Bistro Chicken Salad Recipes

ANGEL'S CHUNKY CHICKEN SALAD

Angel's Chunky Chicken Salad image

I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.

Provided by Angel

Categories Salad

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
½ onion, finely diced
2 dill pickles, chopped
¼ teaspoon garlic powder
salt and pepper to taste

Steps:

Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g

BISTRO CHICKEN-PASTA SALAD

Bistro Chicken-Pasta Salad image

Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, about 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1-1/3 cups penne pasta, cooked
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (see Tip)
1/3 cup loosely packed fresh basil leaves, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Steps:

Combine all ingredients except chicken.
Top with chicken.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

BISTRO CHICKEN SUMMER SALAD

Bistro Chicken Summer Salad image

Here's how to serve up a terrific bistro-style salad. Cold pasta, grilled chicken strips and lots of ripe summer veggies serve four-deliciously.

Provided by My Food and Family

Categories Salads

Time 10m

Yield 4 servings, about 3-1/2 cups each

Number Of Ingredients 7

Ingredients

2 cups cooked penne pasta, cooled
1 pkg. (6 oz.) baby spinach leaves
1 lb. boneless skinless chicken breasts, grilled, cut into strips
2 tomatoes, chopped
1 cup sliced halved cucumbers
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining cheese.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

BISTRO CHICKEN SALAD

BISTRO CHICKEN SALAD image

Categories Salad Chicken Dinner

Yield 5 Bowl

Number Of Ingredients 14

Ingredients

1 Cup chicken broth
5 whole garlic cloves
1 1/2 pounds chicken
1/2 pound green beans, cut into 1 inch pieces
1 box of pasta
2 TBS olive oil
1 1/2 sale
1 Tsp black pepper
4 Tsp fresh lemon juice
2 Tsp dijon mustard
1/2 Tsp dried oregano leaves
1 Pint cherry tomatoes
1/2 pitted and chopped Greek olives
1 large head of romaine lettuce, cut into bite sizes

Steps:

Medium sauce pan, heat chicken broth and cloves to a boil. Add chicken, reduce heat to low, and simmer 10-15 minutes. Remove from heat, drain, and set aside to cool. Cut into bite size pieces. Place 2 inches water in saucepan, add green beans and heat to boiling. Reduce heat to low and simmer 7 minutes. Remove with slotted spoon and to colander and rinse with cold water. Cook pasta to al-dente, In medium bowl, combine olive oil, salt, pepper, lemon juice, mustard and oregano. Whisk to blend and set aside. Combine reserved chicken, green beans, pasta, cherry tomatoes, olives and lettuce. Toss with dressing to coat.

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