Best Oven Chicken Salad Recipes

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Steps:

• For marinade:
• Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
• For coating:
• Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
• Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
• For salad:
• Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
• Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
• Place 1 chicken breast on each plate. Divide salad among plates and serve.

GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES

Steps:

• Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
• Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
• Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
• Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
• Oven-Dried Cherry Tomatoes
• Preheat the oven to 275°F.
• Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
• Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.

OVEN FRIED CHICKEN TENDERS WITH CHOPPED SALAD AND VINAIGRETTE

Steps:

• Make Vinaigrette:.
• Combine all ingredients in bowl. Wisk well to combine. Refrigerate for at least 1/2 hour to allow flavors to combine.
• Wash Romaine lettuce, tomatoes and cucumbers. Spin a couple of times in salad spinner. Transfer to a Salad bowl. Top with pitted olives and blue cheese. Toss to combine. Add Vinaigrette and toss right before serving.
• Soak Chicken in Water and white vinegar for 10 minutes. Rinse well and pat dry. Transfer chicken to ziploc bag or large bowl.
• In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce. Mix to combine.
• Add mayo mix to chicken, coat well. Let marinade for at least 1/2 hour to 1 hour on the counter. If longer, refrigerate then bring to room temperature before cooking.
• In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste. Mix well.
• Coat the chicken in the bread crumb mixture.
• Preheat oven to 425.
• Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
• Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
• I like to Serve the Chicken Tenders on top of the Chopped Salad.
• Enjoy!

ORIGINALS OVEN ROASTED CHICKEN SALAD MASON JAR

Steps:

• In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
• Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
• To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
• Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
• Once ready to eat, empty jar into a bowl, mix and enjoy!

OVEN-FRIED CHICKEN MILANESE WITH TOMATO-ONION SALAD

Steps:

• Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
• Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
• To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.
• Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

OVEN ROASTED CHICKEN SALAD PITA

Steps:

• Mix mayo, onions, juice and pepper.
• Add chicken breasts strips; stir to coat.
• Serve with the pita bread wedges and grapes.

OVEN CHICKEN SALAD

Steps:

• Heat oven to 450° F. Blend capers, green onion, lemon juice and mayonnaise in a large bowl add hot pepper sauce to taste. Blend in celery, chicken, water chestnuts and 1 cup croutons. Lightly sprinkle with salt and pepper to taste. Blend in Swiss cheese. Divide among six lightly-greased individual casseroles. Sprinkle with remaining 1/2 cup croutons and garnish with pimiento. Bake for 10 to 15 minutes, until just heated through. Garnish with parsley and oranges serve immediately.