WARM CHICKPEA SALAD
Warm chickpea salad, ideal as a weekend lunch or weekday supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
HIDDEN VALLEY WARM CHICK & VEG SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Textures and contrasts abound in this delightful combination of roasted vegetables, vibrant greens and crispy red pepper rings. But be careful with the pepper rings, they are so yummy, it's hard to save some for the salad!
Provided by Boyce Anne
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat oven to 400? F.
- Place chicken breasts in freezer - partially freeze and slice into ½ inch medallions. Combine Greek yogurt, rosemary, thyme, sage and salt. Add chicken medallions and allow to marinate while veggies roast.
- For vegetables, whisk Hidden Valley Ranch Dip Mix into Olive oil and toss with vegetables. Place on sheet pan and roast, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
- Add 1 Tbsp oil to skillet and bring to high heat. Sear chicken medallions in hot skillet 3-4 minutes per side until juices run clear.
- Toss warm veggies with Hidden Valley Ranch Original Dressing.
- For the salad:.
- Heat canola oil in deep skillet to 360°F Lightly beat the eggs with 1 tsp water. Dip pepper rings into egg mixture, then into flour, then into egg mixture and toss with Italian seasoned bread crumbs. Fry 3-4 minutes until lightly browned and crisp.
- Assemble the salad by placing ¼ of the fresh spinach onto each of 4 plates. Top each bed of spinach with ¼ of the roasted, dressed vegetables, then ¼ of the chicken medallions. Top each with fried red pepper rings and serve.
Nutrition Facts : Calories 2165.6, Fat 159, SaturatedFat 16.6, Cholesterol 151.2, Sodium 2276.5, Carbohydrate 153.1, Fiber 18.3, Sugar 18.1, Protein 40.2
WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry A delicious combination of colorful roasted red potatoes, carrots and shallots, enhanced with the flavor of Hidden Valley Original Ranch Seasoning, combined with juicy chunks of sauteed chicken breast. All tossed with baby spinach and drizzled with fresh lemon juice.
Provided by Souxie
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
- Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
- To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.
Nutrition Facts : Calories 507.2, Fat 21.1, SaturatedFat 3, Cholesterol 54.5, Sodium 245.6, Carbohydrate 56.8, Fiber 8.2, Sugar 8.1, Protein 25.5
HIDDEN VALLEY RANCH POTATO SALAD RECIPE - (5/5)
Provided by á-63580
Number Of Ingredients 7
Steps:
- 1) Cook the potatoes in boiling water 2) Cut slightly cooled potatoes into bite-sized pieces 3) In a large bowl, combine potatoes, onions, and dressing. Toss gently. 4) Add salt and pepper to taste. 5) Dust with paprika. 6) Garnish with chives. 7) Serve warm/at room temperature, or chill for several hours or overnight and serve cold.
LEMON GRANOLA CHICKEN SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is so tasty using slightly sweet granola on chicken breast. It locks in the juices keeping the chicken breast nice and moist. The combination of the other ingredients makes this a dish, your family, will ask you to make over and over again.
Provided by lbonwill
Categories Poultry
Time 25m
Yield 6 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In large skillet heat about 1/4 cup olive oil on medium heat.
- 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
- 3. In small bowl combine egg and dressing, beat.
- 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
- 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
- 6. Add to skillet and brown on each side until done.
- 7. squeeze lemon juice over top of chicken.
- 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.
Nutrition Facts : Calories 631.2, Fat 35.8, SaturatedFat 7.3, Cholesterol 126, Sodium 671.2, Carbohydrate 42.8, Fiber 6.4, Sugar 10.2, Protein 35
SOUTHWESTERN RANCH SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A robust greens and chicken salad with beans, corn, onions and cheese, dressed with.....hidden valley ranch dressing! all the flavours of the southwest in each delicious bite!
Provided by FOODFROMMYHEART
Categories Lunch/Snacks
Time 25m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
- Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
- While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
- Whisk together all of the ingredients for the dressing in a small bowl.
- You can either build one large salad or 4 Servings on chilled plate(s).
- Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!
More about "hidden valley warm chick veg salad rsc recipes"
GRILLED CHICKEN AND VEG CHOPPED SALAD - TODAY'S PARENT
From todaysparent.com
CHICKEN SALAD RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
WARM CHICKEN AND ROAST VEGETABLE SALAD - MONASH …
From monashfodmap.com
10 BEST HIDDEN VALLEY RANCH CHICKEN RECIPES - YUMMLY
From yummly.com
JANE S KAHLUA CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
HIDDEN VALLEY WARM CHICK & VEG SALAD #RSC
From worldbestcarrotrecipes.blogspot.com
AMAZING 6 FREEZING IDEAS OF HIDDEN VALLEY ... - ALL FOOD
From allfoodandnutrition.com
HIDDEN VALLEY RANCH DIPS, CHICKEN SALADS TO HIT SHELVES IN 2020
From foodbusinessnews.net
HVR_LAYERED_VEGETABLE_SALAD_AF | HIDDEN VALLEY® RANCH
HIDDEN VALLEY CHICKEN SALAD, CLASSIC RANCH - INSTACART
From instacart.com
WARM CHICKPEA SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HIDDEN VALLEY RANCH SALAD - RECIPES - COOKS.COM
From cooks.com
CHICKEN SALADS | HIDDEN VALLEY® RANCH
From hiddenvalley.com
WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC RECIPE
From menuiva.com
HIDDEN VALLEY GLUTEN FREE SALAD DRESSING - SALADPROGUIDE.COM
From saladproguide.com
WARM VEGETABLE SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
HIDDEN VALLEY RANCH TURKEY - VEGETABLE SALAD - COOKS.COM
From cooks.com
10 BEST HIDDEN VALLEY RANCH CHICKEN SALAD RECIPES
From yummly.com
HIDDEN VALLEY WARM CHICK VEG SALAD RSC RECIPE - WEBETUTORIAL
From webetutorial.com
CHEDDAR POTATO BEER SOUP WITH SHREDDED HAM - WEBETUTORIAL
From webetutorial.com
34 SIMPLE HIDDEN VALLEY RANCH RECIPES IDEAS - PINTEREST
From pinterest.com
HIDDEN VALLEY ORIGINAL RANCH SEASONING & SALAD DRESSING MIX …
From saladproguide.com
HIDDEN VALLEY RANCH TURKEY-VEGETABLE PASTA SALAD - RECIPE
From cooks.com
HIDDEN VALLEY RANCH TACO SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC RECIPE
From pinterest.com
WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC RECIPE
From pinterest.co.uk
HIDDEN VALLEY RANCH-SEASONED REFRIGERATED APPETIZER DIPS, …
From refrigeratedfrozenfood.com
HIDDEN VALLEY RANCH IS LAUNCHING NEW READY-TO-EAT CHICKEN …
From delish.com
CAKES IN A CONE RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN TATER BAKE RECIPE - WEBETUTORIAL
From webetutorial.com
HIDDEN VALLEY® BACON, CHEDDAR & RANCH CHICKEN SALAD
From hiddenvalley.com
WARM CHICKPEA SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
HIDDEN VALLEY® CLASSIC RANCH CHICKEN SALAD
From hiddenvalley.com
CHICKPEA SALAD SANDWICH - THE HIDDEN VEGGIES
From thehiddenveggies.com
RECIPES | HIDDEN VALLEY KITCHENS®
From hiddenvalleykitchens.com
HIDDEN VALLEY® THE ORIGINAL RANCH FAT FREE SALAD ... - INFLUENSTER
From influenster.com
You'll also love