SALAD WITH SUN DRIED TOMATOES RECIPES

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SUN-DRIED TOMATO CHICKEN SALAD RECIPE - FOOD.COM



Sun-Dried Tomato Chicken Salad Recipe - Food.com image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken in shallow baking dish, add chicken stock & white wine.
  • Bake uncovered in preheated oven for 10 minutes.
  • Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
  • Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
  • When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
  • Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
  • In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
  • Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, FatContent 20.8, SaturatedFatContent 2.7, CholesterolContent 65.6, SodiumContent 625.2, CarbohydrateContent 20.1, FiberContent 2.6, SugarContent 7.4, ProteinContent 24.6

SUN-DRIED TOMATO PASTA SALAD | SOUTHERN LIVING



Sun-Dried Tomato Pasta Salad | Southern Living image

Let's hear if for the ultimate summer side.

Provided by Ali Ramee

Total Time 30 minutes

Number Of Ingredients 12

1 pound uncooked farfalle pasta
1 (8-oz.) jar sun-dried tomatoes in oil, undrained
2 ounces Parmesan cheese, grated (about ½ cup)
? cup pine nuts
1 teaspoon red wine vinegar
½ teaspoon kosher salt
½ teaspoon crushed red pepper
? cup olive oil
1 cup loosely packed fresh basil leaves (about ¾ oz.)
½ cup coarsely chopped fresh flat-leaf parsley
½ cup crumbled feta cheese (from 1 [4-oz.] container)
¼ cup coarsely chopped fresh dill

Steps:

  • Prepare pasta according to package directions. Drain pasta, and return to pot.
  • While pasta cooks, place sun-dried tomatoes (with jarred oil), Parmesan, pine nuts, vinegar, salt, and crushed red pepper in a food processor. Pulse until mixture forms a paste, about 5 pulses. With processor running, pour in olive oil through food chute until combined (pesto will be thick, but mixture should still spin inside processor). If mixture is too thick, add water as needed, 1 tablespoon at a time, until desired consistency.
  • Add pesto to drained pasta in pot; stir to combine. Add basil, parsley, feta, and dill; gently fold into pasta. Serve warm Or at room temperature.

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SUN-DRIED TOMATO CHICKEN SALAD RECIPE - FOOD.COM
This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.
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