CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE
Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.
Provided by Ali Slagle
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
- When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
- Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.
ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
ROAST CHICKEN SALAD WITH PEACHES, GOAT CHEESE, AND PECANS
Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious compliment to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. From Cooking Light
Provided by Abby Girl
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients; stir with a whisk.
- Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.
ROASTED-CHICKEN BREAD SALAD WITH PEAS
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
- Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
- Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
- Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
- Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
- In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.
ROAST CHICKEN SALAD
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer's weekend lunch.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
- Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
- In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
- Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 51 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 975 milligrams, Sugar 2 grams, TransFat 0 grams
GOAT'S CHEESE, PEAR & CANDIED PECAN SALAD
This extra-special vegetarian starter is bursting with contrasting flavours and textures, such as spiralized pear, crunchy roasted nuts and creamy cheese
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
- Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
- Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.
Nutrition Facts : Calories 487 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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