CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD
Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CHICKEN BROCCOLI SALAD
This salad is perfect for hot summer months! The sweet and tangy taste is very addictive.
Provided by JeriM in Austin, Tx.
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine broccoli, chicken, walnuts, and green onions in a large bowl.
- Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
- Pour mayonnaise dressing over broccoli mixture; toss to coat.
- Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 12.8 g, Cholesterol 27.6 mg, Fat 28.7 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 266 mg, Sugar 7 g
CHICKEN & BROCCOLI BOW-TIE PASTA SALAD
From Kraft foods with some modifications. A nice main meal salad. This can be made ahead and served chilled as a cold salad or made and served immediately as a hot salad. I prefer the hot salad. (Kraft recommends using 6 oz of their grilled chicken strips but I prefer fresh chicken over packaged - use what you are most comfortable serving). ***Update*** Based on the review I wanted to let you know what I took out of the original recipe - it called for 1/2 c sliced olives. I was thinking if you want a really strong flavor - try a very Zesty Italian Dressing or saute your chicken with garlic and add chopped onions to the final dish. Maybe that would perk it up for those that like things a bit spicier. The original way is a method in which my kids will eat it but I understand how adults may want a bit more zing.***
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions.
- Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
- Drain pasta and broccoli.
- Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
- Add pasta mixture; mixing lightly.
- Sprinkle top with parmesan cheese.
BROCCOLI CHICKEN SALAD
A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 551mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 36g protein.
GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO
Boasting the flavors of caramelized onions, broccoli, red bell peppers and mangoes, this pasta salad has earned top ratings from Betty members.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
- Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
- In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
- Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
- In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.
Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 13 g, TransFat 0 g
BROCCOLI AND CHICKEN PASTA SALAD
Great for lunch boxes. Healthy food kids love!
Provided by maggiek
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
- Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
- Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
- Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 36.9 g, Cholesterol 19.7 mg, Fat 3.1 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 0.8 g, Sodium 458.3 mg, Sugar 9 g
ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
- While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
- Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
- Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.
BROCCOLI SALAD (LIKE CHICKEN SALAD CHICK)
Had this at Chicken Salad Chick and I tried to duplicate it. Sometimes I think this salad is downright addicting!! I've recently gone keto. You can make this keto by using sugar free mayonnaise, Stevia and apple cider vinegar instead of the Marzetti.
Provided by Deni Elwood
Categories Other Salads
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Cook bacon until medium crispy. Cool and chop into small pieces and set aside.
- 2. Cut fresh broccoli flowerettes into very small flowerettes and slice and chop stems very small.
- 3. Dump broccoli & cheese into a large bowl and add dressing by tablespoons until broccoli is well covered by not soaking wet.
- 4. Fold in chopped bacon and refrigerate for a couple of hours and then enjoy!!!
SPICY CHICKEN SALAD WITH BROCCOLI
This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
- Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.
Nutrition Facts : Calories 291 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 3.05 milligram of sodium
GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO
Blogger, Jenny Flake of Picky Palate shares a recipe. Add something delicious to your family's dinner with this hearty grilled chicken and pasta salad!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
- Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
- In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
- Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
- In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.
CHICKEN, CHEDDAR & BROCCOLI PASTA SALAD
Serve our Chicken, Cheddar & Broccoli Pasta Salad either warm or cold. This Chicken, Cheddar & Broccoli Pasta Salad is a versatile option to feed a crowd.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.; drain. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
ASIAN CHICKEN BROCCOLI SLAW SALAD
Steps:
- Place the chicken in an oven safe dish and cover with the dressing, place in the oven at 350 degrees for 40-ish minutes or until cooked all the way through Thinly slice the pepper and chop the green onions, toss with the broccoli slaw. Once the chicken is done, slice the chicken into thin strips and add to the veggies, pour the remaining dressing over and any additional dressing as needed. Break up the ramen noodles and sprinkle over top. Serve with rice to help stretch the meal a little bit further
CHICKEN BROCCOLI TOSSED SALAD
From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.
Provided by HokiesMom
Categories Chicken Breast
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
- Drain broccoli and rinse in cold water; then pat dry with paper towels.
- Divide romaine lettuce among four salad plates.
- In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
- Spoon chicken mixture onto romaine.
- Sprinkle with pecans and raisins.
Nutrition Facts : Calories 121.6, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 349.1, Carbohydrate 18.7, Fiber 2.8, Sugar 11, Protein 3.7
BROCCOLI AND CHICKEN SALAD WITH LEMON DRESSING
Categories Salad Chicken Citrus Potato Poultry Vegetable Low Fat High Fiber Low/No Sugar Broccoli Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Add water to large Dutch oven to depth of 1 inch and bring to boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature.
- Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper.
CHICKEN, BROCCOLI & BEETROOT SALAD WITH AVOCADO PESTO
This superfood supper is packed with ingredients to give your body a boost, such as red onion, nigella seeds, walnuts, rapeseed oil and lemon
Provided by Emily Kydd
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pan of water to the boil, add the broccoli and cook for 2 mins. Drain, then refresh under cold water. Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool. Brush the chicken with the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
- Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
- Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don't mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD
After an evening family workout, this kale and broccoli slaw salad answers the question, "What do I feel like making for dinner tonight?" Lazy, healthy, and quick, it is one of my husband's favorite composition salads.
Provided by Karen Barris Calabro
Categories Main Dish Salads
Time 15m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
- Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 31.8 g, Cholesterol 48.2 mg, Fat 14.5 g, Fiber 8.2 g, Protein 26.4 g, SaturatedFat 5.1 g, Sodium 444.7 mg, Sugar 15.7 g
CURRIED CHICKEN SALAD WITH BROCCOLI AND DATES
Make and share this Curried Chicken Salad With Broccoli and Dates recipe from Food.com.
Provided by Karen in MA
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a medium skillet over medium heat.
- Season the chicken breast on both sides with salt and pepper and cook, until lightly browned and cooked through, about 5 minutes on each side; let cool.
- Meanwhile, bring a small saucepan of salted water to a boil; add the broccoli and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and set aside.
- Chop the chicken and broccoli into bite-size pieces.
- In a large bowl, whisk together the mayonnaise, vinegar and curry powder. Add the chicken, broccoli, apple, dates and celery, and toss.
- Season to taste with salt and pepper and serve with pita.
Nutrition Facts : Calories 515.7, Fat 22.5, SaturatedFat 3.3, Cholesterol 47.9, Sodium 708.7, Carbohydrate 60, Fiber 4.1, Sugar 15.5, Protein 19.9
BROCCOLI AND CHICKEN ORZO SALAD
Delicious dinner. Broccoli and red bell pepper add plenty of vitamins A and C to this simple supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
- Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
- Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1, Fiber 5 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
GRILLED CHICKEN & BROCCOLI PASTA SALAD
Everyone always adores this pasta salad, which is so easy to make & a great variation on the "traditional" pasta salads. Make sure to steam the veggies for the added oomph in taste and texture! Also, you can change it up however you wish, asparagus in place of broccoli, roasted red peppers instead of tomatoes, etc.
Provided by Michelle Koletar/Mertz
Categories Salads
Time 1h
Number Of Ingredients 10
Steps:
- 1. Marinate the chicken breasts after trimming of any fat. I put in a plastic bag w/ the Italian dressing either overnight or for several hours. Grill or broil and then let cool & cut into large, bite-sized pieces. When this is done....
- 2. Cook pasta & drain. Toss w/ some Italian dressing & stir to keep from sticking & season. I like to throw in some basil or parsley, along w/ salt & some of the Italian dressing as I boil the pasta water for added oomph.
- 3. Saute mushrooms in some of the Italian dressing & sprinkle w/ a little garlic or whatever you might want. Key is to season each ingredient before you add to the pasta salad.
- 4. Steam the broccoli and carrots in whatever method you prefer. I always do a blanche & throw them in boiling water for a few minutes & then into a bowl of ice water for 1 min. Drain & let cool off. You can cut the carrots in half, if you prefer, which is what I do.
- 5. Cut the cherry tomatoes in half, and the cheese into bite sized chunks. (I always add the tomatoes & cheese after I have added all other ingredients & refrigerated for awhile. If you want to make salad overnight, you can, but add the tomatoes and cheese next day).
- 6. Now, begin to add everything in a large bowl, one ingredient at at time & stir. Make sure the black olives are thoroughly drained! It is imperative that all ingredients are cooled off before you begin mixing. After it's mixed, put in fridge and stir about every 1.5 hours or so & add more dressing. Top w/ the parmesean & spices. I like to add parm on top before I serve for a prettier presentation. Don't OVERSALT this recipe. With the Italian dressing & seasoning the ingredients as you cook them, you really don't need to add any more salt when you mix up the pasta salad. Fresh ground pepper on top always is good.
PICANTE BROCCOLI CHICKEN SALAD
Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.
Nutrition Facts : Calories 210 calories, Fat 16g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
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