Salad Dressing Chicken Food

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CHINESE CHICKEN SALAD DRESSING



Chinese Chicken Salad Dressing image

Had lunch at a friends, she served this salad and the dressing was wonderful. I make this in a shaker bottle with a pour top and store in the refrigerator. It's a great light meal on these hot summer nights!

Provided by Barbs Miller

Categories     Salad Dressings

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 cup vegetable oil
1/4 cup sesame oil (sounds like alot, but it's not)
1/3 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard

Steps:

  • Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
  • Shake to combine well, until sugar is well dissolved.
  • Put in refrigerator over night.
  • (I add a bit more soy sauce, for my taste).
  • Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.

Nutrition Facts : Calories 883.2, Fat 91.5, SaturatedFat 12, Sodium 502.9, Carbohydrate 17.9, Fiber 0.4, Sugar 16.9, Protein 1.5

SALAD DRESSING CHICKEN



Salad Dressing Chicken image

We were getting ready to move again one year and I was trying to find creative ways to use up some of the condiments in our fridge. I created this recipe and we have enjoyed it ever since. Of course you can use any flavor salad dressing you prefer, but we like it with honey dijon. Please note that this recipe calls for chicken breasts with bones-boneless chicken would cook much quicker and might dry out so please don't be tempted to substitute boneless. If you aren't watching your calories, you may leave the skin on, but we like the way this turns out without skin. You may also sub cracker crumbs for the bread crumbs, if desired.

Provided by HeatherFeather

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs bone-in skinless chicken breast halves, approximately (you need 4 pieces)
1/4-1/2 cup light honey Dijon salad dressing
1 tablespoon fresh rosemary, minced
1/4-1/2 cup dried breadcrumbs (I like the seasoned kind, more if needed)
seasoning salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 475 F.
  • Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
  • Remove skin from chicken, rinse well, and pat dry.
  • Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).
  • Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
  • If you like, season to taste with a little seasoned salt& pepper.
  • Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).
  • Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).
  • Bake another 40 minutes or until cooked through.
  • Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).

CHICKEN SALAD WITH CAESAR DRESSING



Chicken Salad with Caesar Dressing image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 15

1 whole-grain English muffin, halved
5 ounces diced canned or fresh cooked chicken breast
Caesar Dressing, recipe follows
Lettuce leaves, optional
Tomato slices, optional
Onion slices, optional
1/3 cup mashed ripe avocado (from about 1/2 avocado)
1 clove garlic, minced (about 1 teaspoon) or 1/4 teaspoon garlic powder
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt or coarse sea salt
1/2 teaspoon ground black pepper
1 teaspoon anchovy paste, optional

Steps:

  • Toast the English muffin and set aside.
  • In a bowl, add the chicken and some of the Caesar Dressing and toss to combine.
  • Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top.
  • Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.

CHICKEN SALAD WITH AVOCADO DRESSING



Chicken Salad with Avocado Dressing image

The Chicken Salad with Avocado Dressing livens up your chicken salad without using any mayo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3/4 cup Avocado Dressing
Coarse salt and ground pepper
4 large slices sourdough bread, toasted

Steps:

  • In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast.

Nutrition Facts : Calories 270 g, Fat 13 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g

CHICKEN SALAD WITH THAI-FLAVORED DRESSING



Chicken Salad With Thai-Flavored Dressing image

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad

Yield 4

Number Of Ingredients 15

4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts

Steps:

  • In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
  • Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g

THE BEST CHICKEN SALAD EVER



The Best Chicken Salad Ever image

This is the best chicken salad I have ever had in my life and it is so simple to make.

Provided by Richard Rego

Categories     Salad

Time 10m

Yield 8

Number Of Ingredients 6

2 boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste

Steps:

  • In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 3.2 g, Cholesterol 25.6 mg, Fat 6.3 g, Fiber 0.1 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 141.2 mg, Sugar 2.7 g

CHICKEN SALAD WITH CREAMY CURRY DRESSING



Chicken Salad with Creamy Curry Dressing image

Tangy, but creamy, and great for summer entertaining. I prefer to steam or gently boil the chicken myself (rather than buy a cooked chicken) in a way that keeps them moist and tender - ThatBobbieGirl's recipe # 33104 looks just the thing for this! (Free plug, ThatBobbieGirl!)

Provided by Daydream

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 -8 boneless skinless chicken breast halves, cooked and chilled
2 tablespoons vegetable oil
2 medium white onions, diced
1 tablespoon curry powder
1/4 cup tomato ketchup
4 teaspoons apricot jam
4 teaspoons mango chutney (mild or hot, your choice)
1/2 cup oil-based mayonnaise
1/2 cup low-fat whipping cream
sliced peeled mango
sliced peeled peach
sliced crisp granny smith apple
seedless grapes
cashew nuts or walnuts

Steps:

  • Heat the oil over moderate heat and add the onions.
  • Cook until softened, then remove from heat.
  • If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
  • Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
  • When this mixture is cool, fold it into the mayonnaise.
  • Lightly whip the cream, and fold through as well.
  • On a large serving dish, spread some of the creamy curry dressing over the base.
  • Arrange the chicken fillets over the dressing.
  • Spoon remaining dressing over the chicken, enough to coat each portion.
  • Chill for several hours to allow flavors to blend.
  • Just before serving, surround the chicken with the fruit of your choice.
  • Garnish with sprigs of cilantro.
  • Hand nuts around separately for each person to sprinkle on their own portion.

Nutrition Facts : Calories 285.5, Fat 12.8, SaturatedFat 2, Cholesterol 73.5, Sodium 330.8, Carbohydrate 14.3, Fiber 0.9, Sugar 6.8, Protein 28.1

TUNA/EGG/CHICKEN SALAD DRESSING (ALL-PURPOSE)



Tuna/egg/chicken Salad Dressing (all-purpose) image

I used to be fussy about my tuna salad dressings, since most of the time they tasted too "tinned" or "fishy." This all-purpose dressing from "Cook's Illustrated" is fabulous on all three types of sandwich fillings. Listed are the variations suggested for each filling. Recipe makes 1/4 cup (enough for one 6 ounce can tuna) but can be doubled or tripled.

Provided by Roxygirl in Colorado

Categories     Lunch/Snacks

Time 10m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 5

2 tablespoons mayonnaise
2 tablespoons sour cream (or plain yogurt or buttermilk)
1 -2 teaspoon fresh lemon juice
1/2-1 teaspoon dijon-style mustard (optional)
salt & freshly ground black pepper

Steps:

  • In medium bowl using a fork, stir together all the ingredients, until completely smooth.
  • Cover and refrigerate until ready to use.
  • VARIATIONS:.
  • Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
  • Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
  • Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
  • Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
  • Chutney (for chicken) Add 1 tablespoon mango chutney.
  • Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
  • Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.

Nutrition Facts : Calories 83.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 9.1, Sodium 110.9, Carbohydrate 4.2, Sugar 1, Protein 0.5

CHINESE CHICKEN SALAD DRESSING



Chinese Chicken Salad Dressing image

Make and share this Chinese Chicken Salad Dressing recipe from Food.com.

Provided by Lisa_1

Categories     Salad Dressings

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/4 teaspoon pepper
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup water
2 tablespoons sesame oil
1/2 cup canola oil

Steps:

  • Heat all ingredients except oils until sugar dissolves, cool then add oils.
  • Salad Suggestions:.
  • toasted sesame seeds.
  • toasted slivered almonds.
  • shredded cabbage.
  • cilantro.
  • peas.
  • cumcumber.
  • bean sprouts.
  • chicken.
  • green onion.
  • tomatoes.

Nutrition Facts : Calories 212.5, Fat 17.1, SaturatedFat 1.4, Sodium 1006.1, Carbohydrate 13.6, Fiber 0.2, Sugar 12.8, Protein 1.9

EASY ITALIAN CHICKEN II



Easy Italian Chicken II image

Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!

Provided by MARIONROWE

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 6

Number Of Ingredients 2

6 skinless, boneless chicken breast halves
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING



Crispy Chicken Salad with Yummy Honey Mustard Dressing image

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Steps:

  • Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
  • Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
  • Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
  • Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
  • Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
  • Toss together salad greens, carrots, and radishes in a large bowl.
  • Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
  • Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

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