YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
TOSSED GREEN SALAD WITH CHICKEN AND CRUSHED BLACK PEPPER
Use your favorite mix of crisp salad greens and salad dressing in this colorful, main dish salad topped with chicken strips. Crushed peppercorns add a pleasant boost of flavor.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 9
Steps:
- Mix salad greens and vegetables in large bowl. Just before serving, drizzle with dressing; toss to coat.
- Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
Nutrition Facts : Calories 193 Calories
THE BEST TOSSED SALAD
Steps:
- Place all salad ingredients in a large bowl.
- Place dressing ingredients in a small bowl and whisk until well mixed.
- Toss salad with dressing to taste and serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
BASIC CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
- Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
CHICKEN TOSTADA SALAD
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.
Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
MANDARIN ORANGE CHICKEN TOSSED SALAD
From Light & Tasty magazine...submitted by R. Heimerl. I love - just love - this salad! I've served it many times for lunch buddies! The dressing is what makes this dish! I hope you enjoy it too! **Time: allow 1-2 hours of time to marinate chicken and then afterwards another 1-2 hours to chill chicken after cooking. I like to cook the chicken the day before so the salad itself is easy to throw together.***
Provided by HokiesMom
Categories Salad Dressings
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
- Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
- Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
- Refrigerate chicken until chilled (about 2 more hours).
- In a large bowl, combine the salad ingredients along with the prepared chicken.
- In a large jar with a tight lid, combine the dressing ingredients and shake well.
- Drizzle dressing over the salad and toss salad to coat.
Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32
TOSSED CHICKEN SALAD
Make and share this Tossed Chicken Salad recipe from Food.com.
Provided by Carly
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine the romaine, spinach and onions.
- Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently.
- Drizzle with dressing; sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 345.9, Fat 22.9, SaturatedFat 5.4, Cholesterol 49.2, Sodium 511.1, Carbohydrate 19.3, Fiber 4.2, Sugar 13.2, Protein 17.8
ASIAN TOSSED CHICKEN SALAD
Spice up your next tossed chicken salad with a shot of color and a burst of Asian-style flavor. We'll show you how with Asian Toassed Chicken Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing and noodles in large bowl.
- Add dressing just before serving; toss to evenly coat.
- Sprinkle with noodles.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 13 g, Protein 19 g
MANDARIN TOSSED CHICKEN SALAD WITH CASHEW DRESSING FOR 1
Well yasee I had this uncooked half chicken breast left from yesterdays experiments. Also the temperature is all ready in the mid 80s and upward bound. A souped up chicken salad seemed like a good idea for a main dish. I use my WOK a lot, particularly when it's hot out. I invented a chopped cashew salad dressing for this sort of thing some time back. It's rather good for fruit type salads . So Here we go, written as I fix it. A lot of my recipes are done this way typing notes into textpad as I work/invent.(Grynn)This is a BIG serving salad main dish or there's enough chicken for 2.
Provided by T. Woolfe
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Fire up the WOK and chow the chicken chunks until cooked through and set aside.
- Remember this time it will have no additional cooking.
- If you have cooked chicken use it.
- A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
- Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
- I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
- You can do both the Chicken and dressing ahead of time.
- Tear up the greens into a bowl.
- Add the orange segments and cooled chicken.
- Toss with the dressing.
- I had this with some torn off bread.
Nutrition Facts : Calories 1656.2, Fat 137.7, SaturatedFat 21, Cholesterol 46.4, Sodium 428.6, Carbohydrate 94.1, Fiber 3, Sugar 81.7, Protein 21.4
CHICKEN BROCCOLI TOSSED SALAD
From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.
Provided by HokiesMom
Categories Chicken Breast
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
- Drain broccoli and rinse in cold water; then pat dry with paper towels.
- Divide romaine lettuce among four salad plates.
- In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
- Spoon chicken mixture onto romaine.
- Sprinkle with pecans and raisins.
Nutrition Facts : Calories 121.6, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 349.1, Carbohydrate 18.7, Fiber 2.8, Sugar 11, Protein 3.7
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