Best Romaine Lettuce With Chicken Almonds And Curry Vinaigrette Recipes

CHICKEN ROMAINE SALAD

Chicken Romaine Salad image

Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup canola oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

Steps:

Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE LETTUCE WITH CHICKEN, ALMONDS AND CURRY VINAIGRETTE

Romaine Lettuce With Chicken, Almonds and Curry Vinaigrette image

Chicken and almonds are another match made in Heaven-(St. Francis may disagree....) From our local newspaper, source unknown unfortunately. Use fresh ingredients. Good use of leftover chicken.

Provided by COOKGIRl

Categories Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 head romaine lettuce (or any crisp lettuce)
2 cups cooked chicken, diced
1 cup red cabbage, shredded
3/4 cup sliced almonds, toasted
2 tart green apples, cored, seeded and cut into 1/2-inch cubes (can leave unpeeled if you wish)
1/2 cup red onion, diced
1/3 cup white wine vinegar
2 tablespoons fresh chives, minced (NOT dried)
1 tablespoon curry powder (or less, depending on its "heat")
2 teaspoons light brown sugar, packed
1 teaspoon soy sauce
1 garlic clove, finely minced
1/2 cup extra virgin olive oil

Steps:

Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.
Toast the almonds and set aside to cool.
In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
Serve the remaining vinaigrette on the side.

Nutrition Facts : Calories 547.9, Fat 41.2, SaturatedFat 5.8, Cholesterol 52.5, Sodium 157.4, Carbohydrate 24.9, Fiber 8.2, Sugar 13.7, Protein 24.2