Chicken And Sun Dried Tomato Salad Recipes

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CHICKEN AND SUN-DRIED TOMATO SALAD

A fresh twist on chicken salad--easy to make for an appetizer with crackers or perfect on a bed of greens as a salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 10



Chicken and Sun-Dried Tomato Salad image

Steps:

  • In medium bowl, stir together chicken, tomatoes, shallot and garlic. In separate small bowl, beat oil, vinegar, salt and pepper with whisk. Stir oil mixture into chicken mixture until combined. Gently stir in basil. Refrigerate until ready to serve.
  • Serve salad with crackers.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

2 cups chopped cooked chicken breast
2/3 cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons finely chopped shallot
2 cloves garlic, finely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil leaves
Food Should Taste Good™ tomato & basil brown rice crackers, as desired

SUN-DRIED TOMATO CHICKEN SALAD

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Sun-Dried Tomato Chicken Salad image

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken in shallow baking dish, add chicken stock & white wine.
  • Bake uncovered in preheated oven for 10 minutes.
  • Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
  • Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
  • When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
  • Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
  • In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
  • Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

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