Best Chicken Salad With Asparagus And Sun Dried Tomato Dressing Recipes

SUN-DRIED TOMATO CHICKEN SALAD

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.

LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
• Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

BEST CHICKEN SALAD EVER

Steps:

• Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

CHICKEN WITH SUN-DRIED TOMATO DRESSING

Steps:

• Using sharp knife, make 2 or 3 slashes in each piece of chicken.
• Place chicken in a large plastic bag, then pour dressing overtop chicken.
• Sprinkle with garlic, Italian seasoning, salt and pepper.
• Seal bag and shake or massage bag to mix spices and evenly coat chicken.
• Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
• Remove chicken from marinade and pour remaining marinade into a small bowl.
• Barbeque with lid closed 10 minutes.
• Brush tops of chicken with remaining marinade, then turn chicken.
• Turn chicken occasionally, while grilling 20 to 30 minutes.
• Before serving sprinkle with basil.
• Can be done in the oven at 350 degrees for approximately.
• 40-45 min depending on size of chicken pieces.

SUN-DRIED TOMATO CHICKEN SALAD

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.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING

Steps:

• puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.