Best Rustic Chicken Salad With Spring Vegetables Recipes

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VEGGIE-LOADED SPRING CHICKEN SALAD



Veggie-Loaded Spring Chicken Salad image

Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you'll want to make again and again.

Provided by Taesha Butler

Categories     Salad

Time 10m

Number Of Ingredients 9

5 cups shredded or chopped cooked chicken
3/4 cup mayo ((or to taste))
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder ((or to taste))
salt to taste
pepper to taste
1 cup shredded red cabbage
1 cup grated carrot
1 cup loosely packed chopped baby spinach

Steps:

  • In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
  • Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
  • Enjoy immediately or store in fridge for up to 4 days.

Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 9 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

RUSTIC CHICKEN SALAD



Rustic Chicken Salad image

Categories     Salad     Chicken     Poultry     Tomato     Vegetable     Quick & Easy     Fennel     Summer     Boil     Parade

Yield Makes 8 servings

Number Of Ingredients 15

1 onion, quartered
2 celery ribs, with leaves
2 carrots, peeled and halved
6 parsley sprigs and 2 bay leaves
Salt, to taste
4 peppercorns
8 boneless chicken-breast halves, 6 ounces each
2 medium-sized fennel bulbs, cored (ferns reserved and chopped)
1/2 pounds tender green beans (stem ends trimmed), blanched
3 cups ripe cherry tomatoes or grape tomatoes, halved
3 tablespoons large capers, drained
1 cup black olives (Niçoise or Gaeta)
1/2 cup whole flat-leaf parsley leaves
Salt and freshly ground black pepper, to taste
3/4 cup Sunshine Vinaigrette

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.

GRILLED CHICKEN SALAD WITH SPRING VEGETABLES



Grilled Chicken Salad with Spring Vegetables image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 17

Vinaigrette
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
Salt and pepper
4 whole boneless, skinless chicken breasts
2 tablespoons fresh rosemary
1 red pepper, julienned
1 yellow pepper, julienned
1 red onion, sliced
1/3 cup olive oil
1/2 cup water chestnuts, sliced
1/2 cup sundried tomatoes, blanched, chopped
1/2 pound asparagus, blanched and cut into thirds
1/2 pound Gorgonzola or stilton
1/2 cup country ham, diced
6 heads bibb lettuce, washed

Steps:

  • Viniagrette: Whisk together all ingredients and set aside.
  • Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil.
  • Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl.
  • Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well.
  • Line plates with bibb lettuce and place chicken salad on top

SPRING CHICKEN SALAD



Spring Chicken Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/2 pound small red-skinned potatoes, halved
Kosher salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Steps:

  • Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
  • Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
  • Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams

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