SALAD PLATE RECIPES

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CHICKEN VEGGIE SALAD PLATE RECIPE: HOW TO MAKE IT



Chicken Veggie Salad Plate Recipe: How to Make It image

When you don’t want to spend a lot of time in the kitchen, this single-serving main dish salad takes just minutes to assemble. Alanna Eaby of Paramount, California submitted the recipe.

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 12

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1/8 teaspoon salt
1/2 cup cubed cooked chicken
12 green grapes, halved
1 celery rib, chopped
2 whole fresh mushrooms, thinly sliced
1 fresh broccoli floret
2 slices cucumber
2 fresh sugar snap peas
2 to 3 lettuce leaves
3 pecan halves

Steps:

  • In a small bowl, combine the mayonnaise, yogurt and salt. Stir in the chicken, grapes and celery. Cover and refrigerate for at least 1 hour. , Arrange the mushrooms, broccoli, cucumber and peas on a lettuce-lined plate. Top with chicken salad and pecans.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

TACO SALAD PLATE RECIPE | EATINGWELL



Taco Salad Plate Recipe | EatingWell image

Tacos can be a messy meal but when eaten as a salad with baked tortilla chips, there's less of a mess. Instead of using cooked and seasoned ground beef, this recipe calls for salsa-flavored burgers.

Provided by Diabetic Living Magazine

Categories     Healthy Taco Recipes

Total Time 40 minutes

Number Of Ingredients 12

1 pound 90% lean ground beef
? cup bottled salsa
4 cups shredded romaine lettuce
½ (15 ounce) can lower-sodium black beans, rinsed and drained (2/3 cup)
1 medium tomato, chopped
½ cup chopped yellow or orange sweet pepper
1 ripe avocado, halved, seeded, peeled, and cut up
3 tablespoons water
1 tablespoon lime juice
? teaspoon crushed red pepper
? teaspoon ground cumin
2 cups baked tortilla chips (1 ounce)

Steps:

  • In a medium bowl combine beef and salsa. Shape beef mixture into four 3/4-inch-thick patties.
  • For a charcoal grill, place burgers on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover; grill as above.)
  • Meanwhile, divide lettuce among four serving plates. Top with specified amounts of beans, tomato, and sweet pepper. In a small resealable plastic bag place the avocado, water, lime juice, crushed red pepper (if using), and cumin. Seal bag and knead the bag until avocado is mashed and mixture is combined.
  • Place a grilled burger with each salad. Snip a hole in one corner of the bag containing the avocado mixture; squeeze the mixture over burgers and arrange tortilla chips on plates.

Nutrition Facts : Calories 336.6 calories, CarbohydrateContent 20.7 g, CholesterolContent 72 mg, FatContent 17.1 g, FiberContent 6.7 g, ProteinContent 27.6 g, SaturatedFatContent 4.8 g, SodiumContent 308.3 mg, SugarContent 2.5 g

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