Club Med Chicken Salad Recipes

CHICKEN CLUB PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
• Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

CLUB PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
• Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
• Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
• Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.

EASY CHICKEN CLUB SALAD RECIPE

Steps:

• Layer salad greens onto a large platter. Arrange chicken in the center on top of the salad greens. Then arrange rows of the remaining ingredients on top of the salad greens. Serve with your favorite dressing.

BACON RANCH PASTA SALAD

Steps:

• Combine all dressing ingredients in a bowl and set aside.
• In a large skillet, cook the bacon until crispy. Remove from the pan and place on a paper towel lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
• Cook pasta in a large pot of salted water according to package directions. Drain and rinse under cold water.
• Set aside 1 tablespoon of green onions and half of the bacon for garnish.
• Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).

CLUB SALAD

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

CHICKEN SALAD CLUB

Steps:

• In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.

CHICKEN CLUB SALAD

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
• Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
• Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.

CLUB PASTA SALAD

Steps:

• Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
• Gently boil uncovered 15 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a screw-top jar, combine lemon juice, mint, basil, olive oil, honey, and black pepper to make dressing. Cover and shake well.
• Place lettuce on a large platter. Top with chicken, tomatoes, garbanzo beans, the quartered olives (if using), and feta cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the half cup of olive oil, a quarter cup of lemon juice, dried oregano, salt, and ground black pepper.
• Reserve half in a separate bowl for the dressing. Add the chicken breasts in the remaining half of the marinade and make sure they are fully coated. Cover with plastic wrap and refrigerate for about an hour, but no more than 4 hours.
• Heat an outdoor grill or indoor grill pan to approximately 400 F.
• Grill the chicken on one side for about 5 minutes, flip, and grill for an additional 5 minutes or until it is cooked through and no longer pink.
• Slice the chicken lengthwise.
• In a separate bowl, toss together the baby spinach or other salad greens, cherry tomatoes, sliced red onion, olives, and feta cheese. Pour on the dressing and toss together.
• Assemble the salad on a platter and top with the sliced, grilled chicken, and toasted pita bread.

CLUB MED CHICKEN SALAD

Steps:

• 1. Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
• 2. In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
• 3. In a large non-metallic bowl combine the drained pasta with the (cherry) tomatoes, artichoke hearts, raisins, olives, capers, cooked chicken. Stir in the dressing and toss to combine.
• 4. Cover and refrigerate salad for 30 minutes.