Best Chicken And Vegetable Salad Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Steps:

• Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
• Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
• Preheat a grill or grill pan.
• Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
• Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD

Steps:

• In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
• Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
• In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
• In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
• Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
• Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
• Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
• When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.

ROASTED WHOLE CHICKEN WITH PEACH CHUTNEY; GRILLED WILD MUSHROOM AND VEGETABLE SALAD

Steps:

• Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
• Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
• Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.

CHICKEN AND ROASTED VEGETABLE SALAD

Steps:

• In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
• Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.

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.

CHICKEN AND VEGETABLE SALAD

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.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

CHICKEN AND VEGETABLE PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.

ROAST CHICKEN WITH BROILED-VEGETABLE-AND-BREAD SALAD

Steps:

• Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate up to 24 hours, and bring to room temperature) before roasting.
• Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in hot baking dish. Roast, rotating dish and basting once, until skin is golden and chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve.
• Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons) into a measuring cup; add oil to come to 1/4 cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt; season with pepper.
• Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets; broil about 8 inches from heat source until browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter, and top with chicken. Serve remaining dressing on the side.

CHICKEN AND VEGETABLE SATAY WITH SOMEN NOODLE SALAD AND PEANUT SAUCE

Steps:

• Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans.
• Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours.
• Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours.
• When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side.
• On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts.
• Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth.
• Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking.
• In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use.

THIN-SLICED VEGETABLE SALAD WITH WALNUTS, CHICKEN, AND BASIL BALSAMIC VINAIGRETTE

Steps:

• Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
• Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
• In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD

Steps:

• 1. Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer.
• 2. Roast for 30-40 minutes or until vegetables are tender and golden brown.
• 3. Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
• 4. To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the 2 tablespoons of lemon juice and toss gently to combine. Serve with lemon wedges on the side.

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 ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400°F.
• Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
• Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
• Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
• Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
• In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
• Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
• Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
• Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.

GRILLED CHICKEN AND VEGETABLE SALAD

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-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
• Remove chicken and vegetables from grill. 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.

CHICKEN AND VEGETABLE PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
• Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

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.

GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD

Steps:

• Preheat the oven to 325 degrees.
• To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
• In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
• Rub the chicken breast with about 1 teaspoon of the salad dressing.
• Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
• Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
• In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
• Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
• Serve as a meal with crusty whole-grain bread.