Side Dishes and Sauces - Chicken salad recipes




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Kelly_S
09-23-1999, 11:46 PM
* Exported from MasterCook *

Low-Fat Asian Chicken Salad - 8 Points

Recipe By : Top Secret Recipes Version of Applebee's
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup teriyaki sauce -- or marinade
4 pieces boneless & skinless chicken breast
2 cups water
1/2 cup granulated sugar
3 tablespoons pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups romaine lettuce leaves -- chopped
8 cups iceberg lettuce leaves -- chopped
6 cups shredded cabbage -- red and green
2 cups shredded carrots
1 cup chopped green onions
1 1/3 cups chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2. Prepare the dressing by combining next nine ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.

4. Combine the romaine and iceberg lettuce, cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.

5. Divide the tossed greens among four plates. S prinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.

6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Calories: 485.6
Fat grams: 7.1
Fiber grams: 9.8

W/W Points: 8

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NOTES : "As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads." Original recipe provided the following Nutrition Facts: 575 Calories and 12 Fat Grams


Tara
08-20-2000, 09:26 AM
* Exported from MasterCook *

Chicken Fiesta Salad - 4 Points

Recipe By : Quick & Easy Menus
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Or Turkey Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 4 Oz. skinned -- boned chicken
-- breast halves
1/3 Cup fresh lime juice -- divided
cooking spray
1 Teaspoon olive oil
3 Tablespoons chopped green onions
1 Cup chopped seeded yellow tomato
1 Cup chopped red bell pepper
2 Tablespoons chopped seeded jalapeno pepper
2 Tablespoons water
2 Teaspoons honey
2 Cups thinly sliced red leaf lettuce
1 Cup thinly sliced iceberg lettuce
1 Cup thinly sliced boston lettuce
1 15 Oz. Can black beans -- drained
1/4 Cup fat-free sour cream

1. Combine chicken and 2 tablespoons lime juice in a heavy-duty, zip-top plastic bag; seal bag, and shake to coat chicken. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add green onions; saute 1 minute. Add tomato and chopped peppers; saute 2 minutes. Add remaining lime juice, water, and honey; cook over medium heat until thoroughly heated. Remove from heat; set aside, and
keep warm.

3. Remove chicken from marinade; discard marinade. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until done. Cut chicken
into thin slices; set aside, and keep warm.

4. Combine lettuces in a bowl; toss well. Divide lettuce mixture evenly among salad plates; top with black beans. Arrange chicken evenly over beans. Spoon tomato
mixture over chicken, and top each serving with 1 tablespoon sour cream.

Yield: 4 servings.

POINTS: 4;

Exchanges: 2 veg, 2 very lean meat, 1 starch, 1/2 fat. Per serving: Cal 249(17% from fat); Pro 27.5g; Fat 4.6g(sat 0.9g); Carb 25.2g; Fib 4.5g; Chol 54mg; Iron 3.2mg; Sod 223mg; Calc 58mg.

------------------
tarlette@aol.com

"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

Kelly_S
01-12-2001, 11:24 PM
* Exported from MasterCook *

Applebee's Low-Fat Asian Chicken Salad - 9 or 10 Points

Recipe By : Top Secret Recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup teriyaki sauce
1 pound boned and skinned chicken breasts
FAT-FREE ASIAN DRESSING
2 cups water
1/2 cup granulated sugar
3 tablespoons pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
SALAD
8 cups romaine lettuce -- chopped
8 cups iceberg lettuce leaves -- chopped
3 cups shredded red cabbage
3 cups shredded cabbage
2 cups shredded carrots
1 cup chopped green onions
1 1/3 cups chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.

4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.

5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.

6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Calories: 491.5
Fat grams: 7.0
Fiber grams: 8.8
Carbohydrate grams: 74.3

W/W Points: 10 (9 on the 10% Difference Program)

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NOTES : Top Secret Recipes provided the following nutritional information: 575 Calories and 12 gms fat.


Kelly_S
01-12-2001, 11:25 PM
* Exported from MasterCook *

Applebee's Low-Fat Blackened Chicken Salad -11 or 12 Points

Recipe By : Top Secret Recipes
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRESSING
1/4 cup fat-free mayonnaise
1/4 cup dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
MARINADE
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce
CAJUN SPICE BLEND
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
8 ounces boned and skinned chicken breasts
2 tablespoons reduced-calorie margarine
SALAD
8 cups iceberg lettuce -- chopped
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup fat-free mozzarella cheese
1/2 cup fat-free cheddar cheese
1 large tomato -- diced
1 hard-boiled egg -- diced

1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. S pread the chicken over the top of the salad and serve immediately with dressing on the side.

Calories: 577.7
Fat grams: 12.4
Fiber grams: 6.4
Carbohydrate grams: 6.4

W/W Points: 12 (11 on the 10% Difference Program)

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Serving Ideas : Serves 2 as an entree.

Parsp
01-31-2001, 10:19 PM
Are the points for 1/2 or the whole thing?
I thought Applebees Blackened Chicken salad was only 5.5 for small or 8 for large.
Thanks,
Paige

[This message has been edited by Parsp (edited 01-31-2001).]

Kelly_S
02-01-2001, 12:44 AM
This is a copycat recipe so the points may be higher and this recipe makes 2 servings so the points are for 1 serving.

Lamorgan
04-11-2001, 12:31 PM
1 (3oz) boneless, skinless chicken breast
1 lrg salad (no dressing)
1pkg Taco seasoning
1pkg Fajita seasoning

Sprinkle Fajita seasoning, cook chicken in strips or cubes. Add water and taco mix. Cook til chicken absorbs some mix, and put it over the salad. The sauce acts as salad dressing.

3 points.

Baby Sister
01-09-2002, 09:41 AM
This would be great with 2 Tablespoons of Naturally Fresh Lite Ranch dressing!! That's the ONLY lite Ranch I like!

sfpowell2000
08-13-2002, 07:25 PM
I'm looking for a low fat chicken salad recipe that includes fruit. Bob Evans restaurant use to serve one with grapes and strawberries in it that was really good. If I can find a recipe I think I can "skinny it down" for Weight Watchers. Can anyone out there help?

LilBinkey
10-05-2002, 05:04 PM
I hope this recipe helps u...:)

LIGHT CHICKEN SALAD :chef:
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

LilBinkey
10-05-2002, 05:17 PM
LIGHT CHICKEN SALAD
3 Points Per Serving

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts (OPITIONAL)
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

ENJOY :)
~LiLBinkey~ :dancer:

LilBinkey
10-05-2002, 05:36 PM
* Exported from MasterCook *

Ranch Taco Chicken Salad :)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb boneless skinless chicken breasts -- cut in strips
1 tablespoon chili powder
1 16 0z package salad greens
1 8 oz bottle ranch dressing Fat Free
1 cup thick n chuncky salsa
1 cup cheddar cheese, lowfat -- shredded
1/2 cup Low Fat baked tortilla chips -- crushed

Spray Pan with Nonstick Cooking spray.
1. Cook chicken, and chili powder in large nonstick skillet on medium-high heat 8 minutes or until chicken is cooked through, stirring occasionally.

2. Toss chicken mixture, greens, salsa, dressing and cheese in large bowl.

3. Sprinkle with chips.
Per Serving = 3 WW Points

FLgal
10-06-2002, 11:05 AM
How much is a serving?

LilBinkey
10-06-2002, 02:22 PM
1 cup

AdenaLatrell
09-15-2003, 09:38 AM
I tried this recipe awhile ago....it was GREAT!!! I miss placed the recipe...so thanks for posting it.

LilBinkey
09-15-2003, 03:46 PM
Your Welcome!!! :-)

DebbieRison
12-28-2004, 03:15 PM
I am going to try this recipe. I really love homemade Chicken Salad. This sounds like a good one. thanks. Debbie Rison :)

PhoenixFlower
03-21-2005, 03:40 PM
Is this using fresh or dried ginger?

mauvaisroux
01-09-2006, 01:16 PM
Makes 4 servings

Ingredients:
3 cups chopped tomato
3/4 cup red or yellow bell pepper, diced
1/4 cup red onion, finely chopped
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
1 pound boneless skinless chicken breast
3 tablespoons Cajun seasoning
1 pound sugar snap pea
8 cups romaine lettuce

Combine first 7 ingredients. Cover and chill.

Combine, lemon juice, mustard, water and honey in bowl. Cover and chill.

Rub chicken with spicy seasoning Coat large heavy skillet with cooking spray. Heat over medium-high until hot. Add chicken and cook 7 minutes on each side until done. Cut across grain into thin slices.

Steam snap peas until al dente (tender but still a little crisp). Remove and cool under cold water.

Place dressing ingredients in a large bowl Toss with snap peas and lettuce. Divide between plates. Top with cooked chicken and tomato salad mixture.

Nutrition Facts
Amount Per Serving: Calories 351 - Fat 9g, Dietary Fiber 5g

mauvaisroux
01-09-2006, 01:19 PM
Makes 6 servings

Ingredients:
Nonstick cooking spray
1 pound boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 4 oz. can mandarin orange sections
8 ounces orzo, cooked and cooled to room temperature
1/2 cup dark raisins

Citrus Vinaigrette:
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt

Directions"
Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and longer pink in center. Cut chicken into strips or cubes.

Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight.

Stir in raisins just before serving. Season taste with salt and black pepper, if desired. Garnish as desired. For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid and shake to mix.

Nutrition Facts
Amount Per Serving: Calories 393 - Fat 11g, Dietary Fiber 1g

abbay
08-07-2010, 07:19 AM
wow thanks for sharing...I like crispy chicken with chicken salad....here is my crispy chicken recipe...


http://www.kfcchickenrecipe.com/kfc-crispy-chicken-recipe.html