83 vinaigrette salad diced chicken Recipes

chicken breasts (skinless, boneless ), lemon-herb marinade (can be your favourite brand, or recipezaar recipe id #19813), pre-packaged mixed salad greens, rinsed and patted dry, avocado, peeled and diced, mushrooms, cleaned and sliced, pine nuts, blue cheese, crumbled (optional), lemon vinaigrette (i recommend bergy s vinaigrette, recipe id # 16611)

chopped fresh cilantro, orange juice, lime juice, tequila, extra virgin olive oil, honey, black pepper, ground red pepper, corn tortillas , cut into 1/2-inch wide strips, ground cumin, salt, paprika, ground red pepper, orange juice, low sodium soy sauce, minced garlic, chili powder, boneless skinless chicken breast halves, jicama, peeled and cut into thin strips, mango, peeled and diced, mixed salad greens

broccoli coleslaw mix, red peppers, diced (2 large), carrots, shredded, pineapple tidbits , juice reserved, boneless skinless chicken breasts, cooked and cubed, cashews or 28 g sliced almonds, pineapple juice, white wine vinegar, splenda sugar substitute, olive oil, poppy seed

chicken broth, pearl barley, english cucumber , halved lengthwise, seeds removed and cut into medium dice, grape tomatoes, halved, celery, thinly sliced, chopped fresh dill, balsamic vinaigrette, salt and pepper, pine nuts or 1/2 cup slivered almonds, toasted

skinless, boneless chicken breast halves, kosher salt, divided, freshly ground black pepper, mexican pork chorizo, casings removed, sliced onion, diced carrot, diced yellow bell pepper, diced red bell pepper, diced green bell pepper, unsalted chicken stock, chopped fresh cilantro, green salad with simple vinaigrette

skinless, boneless chicken breast halves, italian-style salad dressing, granny smith apple, cored and diced, lemon juice, head romaine lettuce, chopped, avocado, diced, feta cheese, crumbled, diced fresh strawberries, dried cranberries, balsamic vinaigrette , or to taste

salad greens (8 cups mixed lettuce), cilantro, fresh minced, tomatoes, diced, black beans, drained, corn, drained, tortilla chips, crushed, cheddar cheese, shredded, salt , to taste, black pepper , to taste, chicken, cooked diced (optional), raspberry walnut vinaigrette dressing (ken s steakhouse lite), honey, guacamole

chicken breast halves, small and skinless, garlic vinaigrette, water, saffron , crushed filaments, basmati rice, sea salt, capsicums, cut into 1/4 inch dice, onion, red and finely diced, tomato, peeled and seeded and diced, black pepper, freshly ground, shrimp, medium shelled and deveined, white wine, olive, for garnish

spring salad greens, boneless skinless chicken breast, kraft honey dijon vinaigrette, diced apple, goat cheese, sliced apple, candied walnuts

vinaigrette, lemon juice, olive oil, dijon mustard, salt and pepper, whole boneless, skinless chicken breasts, fresh rosemary, red pepper , julienned, yellow pepper , julienned, red onion, sliced, olive oil, water chestnuts, sliced, sundried tomatoes, blanched, chopped, asparagus, blanched and cut into thirds, salt and pepper, gorgonzola or stilton, country ham, diced, heads bibb lettuce, washed

dijon mustard, balsamic vinegar, rice vinegar, basil oil , recipe follows, extra virgin olive oil, cooked chicken , picked off of the bone, skin and all, shredded, blanched fusilli pasta, ripe tomatoes, medium dice, thai basil , picked, reserve a few tops, for garnish, garlic, minced ginger, limes, juiced, salt, sugar, canola oil, thai basil leaves, salt and black pepper

chicken broth, uncooked couscous, garbanzo beans, rinsed and drained, green onion tops, sliced, carrots, shredded, red bell pepper, seeded and diced, pitted kalamata olives, coarsely chopped, mint vinaigrette, shredded lettuce or cabbage, crumbled feta cheese (optional)

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)

fresh boneless skinless chicken breast, chipotle chili dry rub seasonings , from specialty store to taste, vegetable oil, chopped salad greens, washed (romaine, iceberg, etc), red bell peppers, cut 1/4-inch dice, green bell peppers, cut 1/4-inch dice, red onions, cut 1/4-inch dice, corn kernels, fresh (or thawed frozen ), celery, cut 1/4-inch dice, black beans, drained, rinsed (1/8 of a 15-oz can), tri-color corn tortilla strips (or crushed chips), smoky tomato vinaigrette (or dressing of your choice), shredded monterey jack pepper cheese

boneless skinless chicken breast halves, italian salad dressing, granny smith apple, cored and diced, lemon juice, head romaine lettuce, chopped, avocado, diced, feta cheese, crumbled, diced fresh strawberries, dried cranberries, balsamic vinaigrette (to taste)

fleur de sel , to coat, coarse ground black pepper , to coat, free range chickens (4 to 6 lb each), canola oil, butter, minced shallots, minced garlic, sliced shiitakes, quartered button or cremini mushrooms, white wine, chicken stock, dark soy sauce, chopped fresh thyme, shucked english peas, blanched, shucked edamames, blanched, shucked favas, blanched, diced peeled carrots, blanched, sugar snap peas, cut into 1/4-inch lengths, blanched, white truffle oil, salt and black pepper, chopped chives, chicken from above , picked off of the bone, skin and all, shredded, ragout, basil oil , recipe follows, crock pots, puff pastry sheets , 3 by 3 inches, docked, garlic, minced ginger, limes, juiced, salt, sugar, canola oil, thai basil leaves, salt and black pepper, to taste, leftovers: chicken , tomato and pasta salad with basil vinaigrette, dijon mustard, balsamic vinegar, rice vinegar, basil oil , see recipe above, extra virgin olive oil, chicken from above , picked off of the bone, skin and all, shredded, blanched fusilli pasta, ripe tomatoes, medium dice, thai basil , picked, reserve a few tops, for garnish

cooked chicken, diced, dried cherries, celery ribs, diced, avocado, diced, mayonnaise, sour cream, spicy brown mustard, lime juice, raspberry vinaigrette dressing, poppy seed, sunflower seeds, salt, pepper, parsley