Chicken Salad With Longan In Catalina Dressing Recipes

CATALINA CHICKEN

Catalina Chicken image

Using Catalina salad dressing to make this family favorite helps keep the prep time to only 10 minutes. I like to spoon extra sauce over the baked chicken just before serving. - Frances Roberts, Silver Spring, Maryland

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jelly

Steps:

In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 246 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 697mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.

CATALINA® CHICKEN SALAD

CATALINA® Chicken Salad image

The secret to this chicken salad's success is all in the dressing, which is made with MIRACLE WHIP and classic CATALINA salad dressing.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Classic CATALINA Dressing
1/4 cup MIRACLE WHIP Dressing
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup chopped celery
3 hard-cooked eggs, chopped
1/4 cup green onion slices
1 bag (6 oz.) baby spinach leaves (about 7 cups)

Steps:

Mix dressings in medium bowl until well blended.
Add chicken, celery, eggs and onions; mix lightly.
Divide spinach among 4 salad plates; top evenly with chicken mixture.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 195 mg, Sodium 830 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 6 g, Protein 17 g

SALAD DRESSING CHICKEN

Salad Dressing Chicken image

We were getting ready to move again one year and I was trying to find creative ways to use up some of the condiments in our fridge. I created this recipe and we have enjoyed it ever since. Of course you can use any flavor salad dressing you prefer, but we like it with honey dijon. Please note that this recipe calls for chicken breasts with bones-boneless chicken would cook much quicker and might dry out so please don't be tempted to substitute boneless. If you aren't watching your calories, you may leave the skin on, but we like the way this turns out without skin. You may also sub cracker crumbs for the bread crumbs, if desired.

Provided by HeatherFeather

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs bone-in skinless chicken breast halves, approximately (you need 4 pieces)
1/4-1/2 cup light honey Dijon salad dressing
1 tablespoon fresh rosemary, minced
1/4-1/2 cup dried breadcrumbs (I like the seasoned kind, more if needed)
seasoning salt, to taste
black pepper, to taste

Steps:

Preheat oven to 475 F.
Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
Remove skin from chicken, rinse well, and pat dry.
Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).
Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
If you like, season to taste with a little seasoned salt& pepper.
Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).
Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).
Bake another 40 minutes or until cooked through.
Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).

CHICKEN SALAD WITH LONGAN IN CATALINA DRESSING

Chicken Salad With Longan in Catalina Dressing image

Make and share this Chicken Salad With Longan in Catalina Dressing recipe from Food.com.

Provided by foodart

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

water
2 teaspoons onion powder
1 teaspoon ginger powder
2 teaspoons salt
1 whole chicken breast, sliced
1/3 cup japanese pickled ginger
2 heads romaine lettuce leaves, cut into bite size pieces
2 whole roma tomatoes, sliced in wedges
1 1/2 cups vidalia onions, slice thin
1 cup cucumber, sliced
1 cup longan, drain
kraft Catalina dressing

Steps:

In a pot add the water, onion powder, ginger powder, and salt.
Bring to a rolling boil.
Add the chicken pieces and mix well; turn off the heat.
After 4 to 5 minutes pour the mixture into a colander to drain.
Place the chicken pieces into a bowl to cool, and into the refrigerator until chilled.
Combine chicken and pickled ginger and mix well.
In a cold mixing bowl add the lettuce, tomatoes, onion, cucumber and longan.
Top with chilled chicken mixture and Catalina dressing.

Nutrition Facts : Calories 434, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 2477.8, Carbohydrate 38.6, Fiber 16.7, Sugar 15.2, Protein 40.5

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