SUMMER CHICKEN SALAD
"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.
Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.
SUMMER CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
- Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
- Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
- For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
- Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
- Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
CONTEST-WINNING SUMMER CHICKEN SALAD
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
SUMMERTIME CHICKEN SALAD
Make and share this Summertime Chicken Salad recipe from Food.com.
Provided by Lacy S.
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and serve on a bed of lettuce or on bread.
- * Sometimes I use a store bought rotisserie chicken in place of the chicken breasts.
- ** I only use 1 cup of mayo but you might add more depending on your on taste.
Nutrition Facts : Calories 443.5, Fat 29.8, SaturatedFat 5.2, Cholesterol 77.2, Sodium 294.9, Carbohydrate 21.2, Fiber 2.3, Sugar 12.2, Protein 24.9
SUMMERTIME CHICKEN SALAD
This is a great summer recipe! It's great when you want something good, but don't want a hot meal. Use leftover chicken or cook breasts ahead of time. You can serve this on lettuce or make a sandwich.
Provided by SallyD
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together and serve. Very simple and oh sooo yummy!
Nutrition Facts : Calories 517.8, Fat 32.3, SaturatedFat 5.3, Cholesterol 115.2, Sodium 966, Carbohydrate 21, Fiber 2.5, Sugar 10.8, Protein 36.9
SUMMERTIME CHICKEN AND PASTA SALAD
This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes.
Provided by Andrea Parker
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
- Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
- Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
- Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 67.7 g, Cholesterol 195 mg, Fat 18.4 g, Fiber 6.7 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 732.6 mg, Sugar 9.6 g
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