Chicken Salad With Vinaigrette Recipes

CHICKEN SALAD WITH DIJON VINAIGRETTE

Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE

Pear Chicken Salad with Maple Vinaigrette image

Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3 cups torn romaine
1 cup cubed cooked chicken breast
1 medium pear, sliced
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
Dash salt
2 tablespoons olive oil

Steps:

In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.

ROTISSERIE VINAIGRETTE CHICKEN SALAD

Rotisserie Vinaigrette Chicken Salad image

A simple and delicious chicken salad you can put together in no time. The flavors of the rotisserie chicken mingled with the vinaigrette dressing and veggies Are delightful. This recipe makes extra dressing, so keep some in the fridge for another salad. I always make extra and this recipe accounts for that ;)

Provided by Vseward Chef-V

Categories Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

3 cups rotisserie-cooked chicken, cut up
4 cups romaine lettuce, torn
1/4 cup julienne red onion
1 cup cherry tomatoes, cut in half
1/2 cup chopped celery
1/2 cup diced cucumber
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 garlic cloves, minced
1/4 teaspoon pepper
1 tablespoon capers, drained and finely chopped (optional)

Steps:

Vinaigrette:.
Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
Dressing until evenly coated.
Refrigerate at least 30 minutes.

CHICKEN SALAD WITH VINAIGRETTE

Chicken Salad with Vinaigrette image

Chèvre, chicken, nuts, and fresh greens get lightly dressed with a sprightly vinaigrette made special--and pretty--with raspberry vinegar.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

8 cups torn green leaf lettuce
3 cups chopped cooked chicken
1 medium red bell pepper, cut into bite-size strips
1 cup crumbled chèvre (goat) cheese (about 4 oz)
1/2 cup glazed pecans or walnuts
1/3 cup olive oil
2 tablespoons raspberry vinegar
2 small shallots, finely chopped (about 1/4 cup)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.

Nutrition Facts : Calories 610, Carbohydrate 34 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 29 g, TransFat 0 g

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Chicken Salad with Peanut-Lime Vinaigrette image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed
1 cup diced fresh tomatoes
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup Thai Peanut Sauce, recipe follows
1/4 cup light mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
6 cups shredded lettuce
1/4 cup chopped dry-roasted peanuts
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Yield: approximately 3 1/2 cups

Nutrition Facts : Calories 326 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 102 milligrams, Sodium 427 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 39 grams, Sugar 3 grams

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Chicken Salad With Raspberry Vinaigrette image

I have been trying to eat more fruits and vegetables, so salads have been on the menu almost every day. I've gotten tired of the same old.. same old.. I don't think I can look another piece of lettuce in the eye for quite some time, so this is what I came up with. Feel free to add or delete fruits and veggies as you see fit. This adjusts easily to make more than one serving. I find this to be 1 main dish serving, or two servings if being served along with something else. Easily adapted to Vegan.. just leave out the chicken, or replace with seasoned tofu.

Provided by GertieGirl

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 apple, cored and diced (any kind)
1/2 cup grapes, halved
1 grilled chicken breast, diced
1 ounce old cheddar cheese, diced small
3 tablespoons red onions, diced
1 medium tomatoes, diced
1 celery rib, diced
1 teaspoon raspberry vinegar
2 teaspoons olive oil
salt
cracked black pepper, to taste

Steps:

Mix all ingredients.
Store in fridge. It's great made the night before you serve.
Enjoy!

BALSAMIC VINAIGRETTE CHICKEN SALAD

Balsamic Vinaigrette Chicken Salad image

I can never find a chicken salad recipe that I really enjoy. I decided to get creative one day and tossed a lot of ingredients together that I had on hand and came out with this deliciously yummy chicken salad. The balsamic vinaigrette is a very nice addition to the salad!

Provided by cookin_nurse

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 chicken breasts (shredded)
3/4 cup grapes (halved)
1/4 cup pecans (chopped)
1/8 cup Dijon mustard
1/8 cup balsamic vinaigrette
2 stalks celery (chopped)
2 teaspoons thyme
1 teaspoon cumin
1/2 teaspoon dill
1 tablespoon basil
salt and pepper

Steps:

Mix all ingredients together, chill.
Enjoy on crescent sandwiches or your favorite type of bread.

Nutrition Facts : Calories 265.1, Fat 15.4, SaturatedFat 3.4, Cholesterol 69.6, Sodium 173.6, Carbohydrate 7.9, Fiber 1.6, Sugar 5.5, Protein 24.1

SLICED CHICKEN SALAD WITH CHILI-GINGER VINAIGRETTE

Sliced Chicken Salad with Chili-Ginger Vinaigrette image

Categories Salad Chicken Citrus Leafy Green Low Cal Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 cup canned low-salt chicken broth
1/2 cup soy sauce
1/3 cup plus 1/2 cup light corn syrup
1/4 cup chopped peeled fresh ginger
1/4 cup orange juice
1 tablespoon grated orange peel
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves
2 tablespoons chili-garlic sauce*
1 5-ounce package mixed baby greens (about 10 cups)
2 cups matchstick-size strips peeled jicama
Onion or radish sprouts
*Available in Asian markets and the Asian foods section of many supermarkets.

Steps:

Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

CHICKEN SALAD WITH MAPLE VINAIGRETTE

Chicken Salad With Maple Vinaigrette image

A simple chicken salad with a sweet and tangy maple vinaigrette. This would make a great lunch or easy dinner for a hot summer's night. A meal in itself. This recipe was an entry in RSC contest

Provided by Jubes

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/8 cup apple cider vinegar
6 teaspoons pure maple syrup
4 teaspoons Dijon mustard
1 tablespoon finely chopped fresh parsley
1 pinch salt
1/4 teaspoon cracked black pepper
1/2 cup good quality olive oil
100 g mixed salad salad leaves
1 carrot, julienned o.r ribboned
16 cherry tomatoes, cut in halves
1 small red onion, thinly sliced
1 lebanese cucumber, sliced
3 cooked chicken breasts, cut into thin slices
4 hard-boiled eggs, sliced into quarters lengthways
20 olives, seeds removed (olive of your preference)
4 teaspoons capers
20 pecans
mixed sprouts, optional as salad topper
shaved parmesan cheese, optional as salad topper

Steps:

For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
Arrange the salad leaves in 4 bowls or on dinner plates.
Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
Arrange the chicken over the 4 salad bowls.
Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
Whisk the vinaigrette before pouring some over each salad.
Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

Nutrition Facts : Calories 653.6, Fat 51.1, SaturatedFat 8.2, Cholesterol 273.7, Sodium 503.3, Carbohydrate 20, Fiber 4.2, Sugar 11.8, Protein 31.4

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