Time 15m Yield 4 servings Number Of Ingredients 17 Steps:
If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
Time 45m Yield 6 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips. In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
Time 30m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.
Time 3h5m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Mix cornbread batter as directed, stirring in the can of chopped green chiles. Pour the batter into a medium pan and bake per the package directions. Remove the cornbread from the oven, cool, and cut into 1" cubes. While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat. Add the chicken and tomatoes; bring to a quick boil, then stir in the spices. Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool. Wait until the cornbread and the chicken mixture are completely cool before assembling the salad. In a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables. In a small bowl, combine the sour cream and mayonnaise. Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese. Repeat this process, ending with the Cheddar cheese. Cover and chill for at least 2 hours before serving.
Time 20m Number Of Ingredients 9 Steps:
Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins. Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes. Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.
Time 20m Yield 1 serving(s) Number Of Ingredients 8 Steps:
In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving. To prepare sandwich like Arby’s use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich. While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad. In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving. To prepare sandwich like Arby’s use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich. While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
Time 15m Yield 4 servings. Number Of Ingredients 14 Steps:
On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Time 20m Yield 4 Number Of Ingredients 10 Steps:
Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate. Serve immediately or refrigerate for up to 3 days.
