Time 15m Yield 12 servings. Number Of Ingredients 17 Steps:
In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.
Time 23m Number Of Ingredients 18 Steps:
Place Dressing ingredients in a jar. Shake well. Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours. Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side. Transfer to plate, cover loosely with foil for 3 minutes. Slice. Add dill into remaining dressing. Shake. Place remaining salad ingredients in a bowl. Top with chicken. Drizzle dressing all over. Crumble over bacon if using. Serve immediately!
Time 30m Yield 6-8 servings. Number Of Ingredients 13 Steps:
Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.
Time 15m Yield 8 Number Of Ingredients 11 Steps:
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
Time 20m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.
Time 35m Yield 6 servings Number Of Ingredients 13 Steps:
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
Time 15m Yield 8 servings. Number Of Ingredients 9 Steps:
For dressing, combine the sugar, lemon juice, zest and poppy seeds in a small saucepan. Cook over medium heat for 5-6 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool., In a large bowl, combine the apples, oranges, carrot and raisins. Add dressing and toss to coat. Cover and refrigerate for 4 hours. Serve in a lettuce-lined bowl if desired.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Time 1h Yield 8 Number Of Ingredients 6 Steps:
In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Time 45m Number Of Ingredients 7 Steps:
Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients. Cover and refrigerate at least 30 minutes until chilled.
Time 20m Yield 4 Number Of Ingredients 10 Steps:
In small bowl, beat all dressing ingredients with wire whisk until well blended. On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.
Time 20m Yield 2 servings. Number Of Ingredients 16 Steps:
In a small bowl, combine the first five ingredients. Whisk the lime juice, honey and nutmeg; pour over fruit. Toss to coat., In another bowl, whisk the dressing ingredients; drizzle over salad.
Time 10m Yield 6 Number Of Ingredients 5 Steps:
In medium bowl, mix all ingredients. Serve immediately or refrigerate until serving time.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine first 4 ingredients in a large bowl. Mix together mayo, lemon juice, and sugar. Pour over chicken. Toss with mixed salad greens.
Time 35m Yield 12 serving(s) Number Of Ingredients 6 Steps:
In serving bowl, dump can of undrained pineapple. Pour pudding mix over and mix into juices. Set aside for 5 minutes to slightly set. Meanwhile drain oranges and cherries, patting dry if necessary. Mix into pineapple mixture along with marshmallows. Gently fold in cool whip. Refrigerate at least 30 minutes.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Combine fruit in a bowl. Use a mixture of fruit– about 1/2 cup of each. For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc. Combine water, sugar, cornstarch and lemon juice in a small saucepan. Stir to dissolve cornstarch. Over medium heat, bring to a boil, stirring constantly. Cook and stir for 1 minute longer. Remove from heat. Add lemon zest and vanilla. Allow sauce to cool for 15 minutes. Pour sauce over fruit. Mix well. Chill in fridge until serving time.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray. Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 46m Yield 4 Number Of Ingredients 17 Steps:
Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork. Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing. Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again. Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
