Help me please with a low carb, not much salt chicken salad recipe..ok?!
Chicken Herb Salad
3 tablespoons (45mL) Mrs. Dash? Chicken Grilling Blend
4 (1 pound/454g) boneless, skinless chicken breast halves
Olive oil spray
3 tablespoons (45mL) Parmesan cheese, grated
3 tablespoons (45mL) light mayonnaise
6 cups (1.5L) romaine lettuce leaves
1/2 cup (120mL) plain dry croutons
1 tablespoon (15mL) Mrs. Dash Garlic and Herb Seasoning Blend
1/4 cup (60mL) olive oil
Preheat grill to medium high. Spray chicken with olive oil spray and roll in Mrs. Dash? Chicken Grilling Blend until well coated. Cook on grill for 5 minutes, turn and cook for another 5 minutes or until juices run clear when pierced. Remove from grill and cool; cut into short strips and set aside. Combine Mrs. Dash? Garlic and Herb Seasoning Blend with olive oil and mayonnaise, add lettuce and toss. Place chicken and croutons on lettuce. Garnish with Parmesan cheese.
nfd?
Answers: A low carb, modest sodium recipe.
Chicken Herb Salad
3 tablespoons (45mL) Mrs. Dash? Chicken Grilling Blend
4 (1 pound/454g) boneless, skinless chicken breast halves
Olive oil spray
3 tablespoons (45mL) Parmesan cheese, grated
3 tablespoons (45mL) light mayonnaise
6 cups (1.5L) romaine lettuce leaves
1/2 cup (120mL) plain dry croutons
1 tablespoon (15mL) Mrs. Dash Garlic and Herb Seasoning Blend
1/4 cup (60mL) olive oil
Preheat grill to medium high. Spray chicken with olive oil spray and roll in Mrs. Dash? Chicken Grilling Blend until well coated. Cook on grill for 5 minutes, turn and cook for another 5 minutes or until juices run clear when pierced. Remove from grill and cool; cut into short strips and set aside. Combine Mrs. Dash? Garlic and Herb Seasoning Blend with olive oil and mayonnaise, add lettuce and toss. Place chicken and croutons on lettuce. Garnish with Parmesan cheese.
nfd?
Italian Chicken Salad in Lettuce Cups
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Wedding Shower
10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler
Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
Yield: 1 3/4 cups
This is one that my daughter and I use all the time and it's really easy to make. I make a salad using romaine lettuce about two heads chopped up a couple of cups of either cherry or grape tomatoes, two medium cucumbers cut up, a large red onion sliced thin, two stalks of clergy, a two or three different peppers chopped up, I like to use green, red, yellow or orange peppers a table spoon of chopped garlic. But all of this into a large salad bowl cut up either left over chicken or rotisserie chicken and add it to the salad, and than we use Italian dressing to dress it. Add as much or as little as you like. We either serve it with string beans or broccoli and carrot salad. Except for maybe pepper we only add some oregano and maybe some thyme as the salad dressing has enough salt.
INGREDIENTS
4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
DIRECTIONS
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
Mix crumbled 2 slices bacon and cut Swiss cheese.
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leaves.