Brings together succulent, tender honey mustard-infused chicken, crisp romaine lettuce, sweet strawberries, creamy avocado, and flavorful corn. The dressing is flawlessly crafted, adding a touch of perfection to this delightful ensemble.
I'm planning to fire up the grill over the upcoming weekend for both the cilantro lime chicken and the honey mustard chicken. Choosing which one to prepare initially isn't entirely certain, but I'm leaning towards trying out the honey mustard variation first, mainly because we have a variety of fresh greens available.
We've got the crunch of romaine lettuce, the juiciness of fresh strawberries, the smoothness of avocado slices, and the sweetness of corn kernels, all complemented by the savory, crispy bacon pieces – those are definitely not to be overlooked.
The aspect I particularly love is that the dressing serves as both the marinade and the dressing, which efficiently tackles two tasks at once. And let's not forget to mention how wonderfully moist and tender the chicken thighs turn out!
Certainly, chicken breasts are suitable for this purpose. However, opting for chicken thighs, with their increased dark meat and higher fat content, will result in moister and more delectable grilled chicken.
WHAT IF NO GRILL?
No grill, there's no need to worry. A cast iron grill pan or a sizable cast iron skillet will serve perfectly in this situation, particularly during the colder winter months when outdoor grilling might not be feasible.
INGREDIENTS:
- ⅓ cup whole grain Dijon mustard
- 2 green onions, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 4 slices bacon, diced
- 1 head romaine, roughly chopped
- 1 ½ cups quartered strawberries
- 1 avocado, halved, seeded, peeled and sliced
- 1 cup corn kernels, canned or roasted
Instructions:
Begin by whisking together the Dijon mustard, green onions, olive oil, honey, and vinegar in a medium-sized bowl. Season the mixture with salt and pepper to your preferred taste. Reserve about one-third of this mixture, and set it aside. Place the remaining two-thirds of the mixture in the refrigerator for later use.
Next, take a gallon-sized Ziploc bag or a large bowl, and combine the chicken with the reserved Dijon mixture. Allow the chicken to marinate for a minimum of 2 hours, or up to 6 hours. During this time, make sure to turn the bag or mix the chicken occasionally to evenly coat it. After marinating, remove the chicken from the marinade.
Prepare the grill by preheating it to medium heat. Brush the marinated chicken with canola oil and season it with salt and pepper according to your taste preferences. Place the chicken on the grill and cook it, turning occasionally, until it is thoroughly cooked. The internal temperature of the chicken should reach 165 degrees Fahrenheit, which usually takes around 10 minutes.
While the chicken is cooking, heat a large cast iron skillet over medium-high heat. Cook the bacon in the skillet until it turns brown and crispy, usually within 6 to 8 minutes. Once cooked, remove the bacon from the skillet, draining excess fat, and place it on a plate lined with paper towels.
To assemble the salad, take a large bowl and add the romaine lettuce as the base. Arrange the cooked chicken, bacon, strawberries, avocado, and corn on top of the lettuce. Now, pour the reserved Dijon dressing over the salad ingredients and gently toss everything together to combine the flavors.
Your delicious salad is now ready to be served. Enjoy it immediately for the best taste experience.
Chicken Pesto and Broccoli Salad
WHAT TYPE OF CHICKEN TO UTILIZE
This Pesto Chicken and Broccoli Salad is a fantastic recipe that can utilize store-bought rotisserie chicken. However, if you prefer a different approach, you have the option to cook boneless, skinless chicken breast or thighs on your own. You'll require approximately one cup of diced cooked chicken (the quantity is adaptable), equivalent to about one chicken breast or two chicken thighs. VARIETIES OF PESTO TO CONSIDER
For this recipe, I recommend the vibrancy of basil pesto. Its herbal notes wonderfully lift the flavors of the dish. While some pesto brands can be pricey, there are more budget-friendly options available. Look for Alessi, Barilla, Classico, or Filippo Berio. Moreover, don't let any leftover pesto go to waste! Explore our pesto recipe collection for inventive ways to utilize every last drop effectively.
Absolutely, this salad features raw broccoli. The addition of crispy broccoli contributes ample texture to the salad and ensures its longevity in the refrigerator for several days. In the event that raw broccoli is not suitable for you, a viable alternative could be lightly steamed broccoli. This retains some crunch while mellowing the raw flavor.
SERVING SUGGESTIONS FOR PESTO CHICKEN AND BROCCOLI SALAD
This salad can be enjoyed on its own in a bowl, stuffed into a pita, placed atop a bed of greens, or wrapped within a tortilla. The possibilities are abundant, allowing you to customize your serving method according to your preferences.
Transform your lunchtime routine with this rapid salad featuring chicken, broccoli, onion, and a luscious pesto dressing, creating a truly delightful culinary essential!
Serving Size: 1 cup
4 servings
Preparation Time: 15 minutes
Total Time: 15 minutes
Ingredients:
1 cup of diced, cooked chicken ($3.50)
1 pound of fresh broccoli (approximately 2 cups when chopped) ($1.25)
1/4 cup of finely chopped red onion ($0.08)
1/4 cup of basil pesto ($1.00)
1/4 cup of mayonnaise ($0.29)
1 tablespoon of lemon juice ($0.04)
1/4 teaspoon of freshly ground black pepper ($0.02)
INSTRUCTIONS
Begin by chopping both the chicken and broccoli into bite-sized pieces. Also, finely dice the red onion.
In a mixing bowl, combine the pesto, mayonnaise, and lemon juice, stirring them together thoroughly.
Place the diced chicken, chopped broccoli, and diced red onion into a larger bowl.
Pour the creamy pesto mixture over the chicken, broccoli, and red onion. Additionally, sprinkle in some freshly cracked pepper.
Mix all the ingredients together until well combined.
Taste the salad and adjust the seasoning with salt and pepper according to your preference.
You can choose to serve the salad immediately or store it in the refrigerator until you're ready to enjoy it.
You have the option to utilize pre-made rotisserie chicken from a store or prepare chicken breast on your own using a skillet.
Nutritional Details (per 1 cup serving):
Calories: 257 kcal
Carbohydrates: 10 g
Protein: 15 g
Fat: 18 g
Sodium: 298 mg
Dietary Fiber: 3 g
Delicious Italian Chicken and Bacon Salad:
Crunchy with Tahini Pesto Dressing and Sourdough Croutons.
Experience the extraordinary with our Crispy Italian Chicken and Bacon Salad featuring a luscious Tahini Pesto Dressing and Sourdough Croutons. This salad transcends the ordinary, combining elements that dance harmoniously on your palate. Imagine succulent parmesan-crusted chicken infused with Italian spices, elegantly mingling with a creamy lemon-basil tahini dressing. A symphony of flavors continues with crisp romaine lettuce, cherry tomatoes, smoky bacon, and creamy mozzarella. Top it off with sourdough croutons that contribute a delightful crunch, resulting in a perfectly balanced ensemble.
Crafted for simplicity and bursting with vibrant colors, this salad doesn't just satisfy your taste buds but also leaves you feeling satiated. It's the ideal choice for a quick weeknight meal and conveniently doubles as a gratifying lunch option for the next day.
We're excited to share that our dedicated team, led by my mother and fellow HBH collaborator, has been tirelessly working on enhancing our website's design. While it's not entirely perfected yet, the progress made by my mom and team member, Margaret, is truly remarkable. Your input is invaluable to us – if you encounter any glitches or have feedback on the design, please don't hesitate to share. We're committed to ensuring that your browsing experience is seamless and enjoyable. Our aspiration is for this design to surpass its predecessor in every aspect.
Your input drives us forward, and we're continuously striving to fine-tune your experience. My mother, who boasts nearly a decade of experience in the backend of HBH, is becoming an expert in her own right. Now, let's shift our focus to our Monday salad creation! With the weather turning more pleasant for many, I've been inspired to craft vibrant spring and summer recipes.
When it comes to salads, I hold high standards. I adore salads, yet when I choose one for dinner, it must stand as a satisfying meal in its own right. No bland, predominantly lettuce-based affairs for me!
Introducing this remarkable salad. While it initially took its cues from a classic Caesar salad, it evolved into so much more. Our journey begins with the croutons. Sourdough, toasted in the oven with a drizzle of olive oil and a medley of Italian seasonings, sets the stage. These seasonings are the secret to elevating both the croutons and the chicken to a new level of flavor.
Meanwhile, as the croutons work their magic in the oven, it's time to focus on the chicken. While many chicken salads feature grilled cuts, my recent preference leans towards crispy chicken. Ever since I concocted the southern pasta dish that captured hearts, I've been drawn to the magic that a light breading brings to chicken.
The chicken gets an exquisite coating of Panko breadcrumbs, parmesan cheese, and the irresistible essence of Italian seasonings. Once again, these seasonings are pivotal, infusing the chicken and subsequently, the entire salad, with layers of delectable taste. The result is a masterful harmony of well-seasoned, slightly cheesy chicken that's an absolute delight.
Initially, my plan was to prepare my usual tahini dressing. However, I had a sudden inspiration for a basil-infused dressing, prompting me to change my approach.
The resulting dressing is a straightforward blend of basil pesto, tahini, and zesty lemon, complemented by a touch of red wine vinegar. The incorporation of tahini lends an exceptionally velvety texture, while the pesto introduces a delightful herbal and garlicky note. When combined with the crispy chicken, the outcome is truly delightful. To assemble the salad, coat the greens with the dressing, incorporate the chicken and bacon, along with generous portions of croutons, and give it all a thorough toss.
The experience is remarkably satisfying! The crispy chicken, savory bacon, creamy avocado, and the aromatic dressing synergize perfectly to elevate the salad. It's an enjoyable and delectable culinary creation.
As demonstrated, Monday salads can be a source of enjoyment! If you're seeking additional weeknight salad options, I have a few personal favorites to share:
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Sweet Potato Fry Steak Salad with Blue Cheese Butter
Melon Basil Burrata Salad with Crispy Prosciutto
Lastly, if you decide to prepare this Crispy Italian Chicken and Bacon Salad, I encourage you to leave a comment and/or rate the recipe. Your feedback is highly valued, and I make it a priority to respond to each and every comment. And remember, if you do whip up this dish, don't forget to tag me on Instagram! Perusing the snapshots of the dishes you've recreated brings me immense joy!
Crunchy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Calories per Serving: 688 kcal
Please note that the provided nutritional information is an approximation. The accuracy of nutritional details for recipes on this platform cannot be guaranteed.
Ingredients:
4 tablespoons of extra virgin olive oil
2 cups of torn sourdough bread
2 tablespoons of Italian seasoning
1 pound of chicken cutlets or tenders
1 cup of Panko bread crumbs
1/2 cup of grated parmesan
6 cups of mixed greens
1 cup of cherry tomatoes, halved
1/2 cup of mozzarella balls
1-2 avocados, diced
4 slices of cooked thick-cut bacon, crumbled
PESTO TAHINI DRESSING:
1/4 cup of extra virgin olive oil
Juice of 1 lemon
2 tablespoons of basil pesto
1-2 tablespoons of tahini
1 tablespoon of red wine vinegar
Kosher salt and black pepper
Red pepper flakes
1-2 tablespoons of tahini
1 tablespoon of red wine vinegar
Kosher salt and black pepper
Red pepper flakes
Instructions:
Begin by preheating your oven to 425°F (220°C). In a mixing bowl, combine 2 tablespoons of olive oil, the bread pieces, 1 tablespoon of Italian seasoning, and a pinch of salt. Spread this mixture on a baking sheet and bake for 10-12 minutes until the bread is toasted.
While the bread is toasting, prepare the chicken coating. In a shallow bowl, combine Panko breadcrumbs, grated parmesan cheese, and 1 tablespoon of Italian seasoning. Take each chicken piece and press both sides into the breadcrumb mixture, using your hand to firmly adhere the crumbs. Place the coated chicken on a plate.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the coated chicken to the skillet and cook for about 3-4 minutes on each side until they turn golden brown. Once cooked, transfer the chicken to a cutting board and sprinkle with a pinch of salt. Slice the chicken into thin strips.
Now, it's time to assemble the salad. In a salad bowl, combine the mixed greens, tomatoes, mozzarella, avocados, and bacon.
For the dressing, create a mixture by combining all dressing ingredients in a glass jar. Give it a good whisk until the ingredients are well combined and the dressing is smooth. Taste the dressing and adjust the seasoning with salt and pepper according to your preference.
Add the sliced chicken to the salad and drizzle a portion of the dressing over it. Gently toss everything together to ensure the chicken and salad are evenly coated with the dressing.
Your delicious salad is now ready to be enjoyed! Serve it immediately and savor the combination of flavors.
Barbecued Chicken and Bacon Ranch Pasta Salad
Indulge in the delectable delight of chicken bacon ranch pasta salad, brimming with succulent tomatoes, crisp sweet corn, tangy red onion, and luscious avocado. This exquisite and effortless pasta salad, featuring chicken and bacon, offers a splendid canvas for personalization and is certain to captivate taste buds throughout the entire summer season. An ideal accompaniment or star entrée for barbecues, gatherings, and communal feasts.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Experience the delight of a mayo-free pasta salad brimming with flavorful grilled chicken, crunchy bacon, your preferred pasta, a medley of the freshest summer vegetables, and a velvety, effortless, homemade ranch dressing. This dish is guaranteed to captivate the hearts of all your guests at the upcoming BBQ. Make sure to include this masterpiece on your summer holiday menu!
Ingredients for the Ultimate Chicken Bacon Pasta Salad
Prepare yourself for a burst of flavors, hues, and textures that will render this wholesome chicken bacon pasta salad utterly irresistible.
Below is the complete list of ingredients required to craft this culinary delight:
Chicken: Grilled to perfection, the chicken lends delectable flavor and a protein punch to this pasta salad. Refer to the subsequent section for optimal cooking instructions!
Bacon: Bestowing its salty, savory essence, bacon takes center stage in this pasta salad masterpiece.
Pasta: Feel at liberty to opt for your preferred pasta variety! My personal favorites include cavatappi and bowtie noodles.
Vegetables: Embark on a journey of vibrant colors with the inclusion of cherry tomatoes (heirloom variants for an extra touch of beauty), corn, red onion, and avocado.
For the Ranch Dressing: I prefer a minimalist approach, combining store-bought ranch dressing with a touch of Greek yogurt to enhance the protein content. Alternatively, you can indulge in my homemade Greek yogurt ranch dressing recipe!
Learn the Art of Grilling the Perfect Chicken
Exciting news: I'm thrilled to present you with an exceptional guide on achieving flawlessly grilled chicken breasts every single time! Navigate to the full article to uncover a treasure trove of my top-notch techniques and insider tricks. Plus, you can utilize the grilled chicken in an exquisite pasta salad recipe that's simply outstanding.
Yearning for more delectable chicken culinary ventures? Explore any of these fantastic four chicken-cooking approaches and seamlessly incorporate them into the recipe. Feel free to include your preferred type of corn as well.
You have the option to introduce raw corn off the cob into the salad for convenience, or if you prefer, you can opt to sauté or grill it. I've got the ultimate corn grilling method right here for you.
Tailor Your Chicken Bacon Pasta Salad
Looking to infuse a touch of variety into the ingredients? Here are some fantastic recommendations:
Embrace the gluten-free route by utilizing your favorite pasta shape in its gluten-free form.
Delve into the vegetarian realm by substituting the chicken and bacon with a can of chickpeas!
Elevate the green quotient by introducing chopped romaine for a delightful BLT-inspired twist, or toss in arugula for an invigorating zest.
Indulge your cheesy cravings. Elevate your chicken bacon pasta salad by generously sprinkling freshly grated parmesan, cheddar, or even crumbled feta for an extra layer of deliciousness!
Novel Dressings, Same Irresistible Pasta Salad
Should you find yourself bereft of store-bought ranch dressing, fear not! You can experiment with these delectable dairy-free dressing recipes to craft a luscious chicken bacon pasta salad:
As previously mentioned, my homemade Greek yogurt ranch dressing is an ideal choice.
Explore the realm of dairy-free with my zesty green cashew dressing or my tantalizing jalapeño green tahini sauce.
Infuse a dash of heat with my wholesome chipotle ranch dressing.
For a comprehensive collection of wholesome salad dressings, don't miss out on our array of options here!
Prepare in Advance
Rest assured, this chicken bacon pasta salad can maintain its pristine freshness when stored in an airtight container in the refrigerator for approximately 3-4 days. This makes it an ideal candidate for prepping ahead of time for a picnic, barbecue, or even weekday lunches. For optimal freshness, I recommend adding the avocado just before serving.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Serving: 6
Indulge in a delectable chicken bacon ranch pasta salad brimming with succulent tomatoes, delightful sweet corn, zesty red onion, and velvety avocado. This fantastic and uncomplicated chicken bacon pasta salad offers endless customization possibilities and is a definite crowd-pleaser throughout the entire summer season. It stands as the ultimate choice for a sensational side dish or even a standout main course, ideal for enhancing BBQs, parties, and potluck gatherings.
Salad Ingredients:
- 2 chicken breasts, grilled and cubed/diced (or substitute with 1 ½-2 cups shredded chicken)
- 8 ounces of bacon
- 8 ounces of cavatappi or bowtie pasta (or your preferred pasta)
- 1 pint of cherry tomatoes, halved (heirloom cherry tomatoes add a nice color variety)
- 1 ½ cups of corn, grilled, raw, or sautéed
- ¼ cup of thinly sliced red onion (or diced green onion as a substitute)
- 1 slightly ripe avocado, diced
Greek Yogurt Ranch Ingredients:- 1/4 cup of plain Greek yogurt
- 1/3 cup of store-bought ranch dressing
Instructions:
Step 1: Begin by ensuring you have your pre-grilled or cooked chicken ready. Alternatively, you can grill it before starting. This recipe works perfectly with leftover chicken too. Refer to our guide on creating the most delicious chicken breasts in this article. Dice the chicken into ½ inch cubes or shred it according to your preference. While I usually opt for diced chicken in this recipe, the choice is yours based on what you have available.
Step 2: Proceed to cook the bacon. Place the bacon in a large skillet or pan over medium heat. Cook the bacon until both sides are crispy and golden brown. If you notice the pan producing excessive smoke, simply reduce the heat. I usually cook bacon at medium-low heat. Once the bacon is cooked, use a paper towel to blot and remove excess grease. Then, finely chop the bacon into bite-sized pieces and set them aside.
Step 3: While the bacon is cooking, prepare the pasta. Cook it until it reaches the desired al dente texture. Drain the pasta and transfer it to a spacious bowl.
Step 4: Create the Greek yogurt ranch dressing by thoroughly mixing Greek yogurt and ranch dressing until achieving a smooth and creamy consistency. Pour this dressing over the pasta and carefully stir until all ingredients are well combined. Following that, add in the diced chicken, chopped bacon, corn, halved cherry tomatoes, sliced red onion, and avocado. Gently toss the mixture to distribute the ingredients evenly. Taste the dish and adjust the seasonings as needed. Feel free to add more salt, pepper, or extra ranch dressing according to your taste. This recipe serves either 6 people or 4 individuals for a more substantial serving. To garnish, utilize additional corn, tomatoes, red onion, avocado, and bacon.
Notes for the Recipe
You have the liberty to incorporate 3 cups of baby arugula to enhance the taste with a lively kick and an added dose of leafy greens. Alternatively, you can opt for romaine lettuce to create a salad reminiscent of a BLT. Should you favor it, you have the choice to replace the combination of ranch dressing and Greek yogurt with either my personally crafted Greek yogurt ranch dressing or my zesty jalapeno cashew sauce, which serves as a dairy-free alternative.
Nutritional Information per Serving:
- Serving Size: 1 serving
- Calories: 484 kcal
- Total Carbohydrates: 42.1 g
- Protein: 26.6 g
- Total Fat: 24 g
- Saturated Fat: 4.8 g
- Dietary Fiber: 5.1 g
- Sugar: 6.1 g
Cilantro Vinaigrette Drizzled Summer Cobb Salad
with Chipotle Chicken
Experience the Flavors of Summer with This Delectable Salad! Featuring chipotle-seasoned chicken, succulent sweet corn, creamy avocado, zesty cilantro vinaigrette, crispy bacon crumbles, and the delightful addition of fresh strawberries to infuse a burst of sweetness.
Introducing the Summer Chipotle Chicken Cobb Salad, a fantastic combination of ingredients that comes straight from the pages of the What’s Gaby Cooking Cookbook.
Do you remember when I shared those unbeatable chicken tinga tacos and introduced you to my friend Melissa's incredible book? I discussed how I rarely endorse books, but fate had me raving about this one too. The timing was quite amusing, I must admit.
It's important to note that we don't receive any compensation for promoting cookbooks. I merely enjoy showcasing the ones we admire and offering a sneak peek into their finest recipes.
Among these cookbooks, there's one that particularly caught my attention. And nestled within its pages is what might be its standout recipe. A close contender is the cilantro vinaigrette, which I couldn't resist using once again for this delightful salad. While Gaby suggests pairing the champagne vinaigrette with this salad, I have to say, GABY, you can't tempt us like that. A single taste of that cilantro dressing and you're hooked. Farewell to all other dressings. This dressing is now an integral part of your culinary journey.
- Time: 1 hour and 10 minutes
- Servings: 4 to 6
Ingredients:
For the Chipotle Chicken:
1 tablespoon vegetable oil
2 chipotle chiles in adobo, finely chopped
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt (added separately)
3–4 chicken breasts or thighs
For the Summer Cobb Salad:
3–4 cups greens (refer to notes)
4 strips of cooked and crumbled bacon
8–10 quartered strawberries
Kernels removed from 2 ears of corn on the cob
1–2 ripe avocados, sliced
Salt and pepper
Cilantro vinaigrette (delicious!)
Instructions:
In a mixing bowl, combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt.
Add the chicken to the bowl and toss it well to ensure it's coated with the marinade.
Place the bowl with the chicken in the refrigerator to marinate while you work on other ingredients.
Salad Preparation:
Prepare all the salad components, such as cooking the bacon, slicing the strawberries, cutting the corn off the cob, and any other necessary steps.
Grilling the Chicken:
Preheat an outdoor grill or grill pan to around 400 degrees Fahrenheit.
Place the marinated chicken on the grill and cook for 5-6 minutes on each side, ensuring it's thoroughly cooked.
Once cooked, take the chicken off the grill and let it rest for about ten minutes before slicing. Remember to cut against the grain.
Assembling the Salad:
Arrange the greens on a large platter, creating the base for the salad.
Sprinkle the bacon, sliced strawberries, corn, avocado, and grilled chicken over the greens.
Season the salad with salt and pepper according to your taste.
Drizzle the cilantro vinaigrette over the salad components.
Toss the salad gently to combine all the flavors.
Serve and enjoy your delicious grilled chicken salad!
Nutrition Facts -
Serving: 6
Calories: 254 per serving
Total Fat: 13.1g (17% Daily Value)
Cholesterol: 101mg (34% Daily Value)
Sodium: 562.4mg (24% Daily Value)
Total Carbohydrate: 10.9g (4% Daily Value)
Dietary Fiber: 3.9g (14% Daily Value)
Sugars: 3.1g
Protein: 24.1g (48% Daily Value)
Vitamin A: 232.5µg (26% Daily Value)
Vitamin C: 17.3mg (19% Daily Value)
Iron: 2.2mg (12% Daily Value)
Potassium: 585mg (12% Daily Value)
Phosphorus: 263.1mg (21% Daily Value)
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