OVERGREENS RECIPES

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SLICED LEMON-PISTACHIO CHICKEN OVER GREENS RECIPE | MYRECIPES



Sliced Lemon-Pistachio Chicken Over Greens Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings (serving size: 1 1/2 cups salad and 1 chicken breast half)

Number Of Ingredients 12

¾ cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
½ teaspoon salt, divided
½ teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)

Steps:

  • Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.
  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside.
  • Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat.
  • Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 217 calories, CarbohydrateContent 12 g, CholesterolContent 66 mg, FatContent 5.6 g, FiberContent 2.2 g, ProteinContent 29.1 g, SaturatedFatContent 0.9 g, SodiumContent 427 mg

BBQ SALMON OVER MIXED GREENS RECIPE | ALLRECIPES



BBQ Salmon over Mixed Greens Recipe | Allrecipes image

Barbecued salmon fillets served with a homemade vinaigrette dressing on a bed of mixed greens. This recipe is full of flavor and color and is sure to impress.

Provided by MARBALET

Categories     Seafood    Fish    Salmon

Total Time 6 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 16

2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
½ teaspoon ground allspice
½ teaspoon ground cumin
¼ teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
olive oil
1?½ cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
½ cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried

Steps:

  • In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
  • Preheat grill for high heat.
  • Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
  • In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
  • Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.

Nutrition Facts : Calories 412.9 calories, CarbohydrateContent 16.2 g, CholesterolContent 92.4 mg, FatContent 22.8 g, FiberContent 3.9 g, ProteinContent 36.1 g, SaturatedFatContent 3.3 g, SodiumContent 1441 mg, SugarContent 10.3 g

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