 For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
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- Season the chicken with 1/2 teaspoon of salt, some black pepper, and garlic powder. Transfer to a container and drizzle 3 tablespoons of extra virgin olive oil and 3 tablespoons of balsamic vinegar over the chicken, turning them over a few times to coat both sides. Cover and chill the chicken for at least 30 minutes or more.
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