Lemon Rosemary Chicken Salad Spread Recipes

LEMON ROSEMARY CHICKEN OR TURKEY SALAD

Lemon Rosemary Chicken or Turkey Salad image

This delicious salad is great over mixed greens or chips, and it makes a perfect lunch or light supper.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups diced deli rotisserie chicken or leftover turkey
1/2 cup plain Greek fat-free yogurt
1/2 cup mayonnaise
2 tablespoons chopped red onion
1/4 cup chopped celery
1/2 cup pecan pieces, toasted
1/4 cup sweetened dried cranberries
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh rosemary leaves
Food Should Taste Good™ multigrain chips
Mixed greens

Steps:

In bowl, mix Salad ingredients.
Serve with chips and/or on mixed greens.

Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

LEMON AND ROSEMARY CHICKEN

Lemon and Rosemary Chicken image

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

Steps:

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

ROSEMARY LEMON CHICKEN SALAD

Rosemary Lemon Chicken Salad image

A refreshing twist on chicken salad. Tangy and delicious! The mayonnaise in this recipe is only approximate, I simply mix it in until it look right. The rosemary is grown in my garden therefore my sprig may be a different size than yours, so season to taste.

Provided by norskamerican

Categories Lunch/Snacks

Time 5m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken, chopped
1/2 a green apple, cubed
3 tablespoons mayonnaise
1/2 a lemon, juice of
1 sprig rosemary, finely chopped
salt
fresh ground black pepper

Steps:

Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).

Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 2.9, Sodium 78.7, Carbohydrate 6.2, Fiber 0.6, Sugar 3.2, Protein 0.2

LEMON-ROSEMARY CHICKEN SALAD SPREAD

Lemon-Rosemary Chicken Salad Spread image

Enjoy Lemon-Rosemary Chicken Salad Spread on crackers or on toast points! You could even serve this rosemary chicken salad spread on bell pepper chunks.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

1 cup finely chopped cooked chicken
1/4 cup KRAFT Light Mayo
1 green onion, finely chopped
1 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. zest and 2 tsp. juice from 1 lemon
3/4 tsp. chopped fresh rosemary
1/4 tsp. pepper

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

LEMONY ROSEMARY CHICKEN SALAD

Lemony Rosemary Chicken Salad image

I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.

Provided by Sherri Dodsworth

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs chicken thighs
4 cups water
2 stalks celery, leaves on, sliced
1/2 medium onion, diced
2 sprigs fresh rosemary or 2 tablespoons dried rosemary
1 grated lemon, zest of
1 lemon, juice of
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 stalks celery, sliced
3 slices red onions, chopped
1 teaspoon dried tarragon
3 tablespoons capers, drained
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 cup slivered almonds
1 (1 g) packet Splenda sugar substitute
1 lemon, juice of
salt and pepper

Steps:

Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
Add the chicken to a large bowl and stir in the remaining ingredients.
Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5

LEMON ROSEMARY CHICKEN

Lemon Rosemary Chicken image

A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 cup orange juice
1/4 cup olive oil
3 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)

Steps:

Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting., Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 200 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 64mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

LEMON ROSEMARY CHICKEN QUESADILLA SALAD WITH SHALLOT MUSTARD VIN

Lemon Rosemary Chicken Quesadilla Salad With Shallot Mustard Vin image

Ok I don't even know where to begin in describing what and why I like this recipe from Cooking Light. It combines so many of my favourite flavours and ingredients, all in a recipe that is neither overpowering or overly-complicated. Perfect if you have any leftover chicken breast from a Sunday roast. In a word, delicious!

Provided by Ppaperdoll

Categories Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vinaigrette dressing
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
1/4 cup goat cheese
2 tablespoons fat-free cottage cheese
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon fresh ground black pepper
32 inches flour tortillas
2 cups chopped chopped roasted boneless skinless chicken breasts
cooking spray

Steps:

For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
Spread 2 Tbsp goat cheese mixture evenly over each tortilla.
Arrange 1 cup chopped chicken over goat cheese mixture on 4 of the tortillas.
Top with remaining goat cheese tortillas. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
Heat a large nonstick skillet coated with cooking spray over a medium heat. Cook quesadillas 4 minutes on each side until golden brown.
Remove quesadillas from skillet and cut each into 8 wedges.
In a bowl, combine vinaigrette with salad greens and toss well. Divide salad between 4 plates and top with 4 quesadilla wedges.

Nutrition Facts : Calories 247.9, Fat 11.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 385.3, Carbohydrate 30.5, Fiber 1.9, Sugar 1.7, Protein 5.6

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