LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW
Provided by Marcela Valladolid
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
- For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
- In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
- Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
- Serve the chicken with the slaw.
Nutrition Facts : Calories 605, Fat 38 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 816 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 37 grams, Sugar 26 grams
BASIL-PARMESAN CHICKEN SALAD WITH APPLES
Make and share this Basil-Parmesan Chicken Salad With Apples recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds.
- Combine chicken, celery, apples, and mayonnaise mixture in large bowl.
- Gently toss arugula into chicken salad and season with salt and pepper to taste; serve.
APPLE LEMON BASIL SALAD
This awesome salad is a "No Cook", "Simple" and (if you have a food processor) "20 Minutes or Less" recipe. It's a shredded salad that is easily adapted to smaller or larger servings and would be great for a potluck or bbq. The dressing is lemony and tangy. Use whatever apples appeal to you, but I don't recommend Granny Smith. A bit tart is okay, but the dressing is tangy and a sweeter apple helps balance that. I used Pink Ladies. The salad did fine overnight in the refrigerator, I was happy to find that the apples did not discolor and stayed crunchy overnight.
Provided by Mrs Goodall
Categories Lemon
Time 20m
Yield 6 cups
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together yogurt and sour cream in a small mixing bowl.
- Add the rest of the dressing ingredients and whisk together well. (Just to clarify, total light brown sugar is 1 tablespoon and 1 teaspoon).
- Mix the shredded apple, carrot, and raisins together in a large mixing or salad bowl.
- Add the dressing to the salad and toss/stir well.
- At this point taste the salad. It should be pretty tangy. Toss the salad with 1/4 tsp table salt and this will cut the tanginess. If you wish to cut the tanginess any more, add salt by "the pinch" and taste. Be very careful not to add too much.
- I prefer to add the basil right before serving.
- Basil can vary in strength, so add 1/2 cup to the salad and mix. Taste and add remaining basil if necessary. The basil flavor becomes more prominent the longer the salad sits.
- You can serve right away, but I like to let the salad sit covered in the fridge to "mellow" for 1/2 hour to an hour.
Nutrition Facts : Calories 258.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 8.6, Sodium 135.8, Carbohydrate 57.1, Fiber 4.9, Sugar 42, Protein 3.4
LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
LEMONY CHICKEN SALAD
Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.
Nutrition Facts :
LEMON-BASIL CHICKEN SALAD WITH APPLES
Chop an apple for this lemon-basil chicken salad! Our Lemon-Basil Chicken Salad with Apples includes toasted slivered almonds for extra crunch.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix mayo and lemon juice until blended.
- Combine remaining ingredients in large bowl.
- Add mayo mixture; mix lightly.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
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