Best Lemon Granola Chicken Salad Rsc Recipes

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LEMON CHICKEN SALAD



Lemon Chicken Salad image

Recipe video above. A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.

Provided by Nagi

Categories     Mains

Time 23m

Number Of Ingredients 18

2 tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 large garlic clove (, minced)
1/2 tsp salt + 1/4 tsp black pepper
1 large chicken breast (, halved horizontally* OR 2 boneless skinless chicken thighs)
1 tbsp lemon juice (, extra)
Salt and pepper
1/2 tbsp olive oil
2 tbsp finely chopped dill
8 cups cos/romaine lettuce (, chopped (or other lettuce of choice, Note 2))
1 cup cherry tomatoes (, halved)
1 medium avocado (, quartered and sliced thickly)
1/2 red onion (, small, finely sliced)
3/4 cup corn kernels (, fresh or canned drained)
120g/ 4 oz bacon (, cooked then chopped (optional))

Steps:

  • Place Dressing ingredients in a jar. Shake well.
  • Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
  • Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
  • Transfer to plate, cover loosely with foil for 3 minutes. Slice.
  • Add dill into remaining dressing. Shake.
  • Place remaining salad ingredients in a bowl. Top with chicken.
  • Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

Nutrition Facts : Calories 587 kcal, ServingSize 1 serving

LEMON CHICKEN SALAD



Lemon Chicken Salad image

This healthy lemon chicken salad is kissed with lemon zest, fresh dill, red onion, all combined with a touch of creamy Greek yogurt!

Provided by Ingrid Beer

Categories     Salad

Time 10m

Number Of Ingredients 9

2 1/2 cups cooked and diced chicken breast (rotisserie is great)
2 tablespoons finely minced red onion
1 teaspoon, heaping, grated lemon zest
1/4 cup plus 2 tablespoons plain, full-fat Greek yogurt
1/4 teaspoon, heaping, salt
Pinch or two black pepper
2 teaspoons olive oil
1 tablespoon, heaping, chopped fresh dill
Pita bread, crackers or fresh greens to serve with

Steps:

  • Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
  • Add the diced chicken, plus the remainder of the ingredients up to and including the olive oil, to a medium size bowl and gently toss/fold to coat everything.
  • Sprinkle in the dill, and fold once more to incorporate. Check the seasoning, and add any additional salt/pepper, if needed.
  • Cover the salad and chill until ready to serve. When ready to enjoy, stuff the chicken salad into pita pockets with some greens, or serve with crackers on the side, or even over chopped greens.

Nutrition Facts : Calories 203 calories per serving (salad only)

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT



Crispy Chicken with Rosemary-Lemon Salt image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta

Steps:

  • For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
  • For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

LEMON GRANOLA CHICKEN SALAD #RSC



Lemon Granola Chicken Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is so tasty using slightly sweet granola on chicken breast. It locks in the juices keeping the chicken breast nice and moist. The combination of the other ingredients makes this a dish, your family, will ask you to make over and over again.

Provided by lbonwill

Categories     Poultry

Time 25m

Yield 6 pieces, 4-6 serving(s)

Number Of Ingredients 9

3 large chicken breasts, cut in half (lengthwise)
1 egg
1/2 cup Hidden Valley® Original Ranch® Dressing, plus extra for dressing
1 cup granola cereal, ground
1 cup panko breadcrumbs
salt and pepper, to taste
1 lemon
1 (8 ounce) bag fresh spinach
1 cup grape tomatoes

Steps:

  • 1. In large skillet heat about 1/4 cup olive oil on medium heat.
  • 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
  • 3. In small bowl combine egg and dressing, beat.
  • 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
  • 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
  • 6. Add to skillet and brown on each side until done.
  • 7. squeeze lemon juice over top of chicken.
  • 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

Nutrition Facts : Calories 631.2, Fat 35.8, SaturatedFat 7.3, Cholesterol 126, Sodium 671.2, Carbohydrate 42.8, Fiber 6.4, Sugar 10.2, Protein 35

LEMON CHICKEN SALAD



Lemon Chicken Salad image

Adapted from Taste of Home. Cook time is actually for chilling. Nice choice for a bridal shower, baby shower, or ladies luncheon.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup mayonnaise or 1/3 cup Miracle Whip
1/3 cup sour cream
1 1/2 teaspoons lemon juice
3/4 teaspoon grated lemon, rind of
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
2 cups cooked chicken, diced
1/2 cup celery, thinly sliced or diced
1/2 cup chopped green bell pepper
1 large red sweet apple, cut into 1/2 " pieces,unpeeled
1/4 cup onion, minced
2 tablespoons fresh parsley, minced
1/2 cup chopped walnuts, optional

Steps:

  • Mix together the dressing ingredients.
  • Add remaining salad ingredients, except nuts.
  • Cover and chill.
  • Just before serving, stir in nuts.

LEMON CHICKEN SALAD



Lemon Chicken Salad image

Make and share this Lemon Chicken Salad recipe from Food.com.

Provided by Candy in Tyrone

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons lemon juice
4 tablespoons olive oil
4 chicken breast fillets, without skin, cut into pieces
225 g couscous
4 spring onions, trimmed and finely chopped
2 large tomatoes, deseeded and chopped
1/4 cucumber, chopped
3 tablespoons mint, chopped
3 tablespoons flat leaf parsley, chopped

Steps:

  • Mix a tbsp of lemon juice with a tbsp of olive oil and season. Toss the chicken in it until well coat. Set aside for 15 minutes. Meanwhile, pu the couscous in a bowl and pour on 450 ml boiling water. Cover with cling film and leave for 15 minutes.
  • Heat 1 tbsp of oil in a non stick frying pan and cook the chicken over a medium heat turning occasionally for about 10 minutes or until cooked through. Pat the chicken dry with kitchen paper.
  • Add the remaining lemon juice and oil to the couscous and fluff up with a fork. Gently mix in the spring onions, tomatoes, cucumber, mint and parsley and season well with salt and pepper. Serve with the lemon chicken.

Nutrition Facts : Calories 360.6, Fat 14.1, SaturatedFat 2, Sodium 16.2, Carbohydrate 50.4, Fiber 4.8, Sugar 3.4, Protein 8.6

SPINACH & FETA CHEESE STUFFED CHICKEN BREAST #RSC



Spinach & Feta Cheese Stuffed Chicken Breast #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is an easy chicken dish that I came up with for my wife who asked me to make something different for dinner. The only meat she really eats is chicken and has recently found a love for feta cheese. She always dips her chicken in ranch dressing. Although there is no actual dressing it has that ranch taste from the Hidden Valley original Ranch seasoning mix. So, this was a little concoction I came up with and she LOVED it!

Provided by bhorse

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (5 ounce) boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 ounces Hidden Valley Original Ranch Seasoning Mix
116 ounces spinach (frozen works best)
1 dash garlic powder
1 cup feta cheese
1/4 teaspoon salt
1 tablespoon lemon juice
1 lemon
2 cups breadcrumbs
1 1/2 cups heavy cream
1/2 cup melted butter
1 cup parmesan cheese
4 ounces cream cheese

Steps:

  • Pre heat oven to 350 degrees.
  • Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
  • Cook spinach and minced garlic and olive oil on top of stove until done.
  • Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
  • Spread spinach mixture onto each chicken breast.
  • Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
  • Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
  • After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
  • Cook in the oven at 350 degrees for 30 minutes.
  • Garlic cream sauce topping.
  • Heat heavy cream in a skillet at medium heat, until just about to boil.
  • Add lemon zest from 1 whole lemon along with its juice.
  • Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
  • Add 1/2 cup parmesan cheese and stir until melted.
  • This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

Nutrition Facts : Calories 1448, Fat 97.5, SaturatedFat 53.5, Cholesterol 360.6, Sodium 2485.1, Carbohydrate 77.4, Fiber 21, Sugar 10.1, Protein 79.9

LEMON CHICKEN SALAD WITH SPICY COUSCOUS



Lemon Chicken Salad with Spicy Couscous image

Make and share this Lemon Chicken Salad with Spicy Couscous recipe from Food.com.

Provided by Norahs Girl

Categories     Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 19

2 large chicken breasts
1 lemon
2 cloves garlic, crushed
2 tablespoons lemon extract
25 g unsalted butter
1 red chile, seeded and finely diced
1 teaspoon coriander seed, lightly crushed
4 spring onions, finely diced
450 ml chicken stock
250 g couscous
2 tablespoons pickled ginger, finely chopped
1 grated limes, juice and rind of
2 plum tomatoes, peeled,seeded and diced
3 tablespoons chopped fresh coriander
2 tablespoons sunflower oil
50 g baby salad leaves, well picked over
2 tablespoons extra virgin olive oil
sea salt
freshly ground white pepper

Steps:

  • Remove the skin and sinew from the chicken breasts and pull off the breast fillets.
  • Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain.
  • Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil.
  • Add a pinch of salt and give about twelve turns of the pepper mill.
  • Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours.
  • Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds.
  • Cook for 1 minute, stirring and then add the spring onions and stock.
  • Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed.
  • Add the pickled ginger and lime rind and mix well to combine.
  • Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up.
  • Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm.
  • Set aside for up to six hours.
  • Heat a heavy-based frying pan until very hot.
  • Add the sunflower oil and flash fry the chicken until tender and lightly caramelised.
  • Add the juice of half a lemon then tip out on to kitchen paper to drain.
  • The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first.
  • Place a pile in the centre of each the serving plate and scatter around the chicken.
  • Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice.
  • Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.

Nutrition Facts : Calories 1209.6, Fat 54.8, SaturatedFat 14.9, Cholesterol 126.5, Sodium 445.5, Carbohydrate 119.1, Fiber 11.1, Sugar 7.2, Protein 54.5

LEMON CHICKEN SALAD



Lemon Chicken Salad image

This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.

Provided by sal

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 11

1 cup creamy salad dressing, e.g. Miracle Whip ™
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

Steps:

  • In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g

RANCH PRETZEL CHICKEN #RSC



Ranch Pretzel Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.

Provided by Hezzi-D

Categories     Chicken Breast

Time 22m

Yield 16 chicken tenders, 4 serving(s)

Number Of Ingredients 10

1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
1 cup pretzel, crushed
1/4 cup parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon paprika
1 teaspoon black pepper
3/4 cup Greek yogurt
1/4 cup Hidden Valley® Original Ranch® Dressing
4 chicken breasts, each cut into 4 strips
2 tablespoons olive oil

Steps:

  • 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
  • 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
  • 3. Heat the olive oil in a large skillet over medium heat.
  • 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
  • 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC



Warm Roasted Root Vegetable and Chicken Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry A delicious combination of colorful roasted red potatoes, carrots and shallots, enhanced with the flavor of Hidden Valley Original Ranch Seasoning, combined with juicy chunks of sauteed chicken breast. All tossed with baby spinach and drizzled with fresh lemon juice.

Provided by Souxie

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 large red potatoes, unpeeled, cut into bite-size chunks
3/4 lb baby carrots
4 shallots, peeled and roughly chopped
1/3 cup vegetable oil, divided
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
3/4 lb boneless skinless chicken breast, into bite size chunks
1 (5 ounce) bag Baby Spinach, washed and dried
2 tablespoons fresh lemon juice
4 lemon wedges

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.

LEMON CHICKEN SALAD WITH CRUNCHY CROUTONS



Lemon chicken salad with crunchy croutons image

A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic

Provided by Silvana Franco

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 35m

Number Of Ingredients 10

4 boneless chicken breast fillets
juice and grated zest of 1 lemon (keep separate)
2 tbsp chopped rosemary
1 small focaccia loaf
2 tbsp grated pecorino or parmesan
1 tbsp olive oil
4 Little Gem lettuce hearts, separated
2 ripe avocados , halved, stoned and sliced
6 roasted peppers (from a jar), drained and roughly chopped
small bunch chives , snipped

Steps:

  • Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
  • Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
  • Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

Nutrition Facts : Calories 695 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.99 milligram of sodium

LEMON SALAD (ANGOLA)



Lemon Salad (Angola) image

This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Lemon Salad is a traditional Angolan side dish made with thinly sliced fennel and lemon juice.

Provided by GiddyUpGo

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/4 cup lemon juice
4 teaspoons olive oil
1/2 teaspoon salt
2 fennel bulbs
2 ounces grated parmesan cheese

Steps:

  • Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
  • Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 93.7, Fat 5.9, SaturatedFat 2.1, Cholesterol 8.3, Sodium 379.3, Carbohydrate 6.8, Fiber 2.5, Sugar 0.3, Protein 4.6

LEMONY CHICKEN SALAD



Lemony Chicken Salad image

Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup Miracle Whip
1/3 cup sour cream
1-1/2 teaspoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1 large red apple, cut into 1/2-inch pieces
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Nutrition Facts :

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