CHICKEN ROMAINE SALAD
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN
Delicious and light summer salad with romaine lettuce, shredded chicken, and cilantro.
Provided by alic
Categories Salad Green Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
- Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 10.8 g, Cholesterol 33.4 mg, Fat 30.5 g, Fiber 5.6 g, Protein 11.4 g, SaturatedFat 5.1 g, Sodium 251 mg, Sugar 3.2 g
CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
- For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
- In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.
CITRUS ROMAINE SALAD
This refreshing romaine salad features tangy grapefruit and creamy avocado drizzled with light vinaigrette dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange the romaine, grapefruit, oranges and avocados on eight individual salad plates. Sprinkle with croutons. Serve with salad dressing.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 8g fiber), Protein 3g protein.
ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING
This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".
Provided by blucoat
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
- Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
- Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
- Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
- Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
- Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
CHOPPED ROMAINE SALAD
Serve this crisp salad with our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add lettuce, and toss to combine. Sprinkle with croutons. Serve immediately.
Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 3 g, Protein 2 g
SHREDDED CHICKEN SALAD
A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.
Provided by Nicole Scammell
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g
SHREDDED ROMAINE SALAD
This is a zesty and garlicky salad that our family loves. It is adapted from one of my favorite cookbooks - Ellen Helman's "The Uncommon Gourmet". Ellen suggests garnishing the salad with toasted pine nuts. We like it plain but will occasionally add such garnishes as chopped tomato, croutons or diced cucumber...whatever we're in the mood for.
Provided by Acerast
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the shredded romaine in a salad bowl.
- In a separate small bowl, combine the garlic, mustard, salt, pepper, and vinegar.
- Whisk in the oil until completely incorporated.
- Stir in the Parmesan.
- Pour the dressing over the romaine; toss to mix.
- Garnish with toasted pine nuts (or other toppings of your choice - chopped tomatoes, croutons, diced cucumbers, etc.).
- Serve at once.
- (Leftovers will wilt - only toss as much as you will eat at any meal).
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