EATZI'S GEMELLI, CHICKEN AND CRANBERRY SALAD
A real recipe from EatZi's a wonderful carry out gourmet market. I found the recipe online eat eveningedge.com (was actually searching for a recipe for their Carrot Dressing without success). Per the website, "Executive chef Ford Fry, who came to EatZi's via the Ritz-Carlton in Aspen, Colo., says this is one of the most popular dishes at EatZi's, which specializes in salads, pastries and breads, all prepared on site. "The secret to its success is in the citrus dressing, " Fry said. "It's really light and doesn't absorb a lot of oil like other pasta salads."
Provided by januarybride
Categories Chicken Breast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to package directions.
- Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
- Remove corn from freezer and set aside to thaw.
- Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
- Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
- In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
- In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
- NOTE: I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it. I didn't care for it cold and I don't think it was near as good on day two as it was on day one. Just personal preferences :).
Nutrition Facts : Calories 558.2, Fat 23.2, SaturatedFat 3.8, Cholesterol 26.6, Sodium 96.6, Carbohydrate 71.1, Fiber 3.6, Sugar 15.9, Protein 17.5
CRANBERRY CHICKEN SALAD
Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
- Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.12 milligram of sodium
RACHEL'S CRANBERRY CHICKEN SALAD
This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Provided by Rachel Mehl
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g
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