CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
WARM CHICKEN PARMESAN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
- To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
WARM AND LIMEY CHICKEN SALAD
Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.
Provided by Deb
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
- Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
- Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 35.9 g, Cholesterol 69.3 mg, Fat 15.5 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 93.2 mg, Sugar 29.2 g
WARM CHICKEN SALAD
A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 10
Steps:
- Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
- Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
- Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates.
- Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.
Nutrition Facts : Calories 205kcal
SPICY WARM CHICKEN SALAD
This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.
CHILLI-LIME CHICKEN SALAD
Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs
Provided by Jane Hornby
Categories Main course
Time 55m
Number Of Ingredients 16
Steps:
- Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
- If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.
Nutrition Facts : Calories 403 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
WARM CHICKEN SALAD
This chicken salad recipe makes a lovely main meal for a hot day, or take some to work and be the envy of your colleagues
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
- Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.
Nutrition Facts : Calories 625 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.88 milligram of sodium
THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME
This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.
Provided by HappyBunny
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
- For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
- Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
- At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.
WARM CHICKEN SALAD
Provided by Amanda Hesser
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
- In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
- In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
- Arrange chicken over greens and spoon dressing on top. Serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams
WARM AND LIMEY CHICKEN SALAD
Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.
Provided by Deb
Categories Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
- Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
- Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 35.9 g, Cholesterol 69.3 mg, Fat 15.5 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 93.2 mg, Sugar 29.2 g
WARM AND LIMEY CHICKEN SALAD
Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.
Provided by Deb
Categories Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
- Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
- Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 35.9 g, Cholesterol 69.3 mg, Fat 15.5 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 93.2 mg, Sugar 29.2 g
WARM CHICKEN SALAD
I've not tried this, but am saving it here for future reference. If you try it first, please do let me know what you think! (from Gillian McKeith's You Are What You Eat.)
Provided by Luschka
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 - 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
- Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
- Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
- Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
- Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
- Serve in a large salad bowl, garnished with the baby salad leaves.
HOT OR COLD CHICKEN SALAD
My husband brought this recipe home after having it for lunch at a friends home. We discovered it was great hot or cold. My neighbors request this salad cold for our get-togethers.
Provided by Grandma Joan
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
- If salad seems dry add a little chicken stock to moisten.
- If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.
WARM THAI CHICKEN SALAD
Make and share this Warm Thai Chicken Salad recipe from Food.com.
Provided by VickyJ
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet or wok over med-high heat.
- Cook garlic and chile in oil around 30 secs, stirring frequently.
- Stir in chicken.
- Cook stirring occasionally, until chicken is no longer pink in center.
- Add bell pepper, cucumber and onions; toss with chicken mixture.
- Stir in remaining ingredients except salad greens.
- Heat to boiling, stirring constantly; boil and stir 30 secs.
- Remove from heat.
- Divide lettuce among 4 dinner plates.
- Spoon chicken mixture over lettuce, using slotted spoon.
- Drizzle liquid from skillet over chicken and lettuce.
- Garnish with dry-roasted peanuts and lime slices if desired.
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
WARM CHICKEN LIVER AND BACON SALAD
Make and share this Warm Chicken Liver and Bacon Salad recipe from Food.com.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
- Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
- Use a slotted spoon to remove them from the pan and set aside.
- Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
- Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
- Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.
Nutrition Facts : Calories 1193.9, Fat 81.9, SaturatedFat 35.9, Cholesterol 493.1, Sodium 1143.3, Carbohydrate 70.2, Fiber 22.3, Sugar 3.5, Protein 45.9
WARM LEMON & THYME CHICKEN SALAD
A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
- Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.
Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.72 milligram of sodium
WARM CHICKEN & CHICORY SALAD
Add some crunch to your roast chicken with this flavour-packed winter salad
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
- Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
- Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
- Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
- When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.
Nutrition Facts : Calories 765 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.46 milligram of sodium
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