FRESH VEGETABLE CHICKEN SALAD
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
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
SPRING CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
- Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
- Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
VEGGIE-LOADED SPRING CHICKEN SALAD
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
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
SKILLET CHICKEN WITH SPRING VEGETABLES
Steps:
- Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
- Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
- After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
GRILLED CHICKEN SALAD WITH SPRING VEGETABLES
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Viniagrette: Whisk together all ingredients and set aside.
- Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
- Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
- Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
- Line plates with bibb lettuce and place chicken salad on top
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
SPRING VEGETABLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.
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