Chicken Celery And Radish Salad Recipes

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CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD



Chicken Breast with Feta, Celery and Radish Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 romaine lettuce heart, torn into bite size pieces (about 4 cups)
2 ribs celery, thinly sliced
6 radishes, quartered
3 ounces fresh feta, crumbled
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
  • Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

Nutrition Facts : Calories 350 calorie, Fat 17 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 43 grams

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD



Chicken Breast with Feta, Celery and Radish Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 boneless skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 romaine lettuce heart, torn into bite-size pieces (about 4 cups)
2 ribs celery, thinly sliced
6 radishes, quartered
3 ounces fresh feta, crumbled
1 lemon, quartered

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
  • Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

Nutrition Facts : Calories 450, Fat 17 grams, SaturatedFat 5 grams, Fiber 1 grams, Protein 43 grams

CELERY AND RADISH SALAD



Celery and Radish Salad image

Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**

Provided by lecole54

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil, extra-virgin
6 celery ribs, thinly sliced
1 bunch radish, thinly sliced
coarse salt, to taste
ground pepper, to taste

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

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