Caramelized Fall Fruit Salad With Chicken Recipes

CHICKEN AND FRUIT SALAD WITH POPPYSEED DRESSING RECIPE

Chicken and Fruit Salad With Poppyseed Dressing Recipe image

Chicken and Fruit Salad With Poppyseed Dressing Recipe - delicious spinach salad bursting with fresh berries, citrus, poppyseeds, and tender, juicy chicken!

Provided by Courtney O'Dell

Categories Salads

Time 5m

Number Of Ingredients 19

Ingredients

For the salad:
1 1/2 cups diced cooked chicken breasts
2 cups spinach
1/2 cup strawberries, sliced
1/4 cup red grapes
1/4 cup green grapes
1/4 cup blueberries
1/4 cup blackberries
1/2 orange, peeled and sliced
1/4 cup sliced blanched almonds
2 tbsp hemp hearts, optional
For the citrus poppyseed dressing:
1/3 c. extra-virgin olive oil
1/4 c. freshly squeezed orange juice
1 tbsp fresh squeezed lime juice
1 tbsp fresh squeezed lemon juice
3 T. honey
1/4 tsp. celtic sea salt
1 1/2 tsp. poppy seeds

Steps:

In a large bowl, mix salad.
In a medium sized bowl, add all dressing ingredients and whisk well to combine.
Toss salad in dressing just as you are ready to serve.
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 28 grams fat, Fiber 5 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 293 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

CARAMEL MIXED FRUIT SALAD

Caramel Mixed Fruit Salad image

This recipe is a variation on a dish I tried at a work potluck. I added caramel topping to jazz up the whipped topping, and because it tastes so good with apples. -JayCee Synowiecki, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

3 cups chopped apples
1 cup dried cherries
1 can (11 ounces) mandarin oranges, drained
1 medium pear, chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons caramel ice cream topping

Steps:

Place fruits and walnuts in a large bowl; fold in whipped topping. Drizzle with caramel topping just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CARAMELIZED FALL FRUIT SALAD WITH CHICKEN

Caramelized Fall Fruit Salad With Chicken image

This elegant yet easy pear and apple salad will quickly become a regular in your fall repertoire. Pick up a loaf of focaccia and a package of molasses cookies to finish off the meal.

Provided by Allrecipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup hazelnuts, unskinned
4 (6 ounce) boned, skinned chicken breast halves
1 pinch Salt and pepper
1 tablespoon Safeway SELECT Verdi Olive Oil
2 large pear (approx 2 per lb)s firm-ripe Comice or Bosc pears
1 pound apples, see Notes
2 tablespoons Lucerne Sweet Cream Butter or margarine
2 tablespoons firmly packed brown sugar
1 ⅓ cups Safeway SELECT Seasoned Rice Vinegar
1 cup Safeway SELECT Orange Juice
8 cups baby lettuce mix
2 ounces Safeway SELECT Primo Taglio Imported Danish Blue Cheese

Steps:

Place hazelnuts in an 8- to 9-inch baking pan and bake in a 350 degree F oven until golden beneath skins, 12 to 15 minutes. Pour from pan onto a clean towel. When cool enough to handle, rub nuts in towel to loosen skins. Lift nuts from towel and coarsely chop; discard skins.
While nuts bake, rinse chicken and pat dry. Place chicken between sheets of plastic wrap and pound gently with a mallet until about 1/2 inch thick. Sprinkle chicken lightly with salt and pepper. Heat oil in a 12- to 14-inch nonstick frying pan over medium-high heat. When hot, add chicken and turn occasionally until pieces are lightly browned and no longer pink in center (cut to test), about 6 minutes total. Transfer to a plate; cover with foil to keep warm.
While chicken cooks, rinse, peel, and core pears and apples. Cut each lengthwise into 8 wedges. After removing chicken, add butter and brown sugar to frying pan. Stir over medium-high heat until sugar dissolves, about 1 minute. Add fruit and stir often until fruit begins to brown, 2 to 3 minutes. Stir in vinegar and orange juice. Bring to a boil; boil over high heat, stirring often, until fruit is tender when pierced and liquid is slightly thickened, about 8 minutes.
Divide salad greens equally between 4 dinner plates and set a chicken breast half on each mound. Spoon hot fruit and liquid over chicken and greens. Sprinkle with toasted hazelnuts and blue cheese. Add more salt and pepper to taste.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 54.4 g, Cholesterol 119.6 mg, Fat 26.3 g, Fiber 8.9 g, Protein 43.2 g, SaturatedFat 8.4 g, Sodium 514 mg, Sugar 39.3 g

LISA'S FRUIT SALAD WITH CARAMELIZED PRETZEL TOPPING

Lisa's Fruit Salad With Caramelized Pretzel Topping image

This recipe is from Lisa, a wonderful girl, who is my beautician in Wisconsin. I call her girl b/c she used to be a student of mine about 30 years ago. Oh, dear how time passes by. Now she is a model parent and wife who could also be a model in a magazine. I am guessing at the amount of pretzels. But what a great way to use up leftover pretzels! This recipe does not include the chilling of the fruit salad. Break up the pretzels inside a bag.

Provided by WiGal

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups pretzels, broken up into small pieces
4 tablespoons butter
1 cup brown sugar
2 (3 1/2 ounce) packages instant vanilla pudding
2 cups buttermilk
2 cups Cool Whip Topping, thawed
8 ounces crushed pineapple, strained
2 (11 ounce) cans mandarin oranges, crushed & strained

Steps:

Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.

Nutrition Facts : Calories 758.9, Fat 20.1, SaturatedFat 11.5, Cholesterol 58.8, Sodium 1649.1, Carbohydrate 136.6, Fiber 4.2, Sugar 67.4, Protein 12.3

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