Tossed Green Salad W Chicken And Raspberry Chipotle Vinaigrette Recipes

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.

Steps:

• Whisk first 6 ingredients together, season with salt and pepper to taste. (Dressing can be prepared 1 day ahead. Cover and refrigerate.).
• Pound chicken breasts to uniform thickness of 1/2-inch. Whisk together olive oil, cumin and lime juice and coat the breasts with mixture. Let marinate for 2 hours.
• Preheat grill pan over medium high heat. Grill chicken until cooked through, about 5 minutes each side. Slice across the grain into 1/2 inch strips.
• Mix lettuce, corn and beans in large bowl. Add dressing and toss to coat. Top salad with sliced chicken, sprinkle with shaved parmesan cheese and serve.

Steps:

• In a small saucepan combine the orange juice& vinegar.
• Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
• Remove the liquid from the heat, and allow to cool to room temperature.
• Add the mayonnaise and whisk together until well blended.
• Add the chipotle, cilantro, cumin and lime juice; whisk together well.
• Season with salt and pepper.

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

Steps:

• Roasting the chicken breasts:.
• In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
• Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
• Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
• Salad:.
• In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
• Pour fruit mixture over chopped chicken.
• Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
• Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
• Mix well.
• Chill overnight.
• Serves 10-12.

Steps:

• In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.