NAPA VALLEY CHICKEN SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the dressing and mustard and stir until well blended.
- In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.
HEALTHY NAPA CHICKEN SALAD
Provided by Danielle Sepsy
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
- For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
- Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!
GINGER CHICKEN WITH CRISP NAPA SALAD
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
- In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
- Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
- Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
- Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.
WESTBORN MARKET NAPA CHICKEN SALAD
Steps:
- Amount and proportions tbd based on quantity desired. See comments above for label order of ingredients.
- Mayonnaise description on label as follows: soybean oil, egg yolk, water, distilled vinegar, high fructose corn syrup, salt, mustard seed, calcium disodium edita, dried garlic, onion.
- Poppyseed dressing description on label as follows: high fructose corn syrup, soybean oil, white wine vinegar, sugar, egg yolk, onion juice, salt, poppyseed water, dehydrated onion, mustard seed, garlic juice, titanium dioxide, polysorbate 60, sodium benzoate added as a preservative, xathan gum, propolene glycol alginate, calcium disodium edita.
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