Chicken Tossed Salad Recipes

FRUITY CHICKEN TOSSED SALAD

Fruity Chicken Tossed Salad image

Juicy chicken and a medley of sweet fruit jazz up crisp salad greens. Topped with a refreshing poppyseed dressing, this salad tastes too good to be light!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed salad dressing

Steps:

In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 879mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN TOSSED SALAD

Chicken Tossed Salad image

"My husband is picky about salads, but he loves this combination of fruit, meat and cheese," says Vanetta Servoss from Southaven, Mississippi. "With a package of greens and fully-cooked bacon, it goes together so quickly."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (10 ounces) hearts of romaine salad mix
1 package (6 ounces) fresh baby spinach
4 green onions, thinly sliced
8 slices ready-to-serve fully cooked bacon strips, warmed and crumbled
2 cans (15 ounces each) mandarin oranges
1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup shredded mozzarella cheese
1/2 to 1 cup slivered almonds
2/3 cup ranch salad dressing
1/4 cup shredded Parmesan cheese, optional

Steps:

In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 406mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

TOSSED CHICKEN SALAD

Tossed Chicken Salad image

Make and share this Tossed Chicken Salad recipe from Food.com.

Provided by Carly

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) package romaine lettuce hearts or 1 (10 ounce) package mixed salad greens
1 (6 ounce) package fresh Baby Spinach
4 green onions, thinly sliced
8 slices cooked bacon, strips warmed and crumbled (ready-to-serve)
2 (15 ounce) cans mandarin oranges
1 (9 ounce) package frozen diced cooked chicken, thawed
1 cup shredded mozzarella cheese
1/2-1 cup slivered almonds
2/3 cup ranch salad dressing
1/4 cup shredded parmesan cheese (optional)

Steps:

In a large salad bowl, combine the romaine, spinach and onions.
Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently.
Drizzle with dressing; sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 345.9, Fat 22.9, SaturatedFat 5.4, Cholesterol 49.2, Sodium 511.1, Carbohydrate 19.3, Fiber 4.2, Sugar 13.2, Protein 17.8

MANDARIN ORANGE CHICKEN TOSSED SALAD

Mandarin Orange Chicken Tossed Salad image

From Light & Tasty magazine...submitted by R. Heimerl. I love - just love - this salad! I've served it many times for lunch buddies! The dressing is what makes this dish! I hope you enjoy it too! Time: allow 1-2 hours of time to marinate chicken and then afterwards another 1-2 hours to chill chicken after cooking. I like to cook the chicken the day before so the salad itself is easy to throw together.*

Provided by HokiesMom

Categories Salad Dressings

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast, cubed
1/4 cup low-sodium teriyaki sauce
8 cups mixed salad greens, torn
2 (11 ounce) cans mandarin oranges, drained well
2 large carrots, shredded
1/2 cup almonds, slivered and toasted
3 tablespoons green onions, sliced very thin
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon low sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
Refrigerate chicken until chilled (about 2 more hours).
In a large bowl, combine the salad ingredients along with the prepared chicken.
In a large jar with a tight lid, combine the dressing ingredients and shake well.
Drizzle dressing over the salad and toss salad to coat.

Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32

CHICKEN BROCCOLI TOSSED SALAD

Chicken Broccoli Tossed Salad image

From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.

Provided by HokiesMom

Categories Chicken Breast

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups broccoli florets, fresh
3 cups romaine lettuce, torn
2 cups chicken breasts, cooked and chopped
1 medium apple, chopped
1/2 cup fat-free Italian salad dressing
1/4 cup pecan halves, toasted (I'll use almonds)
2 tablespoons golden raisins

Steps:

Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
Drain broccoli and rinse in cold water; then pat dry with paper towels.
Divide romaine lettuce among four salad plates.
In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
Spoon chicken mixture onto romaine.
Sprinkle with pecans and raisins.

Nutrition Facts : Calories 121.6, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 349.1, Carbohydrate 18.7, Fiber 2.8, Sugar 11, Protein 3.7

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