Asiago Chicken Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Steps:

• In a non-metal bowl, combine sliced grilled chicken, 1/2 cup asiago cheese, zucchini, carrots, tomatoes, onions, red pepper, and basil strips.
• Mix and combine with Italian dressing.
• Cover and put in fridge to marinate at least 4 hours.
• Place salad mixture on a bed of chopped romaine, garnish with basil leaves and sprinkle with remaining asiago cheese.

Steps:

• Cook pasta according to package directions; set aside to cool.
• In large bowl, combine pasta with remaining ingredients and toss well.
• Season to taste with salt and pepper.

Steps:

• Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

Steps:

• Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
• In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
• Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
• Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
• Remove plastic wrap and place 1 slice of ham on each breast.
• Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
• Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
• Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
• Bake for 30-35 minutes, until chicken is cooked through.
• Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.

Steps:

• Heat grill to medium-high heat.
• Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last minute.
• Spread mayonnaise onto cut sides of bottom halves of rolls.
• Fill with chicken, lettuce, tomatoes and bacon.