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Sunshine chicken salad recipe

Sunshine chicken salad recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad

Healthy and delicious all in one salad with grilled chicken, hard boiled eggs, lettuce, crispy sweetcorn, peppers, carrot, cucumber, tomatoes and onion. Serve with a healthy piri piri low fat yoghurt dressing.


Kent, England, UK

16 people made this

IngredientsServes: 2

  • 2 small chicken breasts
  • 2 eggs
  • 2 vine ripened tomatoes
  • 2 heaped tablespoons tinned or frozen sweetcorn
  • 1 carrot peeled and grated
  • good handful sliced cucumber
  • 3 large handfuls shredded cos lettuce or lettuce of your choice
  • 1 onion sliced
  • 1 pepper, any colour, sliced
  • seasoning to taste
  • small pot low fat natural yoghurt
  • piri piri sauce to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Grill the chicken without any oil until cooked through and set aside to cool.
  2. Meanwhile, place the eggs in a pan of water over high heat. Bring to the boil and time for 9 minutes from the time boiling starts. Remove from heat, drain and cool under a running tap. Set aside.
  3. Assemble all the remaining salad ingredients in a large decorative salad bowl.
  4. Chop the chicken and add to the salad.
  5. Toss the salad well to mix in. Peel and slice the eggs. Arrange the eggs on top.
  6. In the yoghurt pot, add the piri piri to taste (I used Nando's Piri Piri Sauce Hot with 1 heaped tabs). Mix well.
  7. Season the salad and serve. Pour the dressing over and enjoy.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

What a great salad. Simple and clean, but the kicker is the yoghurt and piri piri. I used 0% fat Greek yoghurt and it worked fine.-30 May 2013


Recipe Summary

  • 8 chicken thighs with skin
  • ½ teaspoon ground cumin
  • ½ teaspoon ground sage
  • 1 pinch salt and pepper to taste
  • ½ onion diced into 1/4-inch pieces
  • ½ lime
  • ½ orange

Preheat oven to 425 degrees F (220 degrees C).

Season chicken with cumin, sage, salt, and pepper place into a 9x13 inch glass baking dish skin-side up on top of the onions. Juice the lime and orange, and pour over the chicken. Cut the lime peel into quarters and place in the baking dish.

Loosely cover the dish with foil, and bake in preheated oven for 30 minutes. Remove the foil, reduce temperature to 350 degrees F (175 degrees C), and continue cooking until the skin is golden brown, and the chicken is no longer pink, 15 to 20 minutes.


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  • 1 head Romaine lettuce
  • 1 purple onion, thinly sliced
  • 11 oz. Mandarin oranges
  • 1/2 cup walnut pieces
  • 1 cup BRIANNAS Real French Vinaigrette Dressing
  1. In large bowl, tear lettuce refrigerate.
  2. Drain and refrigerate Mandarin oranges.
  3. Sauté walnut pieces in a little butter, then salt them and place on paper towel.
  4. Just before serving, toss all ingredients together (don’t forget the onion!) and serve on chilled plates. Enjoy!

COOK TIME: 5 Minutes

PREP TIME: 10 Minutes

  • 1 head Romaine lettuce
  • 1 purple onion, thinly sliced
  • 11 oz. Mandarin oranges
  • 1/2 cup walnut pieces
  • 1 cup BRIANNAS Real French Vinaigrette Dressing
  1. In large bowl, tear lettuce refrigerate.
  2. Drain and refrigerate Mandarin oranges.
  3. Sauté walnut pieces in a little butter, then salt them and place on paper towel.
  4. Just before serving, toss all ingredients together (don’t forget the onion!) and serve on chilled plates. Enjoy!

More Delicious Real French Vinaigrette Recipes

Del Sol Food Company Inc.
3015 S. Blue Bell Rd., Brenham, TX 77833

100% Money Back Guarantee (US Residents Only)

Not all matches are made in culinary heaven! If you’re not completely satisfied with your BRIANNAS Fine Salad Dressing, simply send us your receipt within 60 days of purchase for a full refund of your purchase price.


Sunshine Chicken Salad

An uncommonly good chicken salad your luncheon guests are sure to enjoy.

Recipe Ingredients:

1 package ranch-style salad dressing mix
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup honey
2 cups cubed cooked chicken
1 cup sliced celery
1 (8-ounce) can pineapple chunks in juice, drained
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups seedless grapes
1/2 cups slivered almonds, toasted*
Torn salad greens for serving

Cooking Directions:

  1. Combine dressing mix, mayonnaise, yogurt, and honey thoroughly in a small bowl chill for 30 minutes.
  2. Place remaining ingredients, except almonds, in a large bowl toss with chilled dressing. Spoon mixture onto a bed of torn salad greens and sprinkle almonds on top to serve.

*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 15 minutes or until almonds are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.


Nutrition Facts

  • Amount Per ServingCalories244
  • % Daily Value *
  • Total Fat9g14 %
    • Saturated Fat2g10 %
    • Dietary Fiber1g4 %
    • Sugars3g
    • Calcium 91 %
    • Iron 1.7 %

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


    Sunshine Salad

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    Share This Recipe

    The sunny taste in our Sunshine Salad recipe comes from the burst of berries and refreshing citrus. They liven up the mixed baby greens in every mouthful of this colorful and novel salad!

    What You'll Need

    • 3 / 4 pound mixed baby greens
    • 1 pint fresh strawberries, washed, hulled, and sliced
    • 2 oranges, peeled and sliced
    • 1 (8-ounce) bottle Italian dressing
    • 1 / 2 small onion, finely chopped
    • 1 / 3 cup granulated sugar
    • 1 / 2 cup crumbled blue cheese

    What to Do

    1. In a large salad bowl, combine baby greens, strawberries, and oranges.
    2. In a small bowl, combine remaining ingredients except blue cheese mix well and add to greens and fruit mixture. Toss, sprinkle with blue cheese, and serve.

    Serving Tip

    If you want to make this in advance, chill the salad then toss with the dressing mixture and add blue cheese just before serving.

    Share This Recipe

    Ratings & Comments

    Thanks for your comment. Don't forget to share!

    Hello Ms. Tate, Thanks for your message. Some of our recipes do have nutritional information analyzed by the American Diabetes Association, so that's a good place to start for yummy recipes that will keep you satisfied. You can easily find those with nutritional analysis here: http://www.mrfood.com/?task=search&search_term=diabetic The ADA web site is also a great resource, with tips on what you can eat and recipes: http://www.diabetes.org/ Hope that helps!

    Hello Mr.Food i'm a diabetic and i don't know how to eat right and lose weight it's hard.I have to take off the pounds and keep them off.sometimes i can eat for a week and then i'm right back were i started from.I read a lot about how to do what i have to but how do i learn to understand it all.If you can help me let me know.Thanks Ms.Tate

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    • 8 cups salad greens
    • 1 cup grape tomatoes
    • 1 cup Monterey Jack cheese, shredded
    • 3 cups skinless grilled chicken, sliced
    • 1 purple onion, thinly sliced
    • 1 large yellow bell pepper, thinly sliced
    • 1 bottle BRIANNAS Real French Vinaigrette Dressing
    • Fresh asparagus, steamed or grilled
    1. Tear salad greens into bite-size pieces.
    2. Combine with tomatoes, cheese, chicken, purple onion, and yellow bell pepper.
    3. Shake BRIANNAS Real French Vinaigrette Dressing well and add to salad.
    4. Toss salad and garnish with asparagus. ENJOY!

    PREP TIME: 10 Minutes

    • 8 cups salad greens
    • 1 cup grape tomatoes
    • 1 cup Monterey Jack cheese, shredded
    • 3 cups skinless grilled chicken, sliced
    • 1 purple onion, thinly sliced
    • 1 large yellow bell pepper, thinly sliced
    • 1 bottle BRIANNAS Real French Vinaigrette Dressing
    • Fresh asparagus, steamed or grilled
    1. Tear salad greens into bite-size pieces.
    2. Combine with tomatoes, cheese, chicken, purple onion, and yellow bell pepper.
    3. Shake BRIANNAS Real French Vinaigrette Dressing well and add to salad.
    4. Toss salad and garnish with asparagus. ENJOY!

    More Delicious Real French Vinaigrette Recipes

    Del Sol Food Company Inc.
    3015 S. Blue Bell Rd., Brenham, TX 77833

    100% Money Back Guarantee (US Residents Only)

    Not all matches are made in culinary heaven! If you’re not completely satisfied with your BRIANNAS Fine Salad Dressing, simply send us your receipt within 60 days of purchase for a full refund of your purchase price.


    Sunshine Sauce

    Makes 2/3 cup | Prep 10 minutes | Whole30 compliant

    Ingredients:

    1 clove garlic, minced (about 1 teaspoon)

    1/2 teaspoon crushed red pepper flakes

    1 tablespoon coconut aminos or homemade substitute (not Whole30 compliant when made with substitute)

    1/4 teaspoon powdered ginger

    1/4 cup sunflower seed butter (I like Sunbutter Buy the organic variety with no sugar added)

    dash ground cayenne pepper (optional)

    1/4 cup canned coconut milk (only added ingredients should be water and guar gum)

    Directions:

    Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. (You could also put all the ingredients in a Ball jar and use a stick blender.

    Eat with abandon and joyousness.

    You could use it to make some Pad Thai.



    Nutritional InformationShow More

    • Amount Per Serving % Daily Value *
    • Calories 61
    • Calories from Fat 23
    • Total Fat 2.5g 4 %
    • Saturated Fat 0.3g 1 %
    • Trans Fat 0.0g 0 %
    • Protein 1.5g 3 %
    • Amount Per Serving % Daily Value *
    • Cholesterol 0.0mg 0 %
    • Sodium 108mg 4 % Potassium 0 0 % -->
    • Total Carbohydrates 9.7g 3 %
    • Dietary Fiber 2.3g 9 %
    • Sugars 6.2g 0 %

    * Percent Daily Values are based on a 2,000 calorie diet.

    Ratings & Comments

    Thanks for your comment. Don't forget to share!

    BUT IT LOOKED SO GOOD I PLAN TO MAKE IT ASAP. THANK YOU AND GOD BLESS YOU JETHRO PAUL RAYMER

    I make this salad especially during warmer months. It makes a great addition to a garden party or BBQ. Sometimes I substitute quartered strawberries for the oranges. Adding seeds like sunflower or pumpkin works well. Poppy seed dressing can easily be substituted for balsamic vinaigrette for a taste alternative.

    Sounds delicious but since I cannot have lettuce in my diet, I can't make it. Sure wish I could.

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    Watch the video: Amazing Chicken Salad Recipe #TastyTuesdays. (January 2022).