Warm Chicken Parmesan Salad Recipes

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

EASY CHICKEN PARMESAN SALAD

Steps:

• Bake chicken patties according to package directions.
• Cut chicken into 1/2 inch slices.
• Combine lettuce, croutons, tomatoes, cheese, dressing and chicken.
• Toss to coat.

HOT CHICKEN SALAD RECIPE

Steps:

• Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
• Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
• In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
• Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

WARM SPINACH SALAD WITH PARMESAN TOASTS

Steps:

• Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.

WARM CHICKEN PARMESAN SALAD

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
• Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
• To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

MARY BERRY'S WARM CHICKEN AND DILL SALAD WITH MUSTARD AND PARMESAN DRESSING

Steps:

• 1. Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil. Season well and toss to coat all the chicken pieces. 2. Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through - take care not to overcook them. Remove to a plate, cover with foil and leave to rest for 5 minutes. 3. Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top. 4. Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with Parmesan shavings and microherbs. Prepare ahead: Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.

HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.