GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
ROAST CHICKEN GARDEN SALAD
Maximise the flavour of a succulent whole chicken by cooking the croutons in the same tray and using the juices for a dressing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
- Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside.
- While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
- To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning - scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
- When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.
Nutrition Facts : Calories 615 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.6 milligram of sodium
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GARDEN CHICKEN SALAD
Leftover chicken finds a delicious place in this refreshing salad. The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook. -Polly Thayer, Sunbury, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 235mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
GARDEN VEGETABLE SALAD WITH CHICKEN
Serve up Garden Vegetable Salad with Chicken at your next summer party. Explore this easy recipe for Garden Vegetable Salad with Chicken today!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Layer all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
GRILLED CHICKEN GARDEN SALAD
Asparagus in abundance? Here's a deliciously different way to use it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
- In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
- Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.
Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g
CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
GARDEN VEGETABLES, CHICKEN AND PASTA SALAD
Enjoy this delicious salad made with veggies, chicken and pasta that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cook vegetables as directed on package.
- Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinke with pepper.
Nutrition Facts : Calories 305, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 480 mg, Sugar 5 g
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