Chicken Salad

I love salads!  They are just perfect to make on a hot summer day.

Chicken Salad

Ingredients:

• 6 boneless, skinless, split chicken breasts
• 1 cup white wine
• 1/2 cup chicken broth or water
• 2 cloves garlic, minced
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried basil
• 6 cups torn mixed salad greens
• 1 can (14 ounces) hearts of palm, drained, cut into bite-size pieces
• 1 medium tomato, seeded and chopped
• 1 red onion, cut into thin rings
• 1/4 cup balsamic vinegar
• 1/4 teaspoon each, dried tarragon, thyme and basil
• 1/3 cup olive oil
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon crushed red pepper

Directions:
Combine chicken, wine, broth, garlic, tarragon and basil in a 2-quart saucepan. Cover and simmer about 15 to 20 minutes, or until done. Set aside to cool in liquid. Drain chicken and cut into 1-inch strips.
To make dressing, combine vinegar, herbs, olive oil, mustard, garlic, salt, and red pepper in a cruet or a screw top jar. Shake well to blend; refrigerate and let stand at least 15 minutes. Can be made ahead.
Combine salad greens, hearts of palm, tomato, onion and chicken. Toss with chilled dressing, mixing thoroughly. Serve on lettuce lined platter or individual serving plates. Garnish with additional tomato wedges or hearts of palm, if desired.
6 servings.

Grilled Chicken and Rice Salad

Happy Hump Day or Happy Wednesday to all of my readers.  I thought this recipe sounded good.  I have not had artichoke hearts before, though.  Has anyone ever tried them?  Let me know with a comment.
4 servings
Start to Finish: 30 minutes

Ingredients

1 recipe Thyme Vinaigrette

12 ounces skinless, boneless chicken breast halves or thighs

1 cup loose-pack frozen French-cut green beans

2 cups cooked brown rice and wild rice blend, chilled

1 14-ounce can artichoke hearts, drained and quartered

1 cup shredded red cabbage

1/2 cup shredded carrot

1 green onion, sliced

Lettuce leaves (optional)

Directions

Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.



Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.



Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.



If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.



Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well

Perfect Zesty Chicken Tortilla Bake

Here is another great recipe that I found and wanted to share with all of my readers.  I will definitely be making this one in the near future.

What You Need

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
 3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided 1-1/2 lb.
boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)

Make It

HEAT oven to 375°F.


MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

Chicken & Feta Salad Tostadas

Here is another recipe that I found that I thought sounded extremely good!  Hope ya'll will try it and let me know how you liked it.

Chicken & Feta Salad Tostadas

1 small Red onion, sliced
1 c. water
1/3 c. Zesty Italian Dressing, divided
3 c. shredded cooked chicken
1/2 c. chopped cilantro
6 c. shredded romaine lettuce
1 Avocado, sliced
5 radishes, thinly sliced
1 pkg. (4 oz.) Crumbled Feta Cheese, divided
12 tostada shells

Microwave onions and water in large microwaveable bowl on High 2 min; drain.  Add 2 Tbsp. dressing; mix lightly.  Stir in chicken, cilantro and remaining dressing.  Add lettuce, avocados, radishes and half the cheese; mix lightly.  Spoon onto tostada shells; top with remaining cheese.  Serve with lime wedges.

Calories                   490
Carbohydrates           38 g
Sodium                    440 mg.
Protein                       29 g.

Hope ya'll enjoy!!