Fast Layered Chicken Salad Recipes
SUMMER LAYERED CHICKEN SALAD
You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
- In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN SALAD - QUICK, EASY, BIG!
Recipe video above. Here's a speedy main course size salad that's filled with all my favourite vegetables. I like this because it's filled, colourful, interesting enough to serve to friends, but quick enough for a fast lunch, filling enough for dinner.
Provided by Nagi
Categories Main Course
Number Of Ingredients 16
Steps:
- Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld.
- Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well.
- Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately!
Nutrition Facts : Calories 462 kcal, Carbohydrate 22 g, Protein 25 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
TROPICAL LAYERED CHICKEN SALAD
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
LAYERED CHICKEN SALAD
A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
- In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g
SOUTHWEST LAYERED CHICKEN SALAD
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
OVERNIGHT LAYERED CHICKEN SALAD
I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Spread lettuce evenly in a wide 4-quart glass serving bowl.
- Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
- Pat pea pods dry and arrange on top.
- In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
- Spread mayonnaise mixture evenly over pea pods.
- Cover and refrigerate for several hours or until the next day.
- Just before serving, garnish with nuts and tomato halves.
- To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.
LAYERED MEXICAN CHICKEN SALAD
Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix dressing and taco seasoning mix.
- On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
OVERNIGHT LAYERED CHICKEN SALAD
This recipe came from my cousin many years ago. It is great to take to a picnic or backyard barbecue. There won't be any leftovers, I guarantee. I rarely post recipes without pictures, but I will add a pic when I make this. 07-17-14
Provided by Ellen Bales
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a large glass bowl, distribute lettuce in an even layer. Top with bean sprouts, followed by water chestnuts, green onions, zucchini, and then chicken.
- 2. In a small bowl, stir together mayonnaise, curry powder, sugar, and ginger.
- 3. Spread mayo mixture evenly over salad. Cover dish and refrigerate 24 hours.
- 4. To serve, garnish with Spanish peanuts.
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