Thin Sliced Vegetable Salad With Walnuts Chicken And Basil Balsamic Vinaigrette Recipes

CHICKEN AND VEGETABLE SALAD

Chicken and Vegetable Salad image

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb uncooked thin sliced chicken breasts
7 tablespoons reduced-fat balsamic vinaigrette dressing
1 medium zucchini (8 oz), cut lengthwise in half
1 medium red onion, cut into 1/4-inch slices
4 plum (Roma) tomatoes, cut in half
6 cups torn arugula
1/2 cup crumbled feta cheese (2 oz)

Steps:

Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

THIN-SLICED VEGETABLE SALAD WITH WALNUTS, CHICKEN, AND BASIL BALSAMIC VINAIGRETTE

Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette image

The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing.

Provided by Martha Stewart

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

Number Of Ingredients 18

Ingredients

1 cup loosely packed fresh basil leaves
3 tablespoons balsamic vinegar
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
Sea salt
1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
1 small head radicchio, quartered, core removed, thinly sliced
1 small head Boston lettuce, washed, dried, torn into bite-size pieces
1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
1/2 small red onion, thinly sliced lengthwise
1/2 cup walnuts, toasted and coarsely chopped
Ground black pepper
1 large endive, leaves separated, washed and dried
Sea salt
1 pound boneless, skinless chicken breasts, trimmed of fat
2 cups low-sodium chicken broth or water
Sea salt

Steps:

Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

Nutrition Facts : Calories 444 g, Cholesterol 55 g, Fat 30 g, Fiber 9 g, Protein 30 g

CHICKEN, GREEN BEAN, AND CUCUMBER SALAD

Chicken, Green Bean, and Cucumber Salad image

Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon each finely chopped fresh parsley and basil
1 tablespoon capers, drained and chopped
4 ounces green beans
1 Basic Poached Chicken, breast half, cooled and torn
1 small cucumber, peeled, halved lengthwise, seeded, and sliced
2 teaspoons chopped toasted almonds
Coarse salt and ground pepper

Steps:

In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

Nutrition Facts : Calories 134 g, Cholesterol 1 g, Fat 7 g, Fiber 1 g, Protein 15 g

PEAR SALAD WITH BALSAMIC AND WALNUTS

Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Categories Side Dish

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

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