Chickensaladwithgreensandbalsamicdressing Recipes

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GRILLED CHICKEN AND MIXED GREENS SALAD



Grilled Chicken and Mixed Greens Salad image

A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing.

Provided by Kristina Jug

Categories     Salad

Number Of Ingredients 13

2 cups fresh mixed greens (various types of lettuce)
1 cucumber
1 bell pepper
3 cherry tomatoes
1 carrot
1 tbs canned corn
50 g grilled chicken (breasts / file)
parmesan
1 slice stale bread
balsamic vinegar
olive oil
lemon
salt, pepper to taste

Steps:

  • First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
  • Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
  • Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
  • Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
  • For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
  • Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
  • Top the salad with some shaved parmesan cheese and the balsamic dressing.

CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING



Chicken Salad With Greens and Balsamic Dressing image

I had a chicken breast to use and came up with this to help clean out the fridge. This is a good-size lunch or dinner salad. Everything is to taste so feel free to make any adjustments/additions or subtractions you like. If you don't have Mrs. Dash or bacon salt, season the chicken with your favorite spices (those were just what I had and the combo was good!) I used recipe #223381 for the dressing but please use your favorite!

Provided by flower7

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 teaspoon olive oil
1 boneless skinless chicken breast
3/4-1 teaspoon Mrs. Dash garlic and herb seasoning, to taste
1/2-3/4 teaspoon J&D peppered bacon salt, to taste
4 cups baby romaine lettuce, red & green, cleaned & torn into pieces
1/4 cup shredded carrot
2 -3 cremini mushrooms, cleaned & sliced
10 grape tomatoes, cleaned & cut in half
3 -4 pickled onions or 3 -4 red onions, slices
2 ounces monterey jack pepper cheese, shredded
1/2 cup balsamic vinaigrette, homemade best

Steps:

  • Heat oil in a small non-stick skillet over medium heat. Sprinkle Mrs. Dash and bacon salt over both sides of chicken breast.
  • Add chicken to heated skillet and cook chicken until done through, about 10-15 minutes, turning to brown both sides. Remove and let cool until warm not hot then slice or shred into bite-size pieces.
  • Add lettuce and remaining vegetables to a large salad bowl, top with cheese and chicken. Dress with vinaigrette and toss to coat everything with the dressing.

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  • Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  • Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  • Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  • Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  • Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  • Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

FRESH CHICKEN SALAD WITH BABY GREENS



Fresh Chicken Salad with Baby Greens image

This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.

Provided by E. Clark

Categories     Salad

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, divided
2 skinless, boneless chicken breast halves
¼ cup pesto sauce
3 cups mixed baby greens
1 medium red bell pepper, sliced
1 small cucumber, sliced
¼ red onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon honey
salt and pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
  • Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING



Grilled Chicken Salad with Greens and Balsamic Dressing image

Categories     Chicken     Leafy Green     Olive     Poultry     Fall     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons olivada
1 large garlic clove, minced
4 boneless chicken breast halves with skin
4 teaspoons minced fresh thyme
1 4.5- to 5-ounce bag mixed baby greens
1 small fresh fennel bulb, cored, thinly sliced
1/2 large head radicchio, thinly sliced
1/2cup thinly sliced red onion
12 fresh figs, quartered (optional)
Toasted pine nuts

Steps:

  • Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
  • Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
  • Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

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