Best Club Med Chicken Salad Recipes

MEDITERRANEAN CHICKEN SALAD

Mediterranean Chicken Salad image

The next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.

Provided by EatingWell Test Kitchen

Time 20m

Number Of Ingredients 13

Ingredients

⅓ cup lemon juice
2 tablespoons snipped fresh mint
2 tablespoons snipped fresh basil
2 tablespoons olive oil
1 tablespoon honey
¼ teaspoon ground black pepper
5 cups shredded romaine lettuce
2 cups cut-up cooked chicken breast
2 plum tomatoes, cut into wedges
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons pitted Kalamata olives, quartered
2 tablespoons crumbled reduced-fat feta cheese
6 Whole kalamata olives for garnish

Steps:

In a screw-top jar, combine lemon juice, mint, basil, olive oil, honey, and black pepper to make dressing. Cover and shake well.
Place lettuce on a large platter. Top with chicken, tomatoes, garbanzo beans, the quartered olives (if using), and feta cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

Nutrition Facts : Calories 237 calories, Carbohydrate 23 g, Cholesterol 41 mg, Fat 8 g, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, Sodium 292 mg, Sugar 8 g

MEDITERRANEAN CHICKEN SALAD RECIPE

Mediterranean Chicken Salad Recipe image

Make this light and healthy Mediterranean chicken salad in just 15 minutes! It's loaded with crunchy veggies and the best lemon dressing.

Provided by Maya Krampf

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

2 1/2 cups Shredded chicken
1/3 cup Feta cheese ((crumbled))
1/3 cup Black olives ((sliced))
1/2 cup Bell pepper ((diced))
1/4 cup Red onion ((diced))
1/4 cup Fresh basil ((cut into ribbons))
1/2 cup Mayonnaise
1 tbsp Lemon juice
1 tbsp Extra virgin olive oil
1/2 tbsp Dijon mustard
1/2 tsp Italian seasoning ((optional))
1/8 tsp Black pepper
1/8 tsp Sea salt

Steps:

In a large bowl, add the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until combined.
In a small bowl, whisk together the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, Italian seasoning, black pepper, and sea salt, until smooth.
Pour the dressing over the chicken salad and mix together, until combined.

Nutrition Facts : Calories 439 kcal, Carbohydrate 3.6 g, Protein 24.3 g, Fat 35.9 g, SaturatedFat 4.2 g, Cholesterol 76.8 mg, Sodium 475.5 mg, Fiber 1.2 g, Sugar 2 g, ServingSize 1 serving

CLUB SALAD

Club Salad image

"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) ready-to-serve salad greens
1 package (6 ounces) ready-to-use grilled chicken breast strips, cubed
10 to 15 cherry tomatoes, halved
8 bacon strips, cooked and crumbled
3/4 cup Italian salad dressing

Steps:

In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts :

CLUB MED CHICKEN SALAD

Club Med Chicken Salad image

Yummy Mediterranean flavors abound! Printed on the back package of Natural Directions' whole wheat penne rigate. Cheese can be added to the salad, too if you want-feta, romano, gorgonzola, etc. Fresh herb would be a flavorful addition: mint, basil, flat leaf parsley, for ex.

Provided by C G

Categories Pasta Salads

Time 10h15m

Number Of Ingredients 12

Ingredients

16 oz penne rigate pasta (or similar pasta your choice of regular or whole wheat)
2/3 c extra virgin olive oil
1/4 clove red wine vinegar
1 Tbsp fresh lemon juice
1 1/2 Tbsp dijon mustard
1 pt cherry tomatoes, or similar, cut in half
6 1/2 oz artichoke hearts (not marinated)
1/2 c raisins (can substitute yellow raisins or currants)
1/2 c kalamata olives (or similar imported olives)
3 Tbsp capers
3 c cooked chicken, cooled and diced (we used leftover grilled chicken breasts)
cheese, freshly grated or crumbled (read recipe intro) (optional)

Steps:

1. Prepare pasta according to the package directions. Drain then rinse immediately with cold water. Drain again.
2. In a small non-reactive bowl whisk together the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard.
3. In a large non-metallic bowl combine the drained pasta with the (cherry) tomatoes, artichoke hearts, raisins, olives, capers, cooked chicken. Stir in the dressing and toss to combine.
4. Cover and refrigerate salad for 30 minutes.

CHICKEN SALAD CLUB

Chicken Salad Club image

"My sister and I made this wonderfully light chicken salad for our sister-in-law's bridal shower," says Nan Janecke of Kalamazoo, Michigan. "It's easy to fix for a large crowd." TIP: "It's also delicious on croissants or oatmeal bread," Nan suggests.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded cooked chicken breast
3/4 cup chopped celery
1/3 cup plus 1 tablespoon fat-free mayonnaise
1/3 cup plus 1 tablespoon fat-free plain yogurt
3 tablespoons chopped green onions
2 tablespoons dried parsley flakes
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices white bread or 6 hard rolls, split
6 cooked bacon strips

Steps:

In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.

Nutrition Facts : Calories 315 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN CLUB SALAD

Chicken Club Salad image

Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 9

Ingredients

6 slices bacon
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
coarse salt and ground pepper
3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
1/2 cup light mayonnaise
1 tablespoon white-wine vinegar
lettuce leaves, for serving

Steps:

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet; bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
Transfer bacon to a paper-towel-lined plate, and let drain; crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.

Nutrition Facts : Calories 386 g, Fat 16 g, Fiber 1 g, Protein 50 g