Chicken Salad South Beach Friendly Recipes

Steps:

• In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend.
• Add the chicken and toss to coat.
• Serve on a bed of lettuce leaves.

Steps:

• Whole wheat bread crumbs:.
• Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• Preheat oven to 400 degrees F.
• Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• Pour oil onto a plate.
• Dip the chicken into the oil and then into the bread crumb mixture to coat.
• Place chicken on a cookie sheet.
• Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.

Steps:

• To make the salad:.
• Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
• Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
• Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.

Steps:

• Combine the dressing ingredients,except oils and water, using a whisk to blend well.
• Slowly add oils while whisking fiercely, until all is incorporated.
• Taste and adjust seasonings, adding a little cold water if the taste is too vinegary.
• Pour into a microwave-safe deep glass container and set aside.
• Cook bacon strips in a large skillet a few minutes each side until crisp, remove to paper towel-lined plate to cool.
• Drain off bacon grease, but don't clean out the pan (you will be using the same pan to cook the chicken in, and that bit of residual bacon essence will help flavor the meat).
• Set out four large dinner plates and place 2 cups salad greens on each, then sprinkle cherry tomatoes and cheese around the edges of each plate; set aside.
• Coat chicken pieces heavily with the ground nuts (discard any excess that doesn't stick).
• Preheat oven to 350 F and have ready an ungreased 9x13" casserole.
• Heat a little olive oil in the same skillet you cooked the bacon in, over about medium heat (use just enough oil to keep meat from sticking).
• Brown chicken pieces 3-4 minutes per side, with the lid on- or until both sides have browned evenly, being careful to adjust the heat if needed to keep nuts from burning.
• Place chicken into ungreased casserole dish and bake about 10 minutes, or until fully cooked (if your breasts are really thin, check early, if they are thicker, you may need another 5 minutes).
• While the chicken is baking,re-whisk the dressing again and pop it into the microwave to heat for 30 seconds, stir, then heat another 30 secoinds- just until slightly warmed, not hot (NOTE:since microwaves vary, you may need to adjust the time so you don't boil the oil).
• Drizzle about 1 Tbsp of the warmed dressing over each salad plate; Pour the rest of the dressing into a serving dish to set on the table for each guest add as much or as little extra dressing as they prefer.
• Crumble bacon and sprinkle evenly over each plate.
• When chicken is fully cooked, remove to a cutting board and cut each breast into thin strips,trying to keep them together so they still look like a whole chicken breast shape.
• Using a long spatula, lift each sliced chicken breast and place in the center of each salad.
• Grind a bit of fresh black pepper and a pinch of salt over each serving.
• Serve immediately with the extra dressing on the side.