Bistro Chicken Salad Recipes

BISTRO CHICKEN SUMMER SALAD

Bistro Chicken Summer Salad image

Here's how to serve up a terrific bistro-style salad. Cold pasta, grilled chicken strips and lots of ripe summer veggies serve four-deliciously.

Provided by My Food and Family

Categories Salads

Time 10m

Yield 4 servings, about 3-1/2 cups each

Number Of Ingredients 7

Ingredients

2 cups cooked penne pasta, cooled
1 pkg. (6 oz.) baby spinach leaves
1 lb. boneless skinless chicken breasts, grilled, cut into strips
2 tomatoes, chopped
1 cup sliced halved cucumbers
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining cheese.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

EASY BISTRO CHICKEN

Easy Bistro Chicken image

Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.

Provided by My Food and Family

Categories Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 9

Ingredients

2 tsp. oil
3 cups sliced fresh mushrooms
1 onion, chopped
1 can (14.5 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breasts (1 lb.)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Fully Cooked Bacon, chopped

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g

BISTRO SALAD

Bistro Salad image

This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.

Provided by Chef Decadent1

Categories < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs new potatoes
1 red pepper
3 cups butter lettuce
2 cooked chicken breasts
1/2 cup sour cream
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 tablespoons parmesan cheese

Steps:

Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6

BISTRO CHICKEN

Bistro Chicken image

This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.

Provided by Sherri35

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 tablespoon butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
salt and pepper
1 (14 1/2 ounce) can diced tomatoes, with their juice
1 -1 1/2 teaspoon dried thyme
1 can campbell condensed French onion soup

Steps:

If cooking on stove top: Preheat oven to 375 degrees.
In an ovenproof skillet, melt butter and olive oil over medium-high heat.
Sprinkle the chicken breasts with salt and pepper (to taste).
Panfry the chicken until both sides are golden but the chicken is not cooked through.
Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

" JUST TRUST ME" BISTRO CHICKEN SALAD

This incredible mix of unique ingredients creates a cold salad that will melt in your mouth. It looks, tastes, and serves like a gourmet side dish you'd be served at a very expensive garden luncheon, because it was. My aunt, is an annual winner of the Newport Beach, CA Home and Garden Tour. She serves this on the tour to the guests at her 5 million dollar home, and is always prepared with printed recipes to accommodate all the requests. Serve this to your next crowd, and you'll be the bell of the ball. It serves a large group!

Provided by KitchenMistress

Categories Salad Dressings

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

5 cups cooked chicken breasts, cubed
2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons white vinegar
1 teaspoon salt
3 cups cooked rice, cold
1 1/2 cups green grapes, halved
1 1/2 cups finely chopped celery, strings removed
1 (13 ounce) can pineapple tidbits, drained, retain juice for dressing
1 (11 ounce) can mandarin oranges, drained
1 cup slivered almonds
1 1/2 cups mayonnaise, for dressing, do not use low-fat

Steps:

MARINADE.
Create a marinade, by mixing oil, orange juice, vinegar, & salt. Whisk to blend. Toss into cooked Chicken and allow to marinate for several hours in a plastic bag in the refrigerator before adding other ingredients.
ASSEMBLY.
In a very large bowl, gently toss all ingredients EXCEPT mayo and reserved juice.
DRESSING.
Whisk together mayonnaise and pineapple juice. Pour over mixed ingredients and toss.
LET REST.
Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 489.7, Fat 25.7, SaturatedFat 3.9, Cholesterol 68, Sodium 546.7, Carbohydrate 40.6, Fiber 3, Sugar 13.7, Protein 25.5

BISTRO CHICKEN-PASTA SALAD

Bistro Chicken-Pasta Salad image

Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, about 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1-1/3 cups penne pasta, cooked
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (see Tip)
1/3 cup loosely packed fresh basil leaves, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Steps:

Combine all ingredients except chicken.
Top with chicken.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

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