CHICKEN SALAD WITH GRAPES AND PECANS
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all salad ingredients in bowl and mix well.
- This works great with rotisserie chicken from the deli counter!
CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS
I had chicken breasts left over from a BBQ I had and decided to make a chicken salad. I couldn't find a recipe that I liked so I played around and came up with this. It is delicious!
Provided by Jo Stinnett-Junkins
Categories Salad
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
- Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 10.8 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.2 g, Sodium 127.5 mg, Sugar 7.3 g
CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS
This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.
Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN SALAD WITH WALNUTS AND GRAPES
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.
Provided by Jill Santopietro
Categories dinner, lunch, salads and dressings, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN AND GRAPE SALAD
Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and use in a sandwich, quesadilla, or pasta dish for another quick meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
- In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.
Nutrition Facts : Calories 360 g, Fat 21 g, Protein 32 g, SaturatedFat 8 g
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- Combine the chicken, grapes, pecans (if using), and green onion in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.
- Serve immediately or cover and chill until cold, 1 to 2 hours. Taste for seasoning. Serve on croissants with lettuce leaves.
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- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
- In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
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