Chook Me!

Chicken salad recipe with goat cheese?

I need a good chicken salad recipe that includes grilled chicken, mixed salad greens, and goat cheese. Any ideas??

Public Comments

1. Ingredients 3/4 cup cooked orzo pasta cooled 3 cups chopped grilled chicken breast strips 3 cups mixed greens 1 cup grape tomato, halved 1/2 cup chopped red bell pepper 1/4 cup chopped red onion 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano 2 tablespoons red wine vinegar 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons crumbled goat cheese Directions Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Good Luck!!
2. This has exactly what you are looking for : chicken blueberry salad NUTRITION PROFILE: Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. Makes 6 servings, about 1 1/2 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 1 pound boneless, skinless chicken breast, trimmed of fat 8 ounces whole-wheat fusilli or radiatore 3 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1/3 cup reduced-sodium chicken broth 1/3 cup crumbled feta cheese 3 tablespoons lime juice 1 cup fresh blueberries 1 tablespoon chopped fresh thyme 1 teaspoon freshly grated lime zest 1/4 teaspoon salt 1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips. 2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl. 3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes. 4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined. NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium. Nutrition bonus: Selenium (60% daily value), Fiber (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 2 very lean meat, 2 fat MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.