Best Rainbow Chicken Salad Recipes

Rainbow Grilled Chicken Salad Recipe by Tasty image

Provided by Claire Nolan

Categories Lunch

Yield 4 servings

Number Of Ingredients 22

2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
1 tablespoon olive oil
1 cup sour cream
¼ cup fresh cilantro, minced
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon lime juice
1 head romaine lettuce, chopped
½ cup red onion, diced
½ cup tomato, diced
½ cup orange bell pepper
¾ cup corn
½ cup fresh cilantro, chopped
¼ cup jalapeño, diced
1 avocado
tortilla strip

Steps:

Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
Add the chicken strips. Gently toss salad with the sour cream dressing.
Garnish with avocado slices and tortilla strips.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams

Chicken Rainbow Pasta Salad image

Provided by echo echo

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups cooked chicken (optional)
1 medium cucumber, halved lengthwise and sliced
3/4 cup sliced celery
1/2 cup finely chopped red onion (about 1/2 onion)
1/4 cup finely chopped yellow bell peppers or 1/4 cup orange bell pepper
1 (8 ounce) package tri-color spiral pasta, cooked without salt
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
2 tablespoons nonfat milk
1 teaspoon dried dill
salt (optional)
1/4 teaspoon pepper

Steps:

Combine chicken through rotini in a large bowl.
Blend together dressing ingredients in a small bowl, add to salad and toss to coat.
Chill.

Nutrition Facts : Calories 240.3, Fat 8.5, SaturatedFat 1.9, Cholesterol 11, Sodium 180, Carbohydrate 34.7, Fiber 2, Sugar 3.8, Protein 6.2

Harissa Chicken with Rainbow Salad image

Provided by Donal Skehan

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
6 boneless, skinless chicken thighs
3 tablespoons rose harissa paste
Finely grated zest and juice of 1/2 lemon
2 tablespoons low-fat Greek yogurt
3 tablespoons extra-virgin olive oil
One 220-gram (8-ounce) bag rainbow salad
1 avocado, sliced
One 400-gram (14-ounce) can chickpeas, drained and rinsed
Handful of chopped flat-leaf parsley

Steps:

Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.

Rainbow Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 chicken breast, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
1 cup shredded carrots
1 cup drained canned corn kernels
1 avocado, thinly sliced
1 cup thinly sliced kale leaves
1 cup blueberries
1 cup thinly sliced red cabbage
Simple Vinaigrette, recipe follows
1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
1 1/4 teaspoons kosher salt
Few grinds black pepper
3/4 cup extra-virgin olive oil

Steps:

Preheat the oven to 375 degrees F.
Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices.
Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side.
Set a medium bowl on a kitchen towel folded into an "O" shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days.