Chicken And Spring Vegetable Salad Recipes

VEGGIE-LOADED SPRING CHICKEN SALAD

Steps:

• In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
• Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
• Enjoy immediately or store in fridge for up to 4 days.

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

Steps:

• Preheat oven to 375 degrees F.
• Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
• Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
• Greek Vinaigrette:
• Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

SKILLET CHICKEN WITH SPRING VEGETABLES

Steps:

• Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
• Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
• After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES

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

CHICKEN AND SPRING-VEGETABLE SALAD

Steps:

• Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
• Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
• Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.

SPRING VEGETABLE SALAD

Steps:

• Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

SHEET PAN SPRING CHICKEN DINNER

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

FRESH VEGETABLE CHICKEN SALAD

Steps:

• Toss salad greens with chicken, tomatoes and carrots in large bowl.
• Add dressing; mix lightly.
• Divide evenly among 4 individual serving plates.