ITALIAN CHICKEN SALAD CUPS
Everyone loves chicken salad, but this mayo-free version always stands out. Cooking the chicken in the crockpot gives it so much more flavor! For parties and showers, you can serve it on croissants or in lettuce cups. -Andria Lint, Flowery Branch, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings (9 cups).
Number Of Ingredients 15
Steps:
- Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside., In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.
Nutrition Facts :
ITALIAN CHOPPED SALAD WITH CHICKEN
Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 228 calories, Fat 16g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
ITALIAN CHICKEN SALAD
Categories Salad Chicken Leafy Green Bake No-Cook Quick & Easy Salad Dressing Vinegar Mozzarella Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 18
Steps:
- Make croutons:
- Put oven rack in middle position and preheat oven to 400°F.
- Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
- Make vinaigrette and begin preparing salad while croutons bake:
- Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
- Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
- Make salad:
- Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
- Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
- Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.
ITALIAN GRILLED CHICKEN SALAD
Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers. -Lisa Rawski of Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture., Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°. , Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside., In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 632mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
ITALIAN STYLE CHICKEN SALAD
Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one!
Provided by KrissyHipp30
Categories Salad
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
- Stir in lemon juice; set aside to cool.
- Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
- Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
- Arrange arugula on a serving platter; serve chicken salad on arugula.
Nutrition Facts : Calories 540.3 calories, Carbohydrate 8.2 g, Cholesterol 81.8 mg, Fat 45.2 g, Fiber 2.8 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 225.2 mg, Sugar 2.3 g
ITALIAN CHICKEN SALAD IN LETTUCE CUPS
Make and share this Italian Chicken Salad in Lettuce Cups recipe from Food.com.
Provided by janchpn
Categories Lunch/Snacks
Time 48m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
- Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
- Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
- Red Wine Vinaigrette:
- Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups.
Nutrition Facts : Calories 452.4, Fat 32, SaturatedFat 6.5, Cholesterol 95.9, Sodium 795.3, Carbohydrate 6, Fiber 1.7, Sugar 2.5, Protein 35.1
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