Lemon Granola Chicken Salad Rsc Recipes

LEMON GRANOLA CHICKEN SALAD #RSC

Steps:

• 1. In large skillet heat about 1/4 cup olive oil on medium heat.
• 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
• 3. In small bowl combine egg and dressing, beat.
• 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
• 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
• 6. Add to skillet and brown on each side until done.
• 7. squeeze lemon juice over top of chicken.
• 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

YUMMIER RANCH LAYER SALAD #RSC

Steps:

• Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
• Mix the dressing ingredients together and pour evenly over the salad in the bowl.
• Add a layer of cheese, then a layer of bacon.
• Chill overnight.
• To serve using tongs go straight down into the salad to get all the layers.
• Optional:.
• Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

LEMON CHICKEN SALAD

Steps:

• Mix together the dressing ingredients.
• Add remaining salad ingredients, except nuts.
• Cover and chill.
• Just before serving, stir in nuts.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.