Refreshing Lemon Grape Chicken Salad Recipes

Steps:

• Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
• Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
• Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.

Steps:

• To make the dressing: mix together all the dressing ingredients in a bowl.
• To make the salad; combine the first 6 salad ingredients in the bowl with the dressing; stir to mix well; season if needed with salt and pepper.
• Arrange spinach leaves on individual plates.
• Serve salad mixture on top of the spinach leaves.
• Note: You may chill salad mixture a couple of hours before serving if desired.

Steps:

• Combine chicken, grapes and celery in a large bowl; mix well.
• Combine mayonnaise, sour cream, ginger, sugar, salt, zest and juice in a small bowl; whisk until well mixed.
• Pour over chicken mixture; mix well. Chill covered to blend flavors, serve on lettuce leaves and top with macadamia nuts.

Steps:

• Combine the broth, farro, herbes de Provence and ½ teaspoon of the salt in a large saucepan over high heat. Bring to a boil, reduce the heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add the chicken, grapes, almonds and parsley to the farro.
• In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm or at room temperature.
• Serves 8.

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Steps:

• Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
• Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
• Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
• Serve with noodles or boiled rice.

Steps:

• Open and drain can of chicken, empty into 2 quart bowl and seperate chunks with a fork.
• add grapes, celery, onion, water chestnuts, and sugar.
• Next add mayo and dijon mustard and throughly mixed ingredients until evenly coated. Salt and Pepper to taste.