Frank's Recipes! Blackened Chicken Salad

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Blackened Chicken Salad

Makes 4 servings

2 cups cubed sourdough or French bread
Nonstick cooking spray
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 pound boneless skinless chicken breasts
4 cups bite-size pieces fresh spinach leaves
2 cups bite-size pieces romaine lettuce
2 cups cubed zucchini
2 cups cubed seeded cucumber
1/2 cup sliced green onions with tops
1 medium tomato, cut into 8 wedges
Ranch Salad Dressing (recipe follows)

Preheat oven to 375F. To make croutons, spray bread cubes lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15 minutes or until browned, stirring occasionally.

Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.

Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and croutons in large bowl. Drizzle with Ranch Salad Dressing; toss to coat. Serve immediately.

Nutrients per Serving: includes Ranch Salad Dressing Calories 249% calories from fat 25% Total Fat 7 g Sat. Fat 1 g Protein 27 g Carbohydrates 21 g Cholesterol 59 mg Sodium3 69 mg Dietary Fiber 5 g
Dietary exchanges: 1 Starch 2-1/2 Meat 1-1/2 Vegetable

Ranch Salad Dressing

Makes about 1/2 cup

1/4 cup water
3 tablespoons reduced-calorie cucumber-ranch salad dressing
1 tablespoon reduced-fat mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

In small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before using.