Very Veggie Sorta Chicken Salad Recipes

CHICKEN AND VEGETABLE SALAD

Chicken and Vegetable Salad image

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

Ingredients

1 lb uncooked thin sliced chicken breasts
7 tablespoons reduced-fat balsamic vinaigrette dressing
1 medium zucchini (8 oz), cut lengthwise in half
1 medium red onion, cut into 1/4-inch slices
4 plum (Roma) tomatoes, cut in half
6 cups torn arugula
1/2 cup crumbled feta cheese (2 oz)

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

VEGETARIAN CHICKEN SALAD

Vegetarian Chicken Salad image

Sometimes a vegetarian misses those old comfort-food staples. Salad sandwiches are so great in hot weather, so I engineered this one and am pretty chuffed at how it came out.

Provided by Jujubegirl

Categories < 15 Mins

Time 10m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package Morningstar Farms Meal Starters chicken strips
1/4 cup carrot
1/4 cup celery
1 medium gala apples
1/2 cup Miracle Whip light
1/4 cup raisins (golden or regular)
1/4 onion

Steps:

Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave).
Shred the carrots, celery, onion, apple, and chick'n strips in a food processor.
Transfer above items to a bowl and add the raisins and Miracle Whip.
If your other items were already refrigerated and cold, you can go ahead and enjoy. Otherwise, chill for an hour or two. Then serve on bread, in a pita, or my favorite--in a tortilla.

Nutrition Facts : Calories 87.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 183.3, Carbohydrate 13.1, Fiber 1.3, Sugar 9.4, Protein 0.5

VERY VEGGIE SORTA CHICKEN SALAD

Very Veggie Sorta Chicken Salad image

Make and share this Very Veggie Sorta Chicken Salad recipe from Food.com.

Provided by Annacia

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces cooked chicken breasts
1/4 small red onion, chopped
1 stalk celery, chopped
1 cup coleslaw mix
2 tablespoons sunflower seeds, salted preferred
1/2 cup light cheddar cheese, shredded
1 hard-boiled egg, chopped
1 egg white, chopped
2 teaspoons Splenda sugar substitute (or to taste )
1/2 cup fat-free mayonnaise
1/2 cup fat free sour cream
2 teaspoons cider vinegar

Steps:

Shred or chop the chicken into small sized chunks.
Add chopped onion, celery, cole slaw,sunflower seeds,cheddar cheese and eggs, mix well.
Add mayo & sour cream, tossing well. Add the Splenda & vinegar, again toss well.
Serve as is or load a tomato or roll in a tortilla.

Nutrition Facts : Calories 181.4, Fat 7.7, SaturatedFat 2.2, Cholesterol 74, Sodium 420.1, Carbohydrate 12.5, Fiber 1.7, Sugar 6.3, Protein 15.6

VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)

Veggie Packed Cheesy Chicken Salad (Reduced Fat) image

I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cooked boneless skinless chicken breast, cubed
1/4 cup celery, finely chopped
1/4 cup carrot, shaved into ribbons
1/2 cup Baby Spinach, roughly chopped
2 1/2 tablespoons fat-free mayonnaise
2 tablespoons nonfat sour cream
1/8 teaspoon dried parsley
2 teaspoons Dijon mustard
1/4 cup reduced-fat sharp cheddar cheese, shredded

Steps:

Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
Chill in the fridge for at least 30 minutes but you could do it the night before.
Serve.

CHICKEN AND VEGETABLE SALAD

Chicken and Vegetable Salad image

Make and share this Chicken and Vegetable Salad recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh mushrooms (stems removed & discarded)
8 boneless skinless chicken breast halves (approx. 4 oz each)
2 large sweet red peppers, seeded & cut into 1-inch pieces
2 large yellow peppers, seeded & cut into 1-inch pieces
1 large purple onion, cut into thin slices
to taste vegetable oil cooking spray (preferably olive oil-flavoured)
1/2 cup low sodium chicken broth or 1/2 cup no-salt-added chicken broth
1/4 cup balsamic vinegar
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 cloves garlic, minced

Steps:

Preheat oven to 425.
Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
In a small bowl, mix together chicken broth and remaining ingredients.
Pour half of broth mixture into roasting pan.
Bake, uncovered, for 20 minutes.
Stir; pour remaining broth mixture into roasting pan.
Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
Cut chicken into bit-size pieces.
Mix and serve

Nutrition Facts : Calories 321.3, Fat 11.6, SaturatedFat 2, Cholesterol 100.7, Sodium 394.9, Carbohydrate 16, Fiber 3.1, Sugar 7.3, Protein 37.8

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