CHICKEN BRUSCHETTA SALAD
A tasty Chicken Salad served on a bed of greens. Prep time does not include marinating time. The recipe comes from Zigato's Restaurant in Sacramento and KCRA TV.
Provided by Barb G.
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Combine Marinade ingredients (except Chicken breast).
- Put marinade on chicken& marinade overnight.
- Grill chicken on BBQ or in broiler oven.
- Chill well, cut into strips and return to refrigerator.
- Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
- Marinate for 2 hours.
- Toss chicken strips.
- Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.
CHICKEN BRUSCHETTA SALAD
Make and share this Chicken Bruschetta Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat bread in oven, place greens and dressing in mixing bowl, toss to.
- combine.
- Pile greens in center of a cold, rimless bowl.
- Grill chicken and.
- cut into 1/4 inch strips.
- Place chicken on top of greens.
- Combine.
- tomatoes, red onion, 1/2 oz.
- Olive Oil, vinegar, basil, cilantro, and salt.
- and pepper.
- Mix well and pile relish on top of chicken.
- Drizzle salad and.
- bowl with Olive Oil.
- Place bread on around salad.
- Garnish with.
- Parmesan/Romano cheese and black pepper.
Nutrition Facts : Calories 91.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 24.5, Sodium 45.7, Carbohydrate 3.6, Fiber 1, Sugar 0.9, Protein 10
BRUSCHETTA PASTA SALAD WITH CHICKEN
Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.
Provided by Kelly Senyei
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
- Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.
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