What's your favorite salad recipe that includes chicken?
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Anonymous
| Looking to eat more salads with grilled chicken. Please share your favorites. |
Anonymous
| avocado, orange pieces, pecans, greens, honey mustard dressing |
Anonymous
| I like to use Frank's wings sauce and blue cheese in a cobb type salad. |
Anonymous
| Thai style with shredded chicken. |
Anonymous
| Chicken, celery and grapes with a sauce of mayo, chutney and curry powder. Mmmm. |
Anonymous
| Traditional Caesar with grilled chicken. Shrimp is even better. Non-traditional Caesar-use kale. |
Anonymous
|
Yum - I've made tons lately! These don't call for grilled chicken, but I use it this time of year:
http://www.epicurious.com/recipes/food/views/Layered-Cobb-Salad-106567 http://www.epicurious.com/recipes/food/views/Asian-Chicken-and-Cabbage-Salad-51160620 http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Chicken-and-Cherry-Salad-365669 I also do butter lettuce, green pepper, cucumber, avocado and pepitas with an olive oil/lime juice dressing. Love summer cooking! |
Anonymous
|
raw baby spinach
balsamic vinaigrette something red -- raspberries, strawberries, red peppers, peppadew peppers .... pecans, pine nuts, or toasted walnuts optional goat cheese (if you're doing the goat cheese, you may want to use a lighter vinaigrette than balsamic. like rice vinegar vinaigrette, or champagne vinaigrette) |
Anonymous
| add whatever veggies you have with something sweet (dried cherries, fresh blueberries, etc.), something creamy (avocado, goat cheese, hard boiled egg), something crunchy (crouton, nuts, sesame crisps) and a really simple dressing. Sometimes a sprinkle of kosher salt and black pepper is just the right finishing touch for a salad. |
Anonymous
|
Here's how I cook the chicken - it's yellow and has that kabob/persian kind of flavor:
Chicken breast Olive oil (coat) Turmeric (lots of it - Spice Island brand only!) Garlic Powder Cinnamon (just a dash) Optional: salt I season both sides and wrap each breast in foil and bake - 400 degrees about 20+ minutes. Slice, put in salad - drizzle all the juice on top. |
Anonymous
|
I can't get enough of the:
spinach/greens, add meat, add fruit, add nut, add cheese combination. Some of our favorites pork, apple, pecan, goat cheese chicken, pear & cranberry, pistachio, blue cheese chicken, beet, mandarin orange, gorgonzola (on arugula) (no nut) Chicken, tomato, avocado, pepitas, create a salsa based dressing |
Anonymous
SO good. |
Anonymous
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Ingredients
1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound boneless, skinless chicken breasts 3/4 cup plain nonfat yogurt 1 tablespoon Dijon mustard 2 tablespoons fresh chives, chopped 1 tablespoon fresh tarragon, chopped 1 apple Juice of 1/2 lemon 1 cup finely diced fennel 1/2 cup finely diced celery 2 cups seedless grapes, cut in half 12 slices bread Watercress, tough stems removed Olive-oil cooking spray Procedures 1 In a medium bowl, combine salt and pepper. Heat a sauté pan on medium-high heat, and mist with cooking spray. Dust chicken with a little of the salt-and-pepper mixture, and then place the chicken in hot pan. Reduce heat to medium, and cover. Cook about 12 minutes, or until the chicken is cooked through, flipping halfway through cooking time. Remove from pan, and set aside. 2 In a small bowl, combine the yogurt, Dijon mustard, chives and tarragon with the remaining salt-and-pepper mixture. Core apple; dice into 1/4-inch pieces. Put the diced apple in a medium bowl with lemon juice (which keeps it from browning); combine. Add the fennel, celery, and grapes. 3 Slice cooked chicken into 1/2-inch pieces. Add to salad along with the yogurt dressing, and mix everything together. Serve, dressed with watercress, as sandwiches on the bread of your choice. |