CHICKEN SALAD NUTRITION RECIPES

CHICKEN SALAD RECIPES | BBC GOOD FOOD

Chicken salad recipes | BBC Good Food image

Serve up a bright plate of goodness with our fuss-free chicken salad recipes, including chicken caesar, satay chicken and warm chicken salads.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN FIESTA SALAD RECIPE | ALLRECIPES

Chicken Fiesta Salad Recipe | Allrecipes image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories Salad Taco Salad Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, CarbohydrateContent 42.2 g, CholesterolContent 35.9 mg, FatContent 6.4 g, FiberContent 10.5 g, ProteinContent 23 g, SaturatedFatContent 1.1 g, SodiumContent 1605.9 mg, SugarContent 7.4 g

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CHICKEN SATAY SALAD RECIPE | BBC GOOD FOOD

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
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CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES

Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy
From jamieoliver.com
Total Time 25 minutes
Calories 418 calories per serving

1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

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CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES

1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
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7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

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BLT CHICKEN SALAD RECIPE: HOW TO MAKE IT

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Reviews 4.9
Total Time 20 minutes
Category Lunch
Calories 281 calories per serving

In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

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Reviews 4.7
Total Time 55 minutes
Category main-dish
Calories 325 calorie per serving

Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

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Calories 77 kcal per serving

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