Rocket Chicken Sun Dried Tomato Salad Recipes

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Couscous Salad with Sun Dried Tomato and Feta image

Recipe VIDEO above. A 12 minute, no cook, giant Couscous Salad with sun dried tomato, feta, rocket / arugula, herbs and the added nutty tastiness of chickpeas. My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! The flavour pops from the sun dried tomato and feta are quite intense, so this truly is satisfying to have as a meal, or as a substantial side. This makes quite a lot - serves 5 as a main, or 8 - 10 as a side. Keeps very well.

Provided by Nagi

Number Of Ingredients 16

Ingredients

1 1/4 cups dried couscous ((Note 1))
1 1/4 cups / 315 ml boiled water
1 tsp vegetable stock powder ((or 1 cube crumbled) (Note 2))
1 garlic clove (, minced)
1 tsp coriander powder (or cumin - I interchange)
400 g / 14 oz chickpeas (1 can) (, drained)
1/2 cup coriander (, finely chopped)
1/2 cup parsley (, finely chopped (or mint))
1 red onion (, chopped)
220 g / 7 oz jar sun dried tomato strips in OIL ((Note 3))
120 g / 4 oz rocket / arugula lettuce (, chopped into 5 cm / 2" pieces)
Zest of 1 large lemon
5 tbsp fresh lemon juice ((2 large lemons))
1/2 tsp coarsely ground black pepper
60 g / 2 oz feta (, crumbled)
Salt and pepper (, to taste)

Steps:

Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
Fluff couscous with fork. Cool a bit.
Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
Adjust salt and pepper to taste.
Transfer to serving bowl, sprinkle with feta. Serve.

Nutrition Facts : ServingSize 183 g, Calories 260 kcal

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Provided by Lexi

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, shredded
1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
2 tablespoon parsley
2 tablespoons capers
2 green onion
2 teaspoons white wine vinegar, or lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
Store in a container and use for up to 5 days.

ROCKET, CHICKEN & SUN-DRIED TOMATO SALAD

Rocket, Chicken & Sun-Dried Tomato Salad image

Make and share this Rocket, Chicken & Sun-Dried Tomato Salad recipe from Food.com.

Provided by SolightlyUK

Categories < 4 Hours

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken breasts
olive oil
1 loaf ciabatta, loaf torn into chunks
12 slices pancetta
50 g rocket (also known as arugula)
1 bunch of fresh mint, leaves picked
1 (290 g) jar sun-dried tomatoes packed in oil, drained and halved
balsamic vinegar
extra virgin olive oil

Steps:

Preheat the oven to 200C, 400F, gas mark 6.
Season the chicken with salt and pepper then rub with a little olive oil.
Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
Remove from oven and allow chicken to cool slightly.
Tear the meat into long pieces with two forks and set aside.
Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
Season well; dress with a little balsamic vinegar and extra virgin olive oil.

Nutrition Facts : Calories 406.9, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 287.6, Carbohydrate 17.4, Fiber 4.4, Sugar 0.3, Protein 34.2

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

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