Chicken Salad With Cranberries And Almonds Recipes

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CRANBERRY ALMOND CHICKEN SALAD



Cranberry Almond Chicken Salad image

Provided by Melissa Sperka

Categories     Appetizer     Chicken     Main Course

Time 4h15m

Number Of Ingredients 16

Dressing:
1 cup real mayonnaise
2/3 cup prepared poppyseed salad dressing
2 Tbsp chopped chives
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Salad:
4-5 cups chopped roasted chicken
2/3 cup celery (finely diced)
1/3 cup toasted almond slices
1/2 cup dried cranberries
To serve:
8 fresh onion rolls (croissants, slider rolls)
green leaf or bibb lettuce leaves (separated)

Steps:

  • Whisk together all of the dressing ingredients until combined.
  • Stir in the chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.
  • Chill for 4 hours.
  • Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.

Nutrition Facts : ServingSize 1 serving, Calories 469 kcal, Carbohydrate 48 g, Protein 25 g, Fat 20 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 52 mg, Sodium 1017 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 13 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

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.

CRANBERRY-ALMOND CHICKEN SALAD



Cranberry-Almond Chicken Salad image

I love chicken salad and love Greek seasoning, so I knew this would be a winner in my book! I sometimes substitute toasted pecans for the slivered almonds. From Southern Living.

Provided by mailbelle

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2/3 cup slivered almonds
3 cups chopped cooked chicken
3/4 cup dried sweetened cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tablespoon all purpose Greek seasoning
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
  • Stir together almonds, chicken, dried cranberries, and remaining ingredients.

Nutrition Facts : Calories 354.1, Fat 20.8, SaturatedFat 3.2, Cholesterol 60.1, Sodium 272.9, Carbohydrate 23.5, Fiber 2.8, Sugar 12.8, Protein 20.6

CRANBERRY-ALMOND CHICKEN SALAD SANDWICH



Cranberry-Almond Chicken Salad Sandwich image

I made this one up one day using ingredients that I had on hand. It turned out quite well, and I have made it several times since. Makes a nice quick lunch for friends and is relatively low in fat and calories.

Provided by Backwoods Foodie

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

1 (12 1/2 ounce) can 98% fat free breast of chicken in water, drained
1/3 cup sliced almonds, toasted
1/3 cup dried cranberries
1/2 cup Miracle Whip light
1 celery rib, diced
1/2 small onion, diced
salt, to taste
pepper, to taste
1 lettuce leaf
8 slices light bread

Steps:

  • You can toast your own almonds either in a frying pan or in the oven. Be careful to watch them, though, because they will burn quickly.
  • In a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, Miracle Whip Light, celery, onion, salt, and pepper until all is well coated.
  • Place one-fourth of the mixture on each of four slices of bread. Top with a lettuce leaf and another slice of bread. Enjoy!

Nutrition Facts : Calories 127.8, Fat 9.9, SaturatedFat 1.2, Cholesterol 8.3, Sodium 274.7, Carbohydrate 8.4, Fiber 1.7, Sugar 4.5, Protein 2.1

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

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.

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