read_connect(); //$GLOBALS[ezoic_db]->read->query("use 17things"); ?>

Any really good salad and chicken recipes?

Ok so I love salad and I love chicken. Does anyone have two separate recipes for salad and chicken?

I love arugula and fresh vinaigrette type salads, basically the fancy kinds.

And as for chicken I love chicken thighs with cream of mushroom soup on a bed of white jasmine rice and asparagus, so any recipes similar to this would be so delicious!! Or anything with chicken thighs

Thanks so much 🙂

Related Items

4 Responses to “Any really good salad and chicken recipes?”

  1. Betty said :

    Why not combine your love of green salad with your love of chicken and rice?
    Put up 1-2 cups of Basmati rice and let cool.
    Season your chicken thighs well and bake @350 for about 35-40 minutes. While they are baking quickly stir fry your aspargus in a little olive oil and garlic until just crisp tender. Sprinkle with sesame seeds and put in fridge to cool.
    Now assemble a huge patter of greens and mound your cooled rice on top. Place your chicken which has been cubed or sliced into strips on top of the rice. Place your asparagus around the sides and now dress everything by drizzling lots of your favorite creamy salad dressing over the top. You could add mandarin oranges on top of the rice for more color, texture and flavor.

  2. ~Susakins Makoozakins~ said :

    Chicken Thigh and Dumpling Stew —

    3 tablespoons butter
    2 pounds chicken thighs
    8 slices bacon
    2 stalks celery, chopped
    3 carrots, chopped
    1 red onion, finely chopped
    3 cloves garlic, finely chopped
    1 (14 ounce) can vegetable broth
    1/2 teaspoon paprika
    1/2 cup heavy cream
    1 (26 ounce) can condensed cream of chicken soup
    1 cup water
    1 (8.75 ounce) can sweet corn, drained
    ground black pepper to taste
    1 (10 ounce) can buttermilk biscuits

    1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.

    2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.

    3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.

    4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.


    Chicken with Mushrooms, Prosciutto, and Cream Sauce — You can sub bacon for the procuitto.

    2 tablespoons butter or margarine, melted
    6 chicken thighs
    salt and pepper to taste
    6 slices prosciutto (thin sliced)
    2 tablespoons minced garlic, divided
    1 cup sliced fresh mushrooms
    1/4 cup dry white wine (optional)
    1 cup sour cream

    1.Preheat oven to 350 degrees F (175 degrees C).

    2.Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.

    3.Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.

    4.Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.


    Fab Summer Blackened Chicken Salad — Use chicken thighs instead.

    2 tablespoons olive oil, divided
    2 (6 ounce) skinless, boneless chicken breast halves
    1 1/2 tablespoons Cajun seasoning
    2 cloves garlic, crushed
    1 tablespoon balsamic vinegar
    1 teaspoon Dijon mustard
    salt and black pepper to taste
    2 cups mixed salad greens
    1 cup arugula
    1 avocado – peeled, pitted, and diced
    12 oil-packed sun-dried tomatoes, drained and sliced
    1/2 cup sliced black olives

    1.Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.

    2.In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.

    3.In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

  3. lolo said :

    For the chicken try my Smoked paprika chicken stroganoff. It’s a creamy mushroom chicken dish that can be served over rice, egg noodles, or even couscous. I adapted this recipe from a Gordon Ramsay video I saw on I hope you like it.

    Smoked paprika chicken stroganoff
    Serves 2
    You will need:

    *4 chicken thighs or 2 chicken breasts. Boneless and skinless with all fat trimmed off.
    *4 tablespoons smoked paprika
    *salt and pepper to taste
    *1 bell pepper (you can use all green or a mix of red, green, and yellow for flavor and color) sliced
    *1 medium onion (any color) sliced
    *1 to 3 garlic cloves (depending on how garlic y you want it) sliced
    *1 8oz basket off mushrooms (you can use a mix or button mushrooms what ever you like) sliced
    *1/2 cup dry white wine or chicken broth
    *2 big tablespoons of heavy cream
    *3 tablespoons olive oil divided
    *I usually also add a veggie like broccoli, cauliflower, or asparagus

    1. Slice all veggies and measure out all ingredients.
    2. Mix paprika with salt and pepper in a bowl.
    3. Wash and pat dry chicken. Then slice it and put it in the bowl with the paprika. Toss to cover.
    4. Heat 1 and 1/2 tablespoons oil over medium heat in a large fry-pan. Once it is hot, add the chicken and saute until lightly browned and cooked through. Place on a plate, tent with foil, and set aside.
    5. Heat remaining oil in the same pan over medium heat. Once it is hot , add veggies and saute for about 2 minutes. Add wine or broth, and bring to a boil.
    6. Lower heat, and simmer until liquid is reduced by half and veggies are cooked. (Some mushrooms release more water than others if sauce is still very liquid y remove veggies so they wont over cook).
    7. Add chicken and cream. Toss to dissolve cream and heat chicken through.
    8. Serve over rice or noodles.

    I am also a big fan of salads. But I find that the simpler the better. Buy mixed baby greens at the grocery store, add some raw or blanched veggies and make your own vinaigrette. The ratio that works best for me is 3 parts oil to 1 part vinegar or acid. I usually make a base: lets say 1 cup extra virgin olive oil, 1/3 cup balsamic vinegar, salt, pepper, and fresh garlic to taste. When I make my salad I will add fresh herbs (basil, parsley, chives, and even mint or a mix), and some other seasonings to compliment the food. Favorite add-ins are cappers, cheese (blue cheese, Parmesan, feta) dried fruit (raisins, dates, cranberries), olives, anchovies, citrus juice (orange, lemon, lime all work great). Basically anything you like, which is why I love salads so much. I can eat a salad every day and I will be totally differant than the one I had the day before.
    Hope this works. Enjoy and have fun!

  4. CheddarCheese said :

    Arugula Salad with Citrus Vinaigrette

    1/3 cup freshly squeezed grapefruit juice
    1/3 cup freshly squeezed orange juice
    1/3 cup extra virgin olive oil
    salt to taste
    6 ounces arugula – rinsed, dried and torn
    1 pear, cored and sliced
    1 red bell pepper, thinly sliced

    In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
    In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

    Arugula and Watermelon Salad

    2 (5 ounce) packages arugula
    1/2 large watermelon, seeded and cubed
    1 red onion, sliced
    1 cup crumbled feta cheese
    1 1/2 cups balsamic vinaigrette

    Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

    Grilled Stuffed Chicken Thighs

    1 tablespoon vegetable oil
    1/2 cup finely chopped celery
    1/2 cup finely chopped onion
    1 (6 ounce) can lump crabmeat, drained
    2 tablespoons dry sherry
    1/2 teaspoon poultry seasoning
    1/4 teaspoon ground black pepper
    2 1/2 cups white bread cubes
    1 1/2 tablespoons minced garlic
    6 boneless chicken thighs, with skin
    1/2 teaspoon garlic salt
    1/2 teaspoon onion powder

    Heat vegetable oil in a large skillet over medium heat. Add the celery and onion; cook and stir until soft, about 5 minutes. Remove from heat, and season with poultry seasoning and pepper. Stir in the crabmeat, sherry, and bread cubes until everything is well blended.
    Preheat a grill for medium heat.
    Lay the chicken thighs out skin side down on a clean surface. Spread an even layer of the crab mixture onto each one. Roll up chicken and secure with toothpicks.
    Place the stuffed thighs seam side down onto the grill, and season with garlic salt and onion powder. Cover, and cook for 20 to 30 minutes, turning occasionally for even cooking. Chicken is done when juices run clear when pierced with a fork.

    Grilled Chicken Thighs Tandoori

    2 (6 ounce) containers plain yogurt
    2 teaspoons kosher salt
    1 teaspoon black pepper
    1/2 teaspoon ground cloves
    2 tablespoons freshly grated ginger
    3 cloves garlic, minced
    4 teaspoons paprika
    2 teaspoons ground cumin
    2 teaspoons ground cinnamon
    2 teaspoons ground coriander
    16 chicken thighs
    olive oil spray

    In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
    Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
    Preheat an outdoor grill for direct medium heat.
    Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
    Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.


[newtagclound int=0]


Recent Comments

Recent Posts