Chicken Salad Strawberry Vinaigrette Plus Recipes

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CHICKEN STRAWBERRY SALAD

Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Chicken Strawberry Salad image

Steps:

  • In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

Nutrition Facts : Calories 389 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 549mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 5g fiber), Protein 28g protein.

DRESSING:
1/2 cup honey
1/2 cup red wine vinegar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash pepper
SALAD:
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 teaspoon butter
8 cups torn mixed salad greens
1 pint fresh strawberries, sliced
1/4 cup chopped walnuts
Additional whole strawberries, optional

CHICKEN SALAD, STRAWBERRY VINAIGRETTE PLUS

Refreshing, tasty Summer salad. Use a light flavor oil so it does not overwhelm the strawberry flavor of the vinaigrette. . Feel free to use your imagination with this salad - add a few fresh strawberries ontop of the salad, perhaps some pecans sprinkled on top. If you have left over cooked chicken save yourself some extra effort use it. If you keep the vinaigrette in the fridge bring it to room temp before using.

Provided by Bergy

Categories     Lunch/Snacks

Time 46m

Yield 4 serving(s)

Number Of Ingredients 17



Chicken Salad, Strawberry Vinaigrette Plus image

Steps:

  • Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag.
  • Paint the chicken with egg white and dust the breasts with the flour mixture.
  • Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side).
  • Remove & Cool it. Slice into 1/2" strips.
  • Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge.
  • Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2".
  • Divide the spinach/lettuce mixture between four plates.
  • Place the onion rings over the lettuce.
  • Sprinkle on the feta cheese.
  • Then place the chicken on top.
  • Sprinkle on the blueberries.
  • Let everyone add as much vinaigrette as they like to their salad.
  • Enjoy!

Nutrition Facts : Calories 322.2, Fat 15.7, SaturatedFat 8.2, Cholesterol 75.2, Sodium 518.8, Carbohydrate 24.1, Fiber 4.5, Sugar 10.2, Protein 23.2

2 boneless skinless chicken breasts, medium size, rinsed and patted dry
1 egg white, lightly beaten
1/3 cup whole wheat flour
1/2 teaspoon cayenne
1 tablespoon butter
1 tablespoon oil
salt & pepper
3 cups fresh spinach
3 cups leaves lettuce, cleaned and torn
1 cup feta cheese, crumbled
1 medium sweet onion, cleand sliced and rings separated
1 1/2 cups fresh blueberries
1 cup fresh strawberries
3 tablespoons balsamic vinegar
1/4 cup light oil
1/2 teaspoon tarragon, dried
2 tablespoons Splenda sugar substitute

STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE

This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.

Provided by JenG

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 17m

Yield 4

Number Of Ingredients 13



Strawberry Salad with Shallot-Honey Vinaigrette image

Steps:

  • Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
  • Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
  • Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 28.9 g, Fat 27.7 g, Fiber 6.7 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 19.6 g

¼ cup lemon juice
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons vegetable oil
1 cup slivered almonds
2 tablespoons white sugar
1 pinch salt
1 (16 ounce) package mixed salad greens
½ pint strawberries, quartered

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

One of my favorite lunch salads has strawberries, pecans, and poppy seed dressing. I thought those ingredients sounded great for a chicken salad sandwich. Try this delightful chicken salad on a croissant or served on a plate with crackers.

Provided by Tammy Lynn

Time 20m

Yield 2

Number Of Ingredients 11



Strawberry Chicken Salad for Sandwiches image

Steps:

  • Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 859.8 calories, Carbohydrate 14.4 g, Cholesterol 130.1 mg, Fat 73.5 g, Fiber 3.7 g, Protein 37.9 g, SaturatedFat 12.5 g, Sodium 428.1 mg, Sugar 8.3 g

½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon honey
2 teaspoons poppy seeds
2 cups chopped, cooked chicken
¾ cup sliced fresh strawberries
¼ cup pecan pieces
1 stalk chopped celery
2 stalks green onions, chopped
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

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