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.
SUMMER SPLASH CHICKEN SALAD
When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SUMMER CHICKEN MACARONI SALAD
For sunny, lazy days, I make a loaded macaroni salad that's like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture., Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.
Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
SUNNY DAY CHICKEN SALAD
Make and share this Sunny Day Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together the dressing mix, mayonnaise, yogurt, and honey.
- Add in the chicken, celery, pineapple, water chestnuts, grapes, and almonds; stir to combine.
- Refrigerate until well chilled.
- Spoon chicken salad in middle of each lettuce wedge.
Nutrition Facts : Calories 394.7, Fat 18, SaturatedFat 2.7, Cholesterol 11.6, Sodium 265.5, Carbohydrate 58.2, Fiber 5.4, Sugar 41.2, Protein 6.7
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.
SUNNY SUMMER CHICKEN SALAD
This is a wonderful LOW CALORIE CHICKEN SALAD, and an awesome recipe if you like a sweet and salty combo- With the grapes and cashews, mixed with a nice helping of both white and black pepper, it's got a little bit of a kick. The best part is, is that it's NOT TOO MUCH MAYO!!!! This is WONDERFUL served inside a 1/2 of a cantaloupe(seeds removed) with a croissant on the side. YUMMY! You can take bites of the cantaloupe with the salad and it is DIVINE! Enjoy!
Provided by Megan Krape
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
- Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
- Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
- Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
- Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.
Nutrition Facts : Calories 236.9, Fat 10.6, SaturatedFat 2.9, Cholesterol 68.3, Sodium 588.9, Carbohydrate 14.4, Fiber 1.8, Sugar 10, Protein 21.3
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