Veggie Loaded Spring Chicken Salad Recipes

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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

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

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES



Grilled Chicken Salad with Spring Vegetables image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 17

Vinaigrette
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
Salt and pepper
4 whole boneless, skinless chicken breasts
2 tablespoons fresh rosemary
1 red pepper, julienned
1 yellow pepper, julienned
1 red onion, sliced
1/3 cup olive oil
1/2 cup water chestnuts, sliced
1/2 cup sundried tomatoes, blanched, chopped
1/2 pound asparagus, blanched and cut into thirds
1/2 pound Gorgonzola or stilton
1/2 cup country ham, diced
6 heads bibb lettuce, washed

Steps:

  • Viniagrette: Whisk together all ingredients and set aside.
  • Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
  • Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
  • Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
  • Line plates with bibb lettuce and place chicken salad on top

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