SUN-DRIED TOMATO CHICKEN SALAD
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
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 CHICKEN SALAD
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
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
ROCKET, CHICKEN & SUN-DRIED TOMATO SALAD
Make and share this Rocket, Chicken & Sun-Dried Tomato Salad recipe from Food.com.
Provided by SolightlyUK
Categories < 4 Hours
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Season the chicken with salt and pepper then rub with a little olive oil.
- Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
- Remove from oven and allow chicken to cool slightly.
- Tear the meat into long pieces with two forks and set aside.
- Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
- Season well; dress with a little balsamic vinegar and extra virgin olive oil.
Nutrition Facts : Calories 406.9, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 287.6, Carbohydrate 17.4, Fiber 4.4, Sugar 0.3, Protein 34.2
SUN-DRIED TOMATO CHICKEN
Impress your family with Sun-Dried Tomato Chicken from My Food and Family! Bacon meets better-for-you in this smart and savory chicken dish. Sun-dried tomato vinaigrette, herbs and fresh tomatoes create unforgettable flavor everyone will love in our Sun-Dried Tomato Chicken recipe.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
- Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD
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
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 AND SUN-DRIED TOMATO SALAD
A fresh twist on chicken salad--easy to make for an appetizer with crackers or perfect on a bed of greens as a salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, stir together chicken, tomatoes, shallot and garlic. In separate small bowl, beat oil, vinegar, salt and pepper with whisk. Stir oil mixture into chicken mixture until combined. Gently stir in basil. Refrigerate until ready to serve.
- Serve salad with crackers.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
SUN DRIED TOMATO GRILLED CHICKEN & VEGETABLES
Chicken breasts and peppers get a quick marinade in sun dried tomato vinaigrette dressing before they're grilled to perfection and served on brown rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
- Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
SUN-DRIED TOMATO & CHICKEN SPINACH SALAD
Plain old chicken isn't my favorite, but dress it up and I'm all about it. Sun-dried tomatoes, red peppers and spinach do the trick. -Cindy Worth, Lapwai, ID
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.
Nutrition Facts : Calories 369 calories, Fat 20g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN WITH SUN-DRIED TOMATO DRESSING
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
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.
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
SUN-DRIED TOMATO CHICKEN
My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. -Anna Rhyne of Anderson, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.
Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 622mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS
Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives. Serve with chips and green salad.
Provided by Dave G
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
- In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
- Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 43.1 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 3.5 g, Sodium 659 mg, Sugar 3.1 g
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