Best Chicken And Spring Vegetable Salad Recipes

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

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.

LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL

Steps:

• For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
• For the summer rolls:.
• Add the lemon grass, oil and salt to a resealable stoarge bag.
• Add the chicken, seal the bag and turn the chicken to coat evenly.
• Marinate in the refrigerator for 1 to 4 hours.
• Bring a small pot of lightly salted water to a boil over medium-high heat.
• Add the snow peas and cook for 1 minute.
• Transfer with a slotted spoon to a ice-water bath to halt their cooking.
• Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
• Add oil to coat the fry pan.
• Discard of marinade.
• Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
• Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
• To assemble:.
• Soak rice paper wrappers in warm to hot water untill soft.
• Lightly pat dry.
• Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
• Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
• Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
• Repeat with the remaining wrappers and fillings.
• Serve with Dipping Sauce.

CHICKEN AND SPRING-VEGETABLE SALAD

Steps:

• Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
• Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
• Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.