Very Veggie Sorta Chicken Salad Recipes

Steps:

• Toss salad greens with chicken, tomatoes and carrots in large bowl.
• Add dressing; mix lightly.
• Divide evenly among 4 individual serving plates.

Steps:

• In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool. , Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes. , Grill chicken, covered, over medium heat until a thermometer reads 170°, 4-6 minutes on each side. , Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.

Steps:

• Preheat oven to 425.
• Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
• In a small bowl, mix together chicken broth and remaining ingredients.
• Pour half of broth mixture into roasting pan.
• Bake, uncovered, for 20 minutes.
• Stir; pour remaining broth mixture into roasting pan.
• Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
• Cut chicken into bit-size pieces.
• Mix and serve