Chicken Salad With Cranberries Almonds And Orange Vinaigrette Recipes

THE BEST CRANBERRY ALMOND CHICKEN SALAD

The Best Cranberry Almond Chicken Salad image

The best chicken salad with cranberries and almonds. This is great with baked, poached, leftover rotisserie, or canned chicken.

Provided by Jennifer Banz

Categories lunch

Time 10m

Number Of Ingredients 7

Ingredients

3 cups Cooked chicken (, chopped)
3/4 Cup Mayo
1 Tablespoon lemon juice
1/3 Cup Dried cranberries (, chopped)
1/2 Cup Sliced almonds
1 Stalk celery (, diced)
Kosher salt and pepper to taste

Steps:

Add all ingredients in a bowl and mix until combined thoroughly. Season with salt and pepper to taste. Serve.
Keep in an air tught container in the refrigerator for up to 1 week.

Nutrition Facts : Fiber 2 g, Calories 324 kcal, Carbohydrate 7 g, Protein 9 g, Fat 26 g, ServingSize 1 serving

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALAD WITH CRANBERRIES, ALMONDS, AND ORANGE VINAIGRETTE

Chicken Salad With Cranberries, Almonds, and Orange Vinaigrette image

This salad has it all, the sweet tang of cranberries and orange vinaigrette, fresh greens and almond crunch, and light, tender but filling breast of chicken. Fresh and flavorful, the salad is a meal, perfect for lunch or a light dinner. This Dole recipe was found at http://www.dole.com/salads/us/landing/DOLE_Top_10_Salad_Recipes.pdf

Provided by Stoblogger

Categories Salad Dressings

Time 40m

Yield 4 , 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons vegetable oil
1 (10 ounce) package mixed salad greens, such as Spring Mix
2 cups chicken breasts, cooked and shredded
1 stalk celery, thinly sliced
1/2 cup red bell pepper, cut into thin strips
1/3 cup dried sweetened cranberries
1/3 cup slivered almonds
1/4 cup feta cheese, crumbled

Steps:

Vinaigrette:.
Combine juice, vinegar, and honey in small bowl; whisk in oil.
Salad:.
Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat.
Serve chilled, topped feta cheese crumbles.

CRANBERRY-ORANGE CHICKEN SALAD

Cranberry-Orange Chicken Salad image

This chicken salad for a crowd gets its tart, citrusy twist from a sprinkling of dried cranberries and mandarin oranges.

Provided by My Food and Family

Categories Home

Time 4h15m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

4 cups chopped cooked chicken
3/4 cup MIRACLE WHIP Light Dressing
1/2 cup dried cranberries
1/2 cup drained mandarin oranges
1/2 cup chopped pecans, toasted
2 tsp. dried tarragon leaves

Steps:

Combine chicken and dressing in large bowl.
Add remaining ingredients; mix well.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

BEST CHICKEN SALAD EVER

Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories Salad

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

ALMOND CRANBERRY CHICKEN

Almond Cranberry Chicken image

The Test Kitchen adds seasonal flair to everyday chicken with this flavorful sauce that showcases fresh cranberries. It's a snap to prepare on the stovetop. TIP: Round out the meal deliciously with side dishes of steamed broccoli and buttered couscous.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
1/4 to 1/2 teaspoon grated orange zest
1/4 cup slivered almonds, toasted

Steps:

Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.

Nutrition Facts : Calories 330 calories, Fat 13g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.

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