TROPICAL BLACKENED CHICKEN SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
- In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g
TROPICAL CURRY CHICKEN SALAD
With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.
Provided by caitiebmore
Categories Salad Curry Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
- Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g
TROPICAL CHICKEN SALAD
Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.
Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.
TROPICAL LAYERED CHICKEN SALAD
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
BLACKENED CHICKEN SALAD
Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!
Provided by Chuck Hughes
Time 5h35m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
BLACKENED CHICKEN SALAD
This crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour! Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Salad Dressings
Time 5h35m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- For the blackened chicken:.
- Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette:.
- Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad:.
- In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve:.
- Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
Nutrition Facts : Calories 850.4, Fat 66.6, SaturatedFat 11.9, Cholesterol 138.1, Sodium 2232.5, Carbohydrate 32.7, Fiber 7.1, Sugar 19.1, Protein 34.9
BLACKENED CHICKEN SALAD
Make and share this Blackened Chicken Salad recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients.
- Cover and chill.
- Combine, lemon juice, mustard, water and honey in bowl.
- Cover and chill.
- Rub chicken with spicy seasoning Coat large heavy skillet with cooking spray.
- Heat over medium-high high until hot. Add chicken and cook 7 minutes on each side until done. Cut across grain into thin slices.
- Steam snap peas until al dente. Remove and cool under cold water.
- Place dressing ingredients in a large bowl Toss with snap peas and lettuce. Divide between plates Top with cooked chicken and tomato salad mixture.
Nutrition Facts : Calories 266.5, Fat 4.6, SaturatedFat 0.8, Cholesterol 72.6, Sodium 471.9, Carbohydrate 29.4, Fiber 8.6, Sugar 16, Protein 29.7
FAB SUMMER BLACKENED CHICKEN SALAD
This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions.
Provided by devilsdancefloor
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
- In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
- In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 22.7 g, Cholesterol 103.9 mg, Fat 40.4 g, Fiber 10.4 g, Protein 43.1 g, SaturatedFat 6.3 g, Sodium 1605.5 mg, Sugar 2.4 g
TROPICAL CHICKEN SALAD
Mango adds tropical taste to this creamy chicken salad made with tangy mustard dressing. Serve over lettuce, wrapped in tortillas or in sandwiches.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix sour cream and mustard in large bowl until well blended.
- Add remaining ingredients; mix lightly.
- Serve on a bed of lettuce, wrapped in flour tortillas (6 inch) or as a sandwich filling between 2 bread slices.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
GLUTEN-FREE TROPICAL CHICKEN SALAD
Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
- In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Nutrition Facts : Calories 290, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 11 g, TransFat 0 g
TROPICAL CHICKEN SALAD
Provided by Michele Sbrana
Categories Salad Chicken Leafy Green Bake Quick & Easy Raspberry Mango Papaya Mint Walnut Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
- Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.
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