Layered Chicken Salad With Coriander Yogurt Dressing Recipes

LAYERED CHICKEN SALAD

Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

Ingredients

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

CHICKEN SALAD WITH LEMON-YOGURT DRESSING

Chicken Salad with Lemon-Yogurt Dressing image

This tasty chicken salad makes a light and healthy lunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 1/2 teaspoons dried tarragon
2 teaspoons grated lemon zest
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
4 bone-in chicken breast halves
1/3 cup low-fat plain yogurt
2 teaspoons plus 1 tablespoon olive oil
3 teaspoons fresh lemon juice
3 plum tomatoes, coarsely chopped
4 scallions, thinly sliced
6 ounces mesclun (about 6 cups)

Steps:

Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

CHICKEN SALAD WITH YOGURT

Chicken Salad with Yogurt image

Chicken Salad with Yogurt makes a fresh delicious sandwich or low carb lettuce wrap. You'll never miss the high-fat mayonnaise version and using leftover chicken makes it a quick meal too.

Provided by Julie Menghini

Categories Lunch

Time 20m

Number Of Ingredients 12

Ingredients

2 cups diced chicken (I used leftover grilled chicken)
1/4 cup celery (thinly sliced)
1/4 cup Craisins
1 green onion (sliced thinly)
1/4 cup walnuts (chopped)
1 cup Greek yogurt (I used 2% but any is fine)
1/4 cup Parmesan cheese (grated)
1 tsp lemon juice
1 tsp thyme (I used dried but fresh is great too)
1/8 tsp garlic powder
1/8 tsp kosher salt
1/8 tsp ground black pepper

Steps:

In a large bowl mix the chicken, celery, craisins, green onion, and walnuts together.
In a separate bowl mix the greek yogurt, Parmesan cheese, lemon juice, thyme, garlic powder, salt, and pepper together.
Combine the ingredients of the two bowls together.
Store covered in the refrigerator.

Nutrition Facts : Calories 166 kcal, Carbohydrate 7 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 158 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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