Refreshing Chicken Salads
It getting to be salad season
With the warm weather coming our minds begin turning towards dinners that are lighter and less fattening. After all, many of us want to look good in those shorts or swimsuit that everyone will be wearing.
During the spring and summer I find myself eating more salads. They are refreshing, they generally don't heat the body up the way a hot meal does. They also are lighter while still filling. You don't feel as bloated after eating a big bowl of salad as you do a big plate of meat and potatoes. And the best part is there are so many different types of salads, the sky is the limit.
You can make a salad out of most anything. And the extra added bonus is that salads are generally healthy, containing less fat and calories. I decided to get together recipes of salads containing chicken. I am going to share some of my favorite recipes. I hope you enjoy them as much as I do.
One of my very favorite recipes for salads containing chicken is a Cobb salad. This is a great recipe.
1 bag of salad greens
3 to 4 cups leftover chicken, chopped
4 hard boiled eggs, peeled and chopped
2 medium tomatoes, chopped
2 avocados, peeled and chopped
1/4 cup white onion, chopped
1/4 pound blue cheese, crumbled
6 bacon slices, crumbled
1 clove garlic, finely diced
balsamic vinaigrette dressing
On a large platter, make a bed of lettuce using bag of pre cut salad greens.
On top of lettuce bed arrange chicken, eggs, tomatoes, and avocado in rows in order of your choice.
Sprinkle garlic, onion and bacon on top of rows.
Pour balsamic dressing over top.
"Love, like a chicken salad a restaurant has, must be taken with blind faith or it loses its flavor”— Helen Rowland
Chicken and rice salad
2 cups leftover chicken, chopped
2 cups leftover brown rice
1 cup frozen peas
1 cup cabbage, shredded
1/4 cup carrot, shredded
1/4 cup celery, thinly sliced
1/4 cup white onion, thinly sliced
1 clove garlic, finely diced
1 to 2 tbsp Parmesan cheese
balsamic vinaigrette, to taste
In a large bowl toss together thawed peas, rice, cabbage, carrot, onion, celery, garlic, Parmesan cheese and dressing. Serve cold. Enjoy.
Don't spend the egg money before the hen lays the eggs - don't plan on an outcome before it actually happens.
Chicken salad sandwich
2 cups leftover chicken
1/4 cup white onion, finely chopped
1/4 cup celery, finely chopped
2 tbsp pimento, finely chopped
1/4 cup low fat mayonnaise
1 tbsp low fat ranch dressing
Mix together all ingredients. Spread on whole wheat or rye bread. Makes a great tasting, low calorie, low fat sandwich.
"When arguing with a chicken, a grain of corn is always wrong."— African Proverb
Kitchen Sink Chicken Salad
1 bag of pre-cut salad greens, of your choice
2 cups leftover cut up chicken
2 large tomatoes, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 avocado, chopped
2 scallions chopped
1 14 oz can artichoke hearts, drained and chopped
3 hard boiled eggs, chopped
1/2 cup shredded cheddar cheese
1 clove garlic
Crush 1 clove of garlic and rub inside of large bowl to season.
Mix together all ingredients, except Parmesan cheese.
Sprinkle Parmesan cheese on top. Add dressing of your choice.
Note: I call this my Kitchen Sink Chicken Salad because you throw just about everything but the kitchen sink into it.
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© 2010 Susan Hazelton