Best Chicken Romaine Salad Recipes

CHICKEN ROMAINE SALAD

Steps:

• Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS

Steps:

• Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
• Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
• Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.).
• Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

TARRAGON CHICKEN & ROMAINE SALAD

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. , In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.

AUTUMN CHICKEN, WALNUT AND APPLE ROMAINE SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• Preheat oven to 350°F. Season chicken with onion powder and Mrs. Dash® seasoning. Place in oven-proof baking dish. Roast for 25-30 minutes.
• Blend dressing and cinnamon together in a small bowl.
• In a large salad bowl, mix Fresh Express® Hearts of Romaine, pasta and apple slices with dressing mixture. Portion equally on four large plates. Slice chicken breasts into half-inch strips and portion equally on top of the four salads. Mix walnuts and Craisins® together into small bowl. Sprinkle evenly on top of each platter.

CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN

Steps:

• Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
• Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.

CHICKEN SCHNITZEL WITH ROMAINE CURRANT SALAD

Steps:

• For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F.
• Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process.
• Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet.
• Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired.
• For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes.
• Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste.
• For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify.
• Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside.

GRILLED CHICKEN & ROMAINE CAESAR SALAD

Steps:

• Heat grill to medium-high heat.
• Brush lettuce evenly with half the oil, then brush chicken with remaining oil.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Transfer to cutting board; let stand 5 min.
• Meanwhile, place lettuce, cut sides down, on grill grate. Grill 3 to 4 min. or until lightly grill-marked on both sides, turning after 2 min.
• Slice chicken; place on platter. Add lettuce and all remaining ingredients except cheese and dressing. Sprinkle with cheese; drizzle with dressing.

CRISPY CHICKEN ROMAINE SALAD

Steps:

• Preheat oven to 375© F. In a shallow dish, Combine egg & milk. In another dish, combine parmesan cheese & bread crumbs.
• Dip chicken into egg mixture; coat with bread crumbs. Arrange in a greased baking dish, so that pieces are not touching. Drizzle chicken with melted butter.
• Bake for 15 to 20 minutes or until chicken is no longer pink.
• Arrange lettuce & tomatoes on a serving platter.
• Top with dressing, olives, & chicken. Sprinkle with cheese. Enjoy! (:.

SAUTéED LEMON CHICKEN WITH WARM ROMAINE AND BEAN SALAD RECIPE - (4.4/5)

Steps:

• For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.

MAKEOVER CHICKEN ROMAINE SALAD

Steps:

• In a shallow bowl, whisk egg white and water. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg white mixture and coat with crumbs. Place on a baking sheet coated with butter-flavored cooking spray. Bake at 425° for 8-12 minutes or until no longer pink, turning once., In a lightly greased nonstick skillet, cook and stir pecans and salt until toasted. Remove from the heat; set aside., In a salad bowl, combine the romaine, grapes, cranberries, soy nuts and cheese. Add chicken and reserved pecans; toss to combine. Serve with dressing.