Chicken And Raisin Salad Recipes

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CHICKEN WITH RAISINS

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories     poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9



Chicken With Raisins image

Steps:

  • Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
  • Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
  • Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
  • Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Provided by Tyler Florence

Time 29m

Yield 4 servings

Number Of Ingredients 10



Curried Chicken Salad Sandwich with Almonds and Raisins image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
  • Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
  • Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan

CURRIED CHICKEN SALAD WITH RAISINS AND HONEY

What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.

Provided by LaJuneBug

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Curried Chicken Salad With Raisins and Honey image

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
  • Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).

Nutrition Facts : Calories 267.3, Fat 16.8, SaturatedFat 3.1, Cholesterol 38.6, Sodium 255, Carbohydrate 19.7, Fiber 1.1, Sugar 11.4, Protein 11.1

2 whole bone-in skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
table salt
2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or 2 tablespoons fresh parsley leaves
3/4-1 cup mayonnaise
1 tablespoon lemon small lemon, juice of
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
table salt & fresh ground pepper

CHICKEN RAISIN SALAD

Make and share this Chicken Raisin Salad recipe from Food.com.

Provided by Sydney Mike

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Raisin Salad image

Steps:

  • Char green pepper in broiler, turning frequently, then place in paper bag & let stand 10 minutes.
  • Hold pepper under running water & rub off the skin, before cutting the flesh of the pepper into 1" squares. Discard seeds & stem.
  • In a salad bowl, combine green pepper, scallions, tomatoes & raisins, then mix in the chicken.
  • Mound chicken mixture in center of bowl & sprinkle with olives.
  • For the dressing, combine the last 5 ingredients & pour over the chicken salad.
  • Serve at room temperature or chill before serving.

Nutrition Facts : Calories 287.1, Fat 17.3, SaturatedFat 2.9, Cholesterol 39.4, Sodium 193.3, Carbohydrate 20.3, Fiber 2.5, Sugar 13.8, Protein 14.9

1 large green bell pepper
3 scallions, thinly sliced
2 tomatoes, medium, peeled, seeded, cubed
1/2 cup dark raisin
1 1/2 cups cooked chicken, diced
2 tablespoons stuffed green olives, sliced
1/4 cup virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground pepper

CHICKEN AND RICE SALAD

Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 21



Chicken and Rice Salad image

Steps:

  • In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

PASTA SALAD WITH CHICKEN, RAISINS, AND ALMONDS

This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 8



Pasta Salad with Chicken, Raisins, and Almonds image

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
  • In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.

Coarse salt and ground pepper
8 ounces whole-wheat penne rigate (or other short pasta)
2 1/2 cups cooked shredded chicken
1 cup plain low-fat yogurt
1/2 cup golden raisins (optional)
1/2 cup coarsely chopped fresh parsley
2 tablespoons toasted almonds, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

CHICKEN, RAISIN, AND APPLE SALAD

I concocted this one day when I was craving a salad but didn't have any lettuce. I used what I did have and it turned out great.

Provided by Matts Lotus

Categories     Toddler Friendly

Time 10m

Yield 3 , 3 serving(s)

Number Of Ingredients 5



Chicken, Raisin, and Apple Salad image

Steps:

  • - cut apple into 1/2" cubes.
  • - cut chicken into 1" cubes.
  • - mix apples, raisins, and chicken together.
  • - In a separate bowl whisk together Raspberry vinaigrette and mayonnaise until smooth.
  • - pour over the chicken mixture and toss to coat everything.

1 medium apple (whatever is your favorite)
1/4 cup raisins (you could also use any dried fruits cranberry, blueberry etc.)
1 cup chicken, cubed (you can use the can or just a medium chicken breast)
1 tablespoon mayonnaise (I prefer miracle whip)
1/4 cup raspberry pecan vinaigrette (or your favorite salad dressing)

CHICKEN SALAD WITH PINE NUTS AND RAISINS

This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.

Provided by MARBALET

Categories     Salad

Time 50m

Yield 7

Number Of Ingredients 19



Chicken Salad With Pine Nuts and Raisins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
  • Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
  • Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
  • Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
  • Combine the chicken with the celery, raisins and lemon peel.
  • When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g

1 ½ cups cubed French bread
½ cup sour cream
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon-style prepared mustard
2 teaspoons honey
1 tablespoon chopped fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
2 stalks celery, chopped
⅓ cup golden raisins
1 tablespoon lemon zest
6 leaves romaine lettuce
6 leaves Radicchio, raw
2 teaspoons lemon juice
1 teaspoon olive oil
3 slices red onion
⅓ cup pine nuts, toasted

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