Best Rustic Chicken Salad Recipes
RUSTIC CHICKEN SALAD
Steps:
- 1. Place 4 quarts of water in a large pot. Add the onion, celery, carrots, parsley, bay leaves, salt, and peppercorns. Bring to a boil. Reduce heat; simmer for 15 minutes.
- 2. Add the chicken; return to a boil. Reduce heat; simmer for 15 minutes or until cooked through. Remove from the liquid and cool to room temperature. Remove the skin.
- 3. Shred the chicken into large pieces. Place in a large bowl.
- 4. Trim the fennel bulbs and slice lengthwise into strips 1/4-inch wide. Add to chicken with the green beans, tomatoes, capers, olives, parley, and chopped fennel ferns.
- 5. Season with salt and pepper. Shortly before serving, toss with the vinaigrette to prevent the greens from discoloring.
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by My Food and Family
Categories Home
Time 56m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
RUSTIC CHICKEN BREAD SALAD
Make and share this Rustic Chicken Bread Salad recipe from Food.com.
Provided by Tootalltygerlily
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread bread cubes in a single layer on a baking sheet.
- Bake 5 minutes; stir.
- Continue baking 3 to 5 minutes or until toasted.
- Cool.
- Whisk vinegar with garlic, salt and pepper, then add olive oil.
- Core tomatoes; cut lengthwise down the centre into bite-sized wedges.
- Place in a large salad bowl suitable for tossing.
- Cut red onion into rings and add to tomatoes along with olives and basil.
- Whisk dressing; pour over tomato mixture.
- Stir gently from bottom until well mixed.
- Leave at room temperature, stirring occasionally, until ready to use.
- When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss.
- Serve right away garnished with Parmesan cheese.
Nutrition Facts : Calories 394, Fat 25.3, SaturatedFat 5.3, Cholesterol 11, Sodium 991.3, Carbohydrate 33, Fiber 3.1, Sugar 5.2, Protein 9.9
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
From Kraft Food and Family. I haven't made this yet, but it sounds like a wonderful summer main dish salad! Prep time includes marinating time.
Provided by Chris Reynolds
Categories Chicken Breast
Time 56m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken in a resealable plastic bag. Add 1/4 cup of the dressing. Turn bag over to coat chicken. Refrigerate 30 minutes.
- Preheat grill to medium heat. Remove chicken from marinade. Grill chicken 6 to 8 minutes on each side until cooked through; cut chicken into strips. Discard marinade.
- Place salad greens on serving platter; top with the beans, tomatoes, and chicken. Drizzle with remaining 1/4 cup dressing; sprinkle with cheese and onions.
Nutrition Facts : Calories 247.5, Fat 10, SaturatedFat 1.7, Cholesterol 65.8, Sodium 581.9, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 28.7
RUSTIC CHICKEN SALAD WITH SPRING VEGETABLES
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
- Place salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.
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