Salad Dressing Chicken Recipes
CRANBERRY SAUCE CHICKEN II
Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!
Provided by Honda
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 7
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
- Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g
CHINESE CHICKEN SALAD DRESSING
Had lunch at a friends, she served this salad and the dressing was wonderful. I make this in a shaker bottle with a pour top and store in the refrigerator. It's a great light meal on these hot summer nights!
Provided by Barbs Miller
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
- Shake to combine well, until sugar is well dissolved.
- Put in refrigerator over night.
- (I add a bit more soy sauce, for my taste).
- Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.
Nutrition Facts : Calories 883.2, Fat 91.5, SaturatedFat 12, Sodium 502.9, Carbohydrate 17.9, Fiber 0.4, Sugar 16.9, Protein 1.5
SALAD DRESSING CHICKEN
We were getting ready to move again one year and I was trying to find creative ways to use up some of the condiments in our fridge. I created this recipe and we have enjoyed it ever since. Of course you can use any flavor salad dressing you prefer, but we like it with honey dijon. Please note that this recipe calls for chicken breasts with bones-boneless chicken would cook much quicker and might dry out so please don't be tempted to substitute boneless. If you aren't watching your calories, you may leave the skin on, but we like the way this turns out without skin. You may also sub cracker crumbs for the bread crumbs, if desired.
Provided by HeatherFeather
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 F.
- Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
- Remove skin from chicken, rinse well, and pat dry.
- Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).
- Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
- If you like, season to taste with a little seasoned salt& pepper.
- Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).
- Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).
- Bake another 40 minutes or until cooked through.
- Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).
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