46 tossed salad with chicken Recipes

uncooked bow tie pasta, cubed cooked chicken breast, chopped sweet yellow, red and green pepper, chopped red onion, salad supreme seasoning, seasoned salt, zesty italian salad dressing

mixed salad greens (8 cups), tomatoes or 1 cup grape, bell pepper, cut in thin strips, red onion, slices separated into rings, sliced carrot, sliced cucumber, cooked boneless chicken breasts, cut in thin strips, black pepper , 5 to 8 twists peppercorn grinder, olive oil, diced onion, minced garlic, chipotle chiles in adobo, chopped, fresh raspberries, rinsed, raspberry vinegar, granulated sugar, salt

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

sloppy joe seasoning mix (williams if you can get it), barbecue sauce, divided, melted butter, boneless skinless chicken breast halves, ranch dressing, taco seasoning mix, tossed mixed salad greens, black beans, rinsed and drained, green onions, chopped, tomato, chopped, shredded cheddar cheese or 1 1/2 cups monterey jack cheese or 1 1/2 cups colby-monterey jack cheese, chili-flavored corn chips or 1 1/2 cups barbecue-flavored corn chips

pineapple chunks, sugar, cornstarch, grated orange peel, dried basil, pepper, boneless skinless chicken breast halves (4 oz), ready-to-serve salad greens, mandarin oranges, drained, cashews

head small cabbage, shredded, red bell pepper, thinly sliced, ramen noodles, vegetable oil, sesame seeds, cooked diced chicken, cold, brown sugar, salt, pepper, rice vinegar, sesame oil, soy sauce, ground ginger, red pepper flakes, garlic clove, minced, green onions, chopped (top half tossed out)

spaghetti, italian salad dressing, olive oil, tomatoes, chopped, cubed cooked chicken, grated parmesan cheese

eggs, sugar, water, vinegar, dry mustard, fresh ground pepper, fresh tender spinach leaves , torn in bite-size pieces, fresh mushrooms, sliced, celery ribs, sliced, tomatoes, cut into wedges, cucumber, sliced, boneless skinless chicken breast, grilled and sliced, hard-cooked eggs, cut into wedges

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.

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)

b &s chicken reast, cut in a out 1 inch ite sized pieces, oil , for woking the chicken, drained mandarin orange segments , usually canned, mixed greens, the crisper the better ,like iceberg or romain,depending on what available, hard-boiled egg , diced because i had it to use up (optional), mild salad oil, vinegar, honey, chopped roasted cashews (i suppose you could use peanuts), salt , to taste

canola oil, garlic, lemon , juice of, lemon , zest of, dried oregano, salt, black pepper, water, garlic, chopped, sun-dried tomatoes, feta cheese, olive oil, canola oil, lemons , juice of, lemons , zest of, salt, black pepper, water, boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, pasta , bow-tie,cooked aldente,tossed with a bit of, olive oil, chopped olives, fresh oregano, coarsely chopped

chopped, cooked chicken , tossed with bbq sauce until coated, handful of lettuce leave mix (iceberg, carrots and red cabbage), thawed frozen corn, diced red onion or scallions, several grape tomatoes, cheddar jack cheese, fried corn tortillas cut into strips (cut fresh corn tortillas into strips and fry them in vegetable oil till crisp, drain then cool), dressing, mix 1/2 bbq sauce with 1/2 marzetti s ranch dressing, bob evans wildfire barbecue sauce

olive oil, zucchini, medium, sliced, yellow squash, medium, sliced, boneless skinless chicken breasts , cut into bite sized pieces, tomatoes, wish bone italian salad dressing, spinach penne or 3 cups whole wheat penne, cooked, drained, fresh basil, chopped, reduced-fat feta cheese, crumbled

cooked, diced chicken, cooked white rice, avocados, peeled, diced , and tossed with 1 tbsp lemon juice, chopped onion, mayonnaise, pepper, salt, chopped fresh parsley leaves, avocado, peeled and mashed with 2 tbsp lemon juice, mayonnaise, sour cream, worcestershire sauce, chopped onion, garlic, minced, salt, cayenne pepper, thick, crusty bread , multi-grain or sourdough, for serving, lemon wedges, for garnish

cooked chicken, diced, cooked white rice, avocados, peeled, diced , and tossed with, lemon juice, onion, chopped, mayonnaise, pepper, salt, fresh parsley, chopped, avocado, peeled and mashed with, lemon juice, mayonnaise, sour cream, worcestershire sauce, onion, chopped, garlic cloves, minced, salt, cayenne pepper

baby spinach, raw washed & dried, clementine oranges, peeled and separated into individual segments, cooked chicken meat ( i had 2 chicken legs in the fridge), sweet onion, very thinly sliced, almond accents , sunkist original oven roasted, orange marmalade, orange juice, canola oil, rice vinegar or white wine vinegar, hot chinese mustard or dijon-style mustard, tarragon, mint, salt, pepper

cooked chicken, chopped, red onion, minced, red seedless grapes, sliced in half, fresh rosemary, minced, fresh basil, very thinly sliced, fresh thyme, minced, walnuts, chopped and toasted, mayonnaise, dijon mustard, lime juice, salt , to taste, pepper , to taste