Zesty Chicken Salad Recipes

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
• Place chicken and vegetables on spinach-covered platter; sprinkle with nuts.
• Drizzle with remaining dressing.

Steps:

• Place first 7 ingredients into a cruet or shaker.
• Shake until well blended. Set aside.
• Divide quinoa onto individual plates or bowls.
• Divide salad greens and layer on top of quinoa.
• Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
• Layer sliced chicken breast on top.
• Drizzle with salad dressing.
• Enjoy!

Steps:

• Combine yogurt, mayonnaise, lemon juice, Parmesan cheese and garlic in bowl; blend well.
• Add chicken, celery, green onion and pepper.
• Toss well to coat.

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

Steps:

• Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

Steps:

• Mix cheese and salad dressing mix.
• Moisten chicken with milk, coat with cheese mixture.
• Place in shallow baking dish.
• Bake at 400 degrees for 25 minutes or until cooked through.
• For a golden, crispier chicken, set oven to broil.
• Broil 2 to 4 minutes or until golden brown, watching closely.

Steps:

• Combine ingredients.

Steps:

• Cook chicken in hot oil in large skillet until lightly browned.
• Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Stir in corn and pepper, and bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand for 5 minutes. Fluff with fork.
• Serve with cheese and tortilla chips.

Steps:

• In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.
• Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.
• Enjoy!

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Steps:

• Mix dressing, juice and seasonings in large bowl.
• Add remaining ingredients; mix lightly. Refrigerate several hours or until chilled.

Steps:

• Heat oven to 350°F.
• Pour dressing over chicken in shallow glass dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place grated topping in shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in single layer in shallow pan sprayed with cooking spray.
• Bake 30 min. Meanwhile, cook mushrooms in skillet sprayed with cooking spray on high heat 3 min. or until tender, stirring frequently. Stir in basil.
• Top chicken with mushrooms and shredded cheese; bake 5 min. or until cheese is melted.

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.