Best 5 Red White And Blue Chicken Salad By Eddie Recipes

RED WHITE & BLUE CHICKEN SALAD

Steps:

• 1. Season chicken to your taste and grill. One large breast will be enough for two salads or two small breasts. If the breasts are thick, they might need to be halved or pounded thinner. Grill and allow to come to room temperature.
• 2. Tear the lettuce and put on your plate. Slice the strawberries. Put the fruit on the lettuce and sprinkle the Feta on top.
• 3. Once your salad base is ready and your chicken is cool, slice on the diagonal and lay on top. Balsamic vinegar or Greek Feta Dressing to your liking.

RED, WHITE AND BLUE SALAD

Steps:

• For the quick pickle: In a small saucepan over medium heat, combine the vinegar, water, sugar and salt and bring to a simmer. Remove from the heat and allow to cool for 5 minutes.
• In a small bowl, pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.
• For the salad: In a large bowl, whisk together the oil, vinegar, mustard and salt. Add the grapes, blueberries, radicchio and endive and toss well to coat. Drain the cucumbers and add them to the bowl along with the gorgonzola picante and pistachios. Toss one last time and serve.

RED, WHITE AND BLUE SALAD

Steps:

• Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
• Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
• Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
• Shake vinegarette well to mix up again.
• In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
• Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.

RED, WHITE AND BLUE SUMMER SALAD

Steps:

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

RED, WHITE, AND BLUE SALAD

Steps:

• Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
• Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
• Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.