Summer Layered Chicken Salad Food

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SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE



Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette image

Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ripe medium tomatoes
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
Kosher salt
3 small boneless, skinless chicken breasts
4 thick slices sourdough bread
2 large ears corn
1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs
1 head romaine, shredded
1 cup fresh basil leaves, plus more for garnish
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
  • Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
  • Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
  • Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
  • Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
  • Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams

LAYERED CHICKEN SALAD



Layered Chicken Salad image

A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 11

8 cups bite-size pieces salad greens
1 small red onion, thinly sliced, separated into rings
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 small zucchini, thinly sliced (about 3 cups)
1 cup shredded Monterey Jack or Cheddar cheese (4 oz)
1/2 lb salami, thinly sliced, cut into fourths
2 cups cherry tomatoes, cut in half
1 cup reduced-calorie mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
Parsley or watercress, if desired

Steps:

  • In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
  • In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
  • Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g

OVERNIGHT LAYERED CHICKEN SALAD



Overnight Layered Chicken Salad image

I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 13

6 cups shredded iceberg lettuce
1/4 lb bean sprouts
1 (8 ounce) can water chestnuts, drained and sliced
1/2 cup thinly sliced green onion, including tops
1 medium cucumber, thinly sliced
4 cups cooked chicken, cut into 2 to 3 inch strips
2 (6 ounce) packages frozen pea pods, thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish peanut
12 -18 cherry tomatoes, halved

Steps:

  • Spread lettuce evenly in a wide 4-quart glass serving bowl.
  • Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
  • Pat pea pods dry and arrange on top.
  • In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
  • Spread mayonnaise mixture evenly over pea pods.
  • Cover and refrigerate for several hours or until the next day.
  • Just before serving, garnish with nuts and tomato halves.
  • To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

LAYERED CHICKEN SALAD



Layered Chicken Salad image

I got this from a friend. She told me she found it on a Kraft recipe site. All I know it that we liked it. It fit our family tastes quite well and I made it for a family get-together. I brought home empty dish! You could add other layers to suit your family's tastes and it would adapt quite well to that. The cook time of 3 hours or overnight is for the chilling time before serving. Overnight is best if you can do it.

Provided by OceanLuvinGranny

Categories     Poultry

Time 8h15m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 14

2 cups cooked rice, chilled
2 cups peas, cooked and chilled (I used frozen, cooked them and chilled them)
2 cups shredded lettuce
2 cups tomatoes, chopped
2 (5 ounce) cans white chicken meat packed in water
2 cucumbers, peeled and chopped
4 hard-boiled eggs, cooled, peeled and coarsely chopped
2 cups Miracle Whip (I used lite)
1 cup sour cream (also used lite)
1 cup dill pickle, chopped (I used Nalley Crunchy Garlic Dills)
3 tablespoons pickle juice, from the jar pickles
3 tablespoons milk
1 teaspoon dry mustard
4 ounces red onions, diced

Steps:

  • Combine rice and peas.
  • In 3 1/2 quart clear glass salad bowl, layer as follows: lettuce, peas and rice mixture, 1/2 of the dressing, chopped hard boiled egg, tomatoes, chicken, cucumbers, remaining dressing.
  • Cover and chill for several hours but overnight is best.

Nutrition Facts : Calories 393.4, Fat 16.4, SaturatedFat 7.5, Cholesterol 182.9, Sodium 445.3, Carbohydrate 38.2, Fiber 5.1, Sugar 8.6, Protein 23.8

LAYERED CHICKEN SALAD



Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

  • In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

LAYERED SUMMER SALAD



Layered Summer Salad image

A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.

Provided by CookingONTheSide

Categories     Onions

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 (10 ounce) package frozen green peas, thawed, drained
1/2 cup kraft mayo mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Steps:

  • Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
  • Mix mayo, sour cream and basil.
  • Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
  • Cover.
  • Refrigerate at least 5 hours.
  • Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3

SUMMER LAYERED CHICKEN SALAD



Summer Layered Chicken Salad image

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 11

7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

Steps:

  • In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

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