203084 strawberry kiwi spinach salad grilled chicken Recipes

fresh baby spinach, ready-to-use grilled chicken breast strips, mandarin oranges, drained, sliced fresh strawberries, red onion, separated into rings, reduced-fat raspberry vinaigrette, honey-roasted sliced almonds

pecan halves, butter, cinnamon, spinach, washed and torn into bite-sized pieces, cooked chicken breasts, diced, strawberry slices, nectarines , slices, poppy seed salad dressing (bottled or homemade )

pillsbury refrigerated pie crusts or 16 prepared tart shells, vanilla yogurt, sour cream, vanilla flavor instant pudding and pie filling mix, 4 serving size, apricot jam or 2 tbsp preserves, halved fresh strawberries, kiwi, peeled, thinly sliced, apricot jam or 2 tbsp preserves

frozen unsweetened strawberries, kiwi fruit, without skin, banana, apple juice, ice

pie crust, low-fat vanilla yogurt, reduced-fat sour cream, instant vanilla pudding, orange marmalade, sliced fresh strawberries, kiwi fruits, peeled, thinly sliced, orange marmalade

crushed strawberries, kiwi fruits, peeled and diced, minced crystallized ginger, powdered pectin, lemon juice, sugar, butter

sugar, white wine vinegar, chopped red onions, dry mustard, salt, olive oil, sliced strawberry, fresh spinach, sliced strawberry, diced red onion

plain low-fat yogurt, minced fresh mint, honey, fresh orange juice, fresh lemon juice, salt, sliced skinless, boneless grilled lemon-herb chicken (about 12 oz), cubed honeydew melon, cubed peeled ripe mango (about 1 mango), fresh baby spinach

grilled chicken breasts, sliced and bite size, canned black beans, drained and rinsed, frozen corn, thawed, onion, chopped, green pepper, chopped, vegetable oil, monterey jack and cheddar cheese blend, taco seasoning , to taste (or do a combo of chili powder, cumin, and garlic powder), flour tortillas, sour cream, to serve on the side, salsa, to serve on the side

grilled chicken breasts, thinly sliced , 3- 6 oz breasts, roasted red peppers , jar, leaves red leaf lettuce or 4 leaves green leaf lettuce, large, reduced-fat feta cheese, scallions, thinly sliced

baby spinach or lettuce leaves, cubed cooked chicken, hulled and sliced fresh strawberries, kiwis, peeled and cut crosswise into 1/4-inch-thick slices, salted dry-roasted cashews, reduced-sodium chicken broth, honey, toasted sesame oil, honey mustard, salt and freshly ground black pepper to taste

torn fresh spinach, fresh strawberries, kiwi fruits, peeled and cut into 1/4 ",slices, sugar, canola oil, raspberry vinegar, worcestershire sauce, paprika, chopped green onions, toasted sesame seeds, poppy seed

fresh strawberries, cut in halves, kiwi fruits, peeled and sliced, fresh spinach, washed and torn into pieces, vegetable oil, strawberry jam, strawberry vinegar

spinach, grilled chicken breast, strawberries, edamame, blue cheese, crumbled, sliced almonds, balsamic vinaigrette

betty crocker suddenly pasta salad classic, mayonnaise, honey mustard, cubed grilled chicken or 2 cups rotisserie chicken, washed fresh baby spinach leaves, tomatoes, halved, stalk celery, chopped (1/3 cup), shredded cheddar cheese (4 oz), hard-cooked eggs, coarsely chopped, bacon , crisply cooked and crumbled

strawberry, kiwi, peeled, lemon, lemon juice, milk, ice cubes

toasted sesame seeds, fresh spinach leaves , torn, fresh strawberries, rinsed, dried, hulled, dressing, salad oil, red wine vinegar, sugar, dried dill weed, onion powder, garlic powder, dry mustard

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.