ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
BBQ CHICKEN CHOPPED SALAD
This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.
Provided by Shanon
Categories Salad
Time 21m
Yield 6
Number Of Ingredients 13
Steps:
- Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
- Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
- Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 40.6 g, Cholesterol 21.3 mg, Fat 8.3 g, Fiber 12.8 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 580.8 mg, Sugar 7.2 g
ITALIAN CHOPPED SALAD WITH CHICKEN
Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 228 calories, Fat 16g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
- While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
- Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
- While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
- Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
Steps:
- In a bowl large enough for tossing salad, add diced chicken breast.
- Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
- In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
- Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES
Categories Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
- Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
- Available at specialty foods stores and some supermarkets.
TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)
Provided by gpawilson
Number Of Ingredients 19
Steps:
- In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.
CHICKEN CHOPPED SALAD
Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.
Nutrition Facts :
BACON CHICKEN CHOPPED SALAD
Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1 cup dressing).
Number Of Ingredients 9
Steps:
- Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.
Nutrition Facts : Calories 348 calories, Fat 22g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 993mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
SHELLS FILLED WITH CHICKEN CHOPPED SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 12 shells
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
- For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
- For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
- Add the dressing to the salad and toss to coat.
- Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.
CHOPPED GREEK SALAD WITH CHICKEN
The ingredients list look long, but is actually easy to throw together. This is a meal in itself and a good way use up your leftover chicken. Serve with pita bread and/or hummus. Can sub sweet bell peppers for some of the tomatoes and cucumbers. Stay within the recipe's measurements or there may not be enough dressing to coat. From Eating Well.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
TEX-MEX CHOPPED CHICKEN SALAD RECIPE
Provided by Camille
Number Of Ingredients 15
Steps:
- In a large bowl, mix together all the salad ingredients, minus the tortilla chips.
- In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.
CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD
Steps:
- In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
- Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
- While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
- For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
- Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.
CHOPPED GREEK CHICKEN SALAD
Get out the knife and chopping block and get your favorite Greek salad ingredients ready to shine in this great chopped chicken salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings, 3 cups each
Number Of Ingredients 10
Steps:
- Combine ingredients.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
ASIAN CHOPPED CHICKEN SALAD
Yield 6
Number Of Ingredients 12
Steps:
- In a bowl, toss together kale, cabbage, carrots, mandarin oranges, wonton strips, green onions, and chicken.
- In a separate bowl, whisk together vinegar, sugar, canola oil, salt, pepper and toasted sesame seeds until sugar has dissolved.
- Pour dressing over salad and toss until combined.
Nutrition Facts : Servingsize 1 serving, Calories 436 kcal, Fat 29 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 56 mg, Carbohydrate 51 g, Sugar 45 g, Protein 3 mg
AVOCADO AND GRILLED CHICKEN CHOPPED SALAD W/ SKINNY CHIPOTLE-LIME RANCH
Categories Leafy Green Chicken Avocado
Number Of Ingredients 18
Steps:
- Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
- Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
FIESTA CHICKEN CHOPPED SALAD
Based off of a popular salad, this fiesta chicken chopped salad has so much flavor. It's great for summer and actually healthy. Easy and Delicious.
Provided by Jacob D.
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine dressing ingredients. Add 1 1/2 teaspoons water, and mix well.
- To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips.
- Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
Nutrition Facts : Calories 197.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 58.2, Sodium 166.8, Carbohydrate 18.1, Fiber 5.6, Sugar 10, Protein 25
CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS
Chinese chopped chicken salad is a classic on both sides of the Pacific and a bestseller at the Grove in San Francisco. Use a lightly salted peanut with no skin or a blanched white peanut-avoid cocktail-style peanuts with brown skins on them. You can substitute a tablespoon of soy sauce if you don't want the citrus taste of ponzu. Whichever sauce you choose, the combination of crunchy lettuces and flavorful dressing creates a delectable small, tapas-style plate or a nutritious (but not heavy) full meal.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 2 to 4
Number Of Ingredients 15
Steps:
- 1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
- 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
- 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
- 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.
EASY CHOPPED CHICKEN SALAD
You just can't go wrong with our Easy Chopped Chicken Salad. It takes just 20 minutes to prepare this tasty salad with chicken, cheese, salami and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 12 g
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