Best 6 Seared Chicken Salad With Green Beans Almonds And Dried Cherries Recipes
Indulge in a symphony of flavors with our Seared Chicken Salad, an exquisite dish that combines tender chicken, crisp green beans, crunchy almonds, and the delightful tanginess of dried cherries. This culinary delight offers a delightful balance of textures and flavors, making it a perfect choice for a light and refreshing meal. Accompanying this main course are two equally tantalizing recipes: a zesty Lemon Vinaigrette that enhances the salad's freshness and a delectable Blueberry Buckle, a classic dessert featuring a moist cake base topped with a generous helping of plump, juicy blueberries.
These recipes promise an unforgettable dining experience, whether you're seeking a healthy lunch option or planning a special dinner. With their ease of preparation and captivating flavors, they're sure to become favorites in your kitchen.
SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES
To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
- In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
- Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
- In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 4 g, Protein 31 g
CHERRY CHICKEN SALAD
After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary.
Provided by MIABING
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 12 g, Cholesterol 62 mg, Fat 12.7 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 355.7 mg, Sugar 7.5 g
CHERRY CHICKEN SALAD
The original recipe is from TOH with some additions by me. We had this for lunch today and really enjoyed it. Cook time is refrigeration time.
Provided by Nimz_
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, cherries, celery, onion, apple, egg and sliced almonds.
- In another small bowl, combine the mayo and lemon juice.
- Add to chicken mixture and mix well.
- Season with salt and pepper to taste.
- Refrigerate for 1 hour to allow flavors to blend.
- Serve on Croissants or crackers.
GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
SEARED-CHICKEN SALAD WITH CHERRIES AND GOAT CHEESE DRESSING
Cherries aren't only for jams and pies -- these juicy, ruby red summer beauties are ripe for the picking in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.
- In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise.
- Divide lettuce among 4 plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
Nutrition Facts : Calories 356 g, Fat 20 g, Fiber 2 g, Protein 33 g
CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD
Categories Salad Chicken Low Fat Quick & Easy Yogurt Lunch Almond Green Bean Summer Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
- Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)
Tips:
- For a more flavorful marinade, use a combination of olive oil, lemon juice, garlic, and herbs.
- Sear the chicken over medium-high heat to create a crispy crust.
- Be careful not to overcook the chicken, as it will become dry and tough.
- For a heartier salad, add cooked quinoa or rice.
- For a more colorful salad, add a variety of vegetables, such as bell peppers, carrots, or cucumbers.
- For a sweeter salad, add dried cranberries or raisins.
- For a tangier salad, add feta cheese or goat cheese.
- For a nuttier salad, add chopped walnuts or pecans.
Conclusion:
This seared chicken salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also very flavorful. The combination of seared chicken, green beans, almonds, and dried cherries is delicious and satisfying. This salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious meal, give this seared chicken salad a try.
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