CHICKEN AND VEGETABLE SALAD
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
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
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
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.
Provided by Lusil
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees.
- Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
- Prepare grill.
- Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
- Combine all ingredients for the vinaigrette, with a whisk.
- Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5
CHICKEN AND PASTA SALAD WITH RAW VEGETABLES
This is an outstanding dish. It looks so appetizing on a platter. It is so colorful with the red tomatoes, green pepper and the cheese colored croutons. It's a great dish to take to a potluck or serve on a hot summer day. I got this recipe about 10 years ago from Doddi at work. There is a 12 chilling I included as cooking time.
Provided by Jane from Ohio
Categories One Dish Meal
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
- Cover and chill 12 hours.
- Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
- Serve with reserved dressing.
Nutrition Facts : Calories 547.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 83.6, Sodium 381.8, Carbohydrate 62.7, Fiber 4.9, Sugar 6.3, Protein 37.7
CURRIED CHICKEN AND VEGETABLE SALAD MINTZ
Try preparing this salad for casual luncheons.
Provided by Catherine Mintz
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking. Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately in same manner and add to potatoes.
- In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes. Cook mixture, stirring occasionally, 1 minute and add to vegetables. Cool mixture.
- In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered.
CHICKEN AND ROASTED VEGETABLE SALAD
Steps:
- Preheat oven to 400°F.
- Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
- Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
- Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
- Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
- In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
- Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
- Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
- Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.
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