Best 2 Chicken And Spring Vegetable Salad Recipes

Indulge in a culinary symphony of flavors with our tantalizing Chicken and Spring Vegetable Salad. This vibrant dish bursts with the freshness of spring, featuring tender chicken, crisp vegetables, and a zesty dressing that awakens your taste buds.

For chicken lovers, we present two delectable variations. The first recipe showcases succulent grilled chicken, while the second offers a healthier alternative with oven-baked chicken. Both methods deliver juicy and flavorful chicken that pairs perfectly with the vibrant spring vegetables.

In addition to the two main recipes, we offer a selection of delightful accompaniments to elevate your salad experience. Craft a refreshing and tangy dressing from scratch using our simple recipe, or experiment with store-bought options to save time.

For a delightful side dish, prepare our vibrant Spring Vegetable Salad, bursting with an array of colorful vegetables tossed in a light and flavorful vinaigrette. And if you're craving something warm and comforting, try our mouthwatering Garlic Butter Asparagus. With its tender-crisp texture and savory garlic butter sauce, it's a perfect complement to the chicken and salad.

Our recipe collection caters to diverse dietary preferences, offering gluten-free and low-carb options for those with dietary restrictions. With easy-to-follow instructions and helpful tips, we ensure a seamless cooking experience for home chefs of all skill levels.

So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure with our Chicken and Spring Vegetable Salad. Let the vibrant flavors of spring dance on your palate as you savor each bite of this irresistible dish.

Let's cook with our recipes!

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

Preheat oven to 375 degrees F.
Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
Greek Vinaigrette:
Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

CHICKEN AND SPRING-VEGETABLE SALAD

Chicken and Spring-Vegetable Salad image

Nonfat buttermilk and yogurt replace mayonnaise in this Chicken and Spring-Vegetable Salad, made with fresh peas and artichoke hearts.

Provided by Martha Stewart

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

Number Of Ingredients 16

Ingredients

5 1/4 cups Homemade Chicken Stock or 3 cans low-sodium chicken stock, skimmed of fat
3 bay leaves
1 teaspoon whole black peppercorns
1/2 small onion
2 whole skinless and boneless chicken breasts
1/4 cup nonfat buttermilk
3 tablespoons plain nonfat yogurt
Zest and juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound snow peas, strings removed, cut diagonally into 3/4-inch pieces
1 pound fresh peas, shelled (1 cup)
1 bunch asparagus (1 pound), ends trimmed, cut into 1-inch lengths
1 can artichoke hearts, drained and quartered
1/4 cup fresh mint leaves, roughly chopped
1 head, Boston lettuce

Steps:

Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.
Use fresh, seasonal vegetables: Spring is the perfect time to find fresh, flavorful vegetables at your local farmer's market or grocery store. Look for asparagus, snap peas, radishes, and carrots.
Don't overcook the chicken: Chicken is a delicate protein that can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest before slicing.
Make the dressing ahead of time: The dressing for this salad can be made up to 3 days in advance. This will give the flavors time to meld and develop.
Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble them just before serving.

Conclusion:

This Chicken and Spring Vegetable Salad is a light, refreshing, and flavorful dish that's perfect for a spring lunch or dinner. It's packed with fresh vegetables, tender chicken, and a tangy dressing. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this recipe a try!