Springtime Chicken Salad Recipes

SPRING CHICKEN AND PEA SALAD

Spring Chicken and Pea Salad image

My endive, radicchio and chicken salad with a dash of mint jelly dressing makes a wonderful meal for a luncheon or light dinner. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup fresh peas
2 cups torn curly or Belgian endive
2 cups torn radicchio
2 cups chopped rotisserie chicken
1/2 cup sliced radishes
2 tablespoons chopped red onion
2 tablespoons fresh mint leaves, torn
DRESSING:
2 tablespoons olive oil
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon mint jelly
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Toasted pine nuts, optional

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

Nutrition Facts : Calories 250 calories, Fat 12g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 225mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SPRINGTIME CHICKEN TOSSED CAESAR SALAD

Springtime Chicken Tossed Caesar Salad image

I found this recipe in the Sunday newspaper coupon section. It is so easy and delicious! A perfect meal for a nice spring or summer day.

Provided by Dine Dish

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag romaine lettuce
2 1/2 cups cooked boneless skinless chicken breasts, strips
2 cups cherry tomatoes, halved
2 cups cut up cooked asparagus (1 inch pieces)
1/2 cup golden reduced fat light caesar salad dressing
1 cup seasoned croutons
1/4 cup grated parmesan cheese

Steps:

Toss the lettuce with the cooked chicken, tomatoes and asparagus in a large bowl.
Add dressing and mix lightly.
Sprinkle with croutons and paremsan cheese.

Nutrition Facts : Calories 265.1, Fat 7.4, SaturatedFat 2.6, Cholesterol 80.6, Sodium 312.7, Carbohydrate 15.9, Fiber 4.7, Sugar 4.8, Protein 34.3

SPRING CHICKEN DINNER SALAD

Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories Bon Appétit Dinner Chicken Salad Green Bean Radish Lettuce Avocado Basil Poach Spring Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free Healthy Quick & Easy Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SESAME CHICKEN SALAD

Sesame Chicken Salad image

Make and share this Sesame Chicken Salad recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) package torn european style salad greens or 1 (10 ounce) package italian style salad greens ("Or" sald green of your own making)
2 cups shredded or chopped cooked chicken
1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
2 green onions, sliced
1/4 cup sliced radish
1/2 cup orange juice
1/4 cup rice vinegar ("or" vinigar or your choice)
1/2 teaspoon toasted sesame oil
1/4 teaspoon black pepper
1 1/2 teaspoons sesame seeds, toasted

Steps:

In a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes.
For dressing.
In a screw top jar combine the orange juice, vinegar, sesame oil and pepper.
Cover and shake well.
Pour dressing over greens mixture, toss gently to coat.
Divide among 6 salad plates/bowls, sprinkle with sesame seeds.

Nutrition Facts : Calories 71.2, Fat 1.4, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 14.6, Fiber 2.1, Sugar 3.6, Protein 2.4

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