Vegetable Patch Chicken Salad Food

FRESH VEGETABLE CHICKEN SALAD

Fresh Vegetable Chicken Salad image

Garden vegetables and tender chicken give this lovely salad all the deliciousness it needs. Although the creamy ranch dressing makes it all even better.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 4 servings, 3-1/2 cups each.

Number Of Ingredients 5

Ingredients

6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (about 2 cups)
4 carrots, shredded (about 2 cups)
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Toss salad greens with chicken, tomatoes and carrots in large bowl.
Add dressing; mix lightly.
Divide evenly among 4 individual serving plates.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

VEGGIE-LOADED SPRING CHICKEN SALAD

Veggie-Loaded Spring Chicken Salad image

Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you'll want to make again and again.

Provided by Taesha Butler

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

5 cups shredded or chopped cooked chicken
3/4 cup mayo ((or to taste))
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder ((or to taste))
salt to taste
pepper to taste
1 cup shredded red cabbage
1 cup grated carrot
1 cup loosely packed chopped baby spinach

Steps:

In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
Enjoy immediately or store in fridge for up to 4 days.

Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 9 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

POACHED CHICKEN FOR SALADS

Poached Chicken for Salads image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 cups cubed chicken or 4 to 6

Number Of Ingredients 7

Ingredients

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN AND VEGETABLE SALAD

Chicken and Vegetable Salad image

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb uncooked thin sliced chicken breasts
7 tablespoons reduced-fat balsamic vinaigrette dressing
1 medium zucchini (8 oz), cut lengthwise in half
1 medium red onion, cut into 1/4-inch slices
4 plum (Roma) tomatoes, cut in half
6 cups torn arugula
1/2 cup crumbled feta cheese (2 oz)

Steps:

Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

POACHED CHICKEN SALAD WITH CHOPPED VEGETABLES

Poached Chicken Salad with Chopped Vegetables image

This wonderfully light and healthy recipe for poached chicken salad with chopped vegetables can be found in "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 6

Ingredients

2 Poached Chicken Breast halves, cut into 1-inch pieces
2 tomatoes, chopped
1 cucumber, peeled, halved lengthwise, and cut into 1/2-inch-thick pieces
1/2 cup fresh basil leaves, torn
1 head romaine lettuce, shredded
Lemon Vinaigrette

Steps:

Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.