CHICKEN SALAD WITH GRAPES AND PECANS
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all salad ingredients in bowl and mix well.
- This works great with rotisserie chicken from the deli counter!
PECAN CHICKEN SALAD WITH APPLES AND GRAPES
Use a rotisserie chicken from the grocery, or make your own roasted chicken, for this recipe. The fruit brings a slightly sweet taste, and the celery and pecans give great texture. This chicken salad is right at home on a croissant for lunch, or on a bed of lettuce with a side of cantaloupe for brunch.
Provided by Bibi
Categories Salad
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken, celery, apple, grapes, and pecans in a large bowl.
- Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 7.4 g, Cholesterol 9.5 mg, Fat 24.2 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 223.4 mg, Sugar 4.7 g
CHICKEN SALAD WITH FRUIT AND TOASTED PECANS
This recipe is from Raising the Salad Bar, a book I recieved with the Cook Book Swap.For a luncheon or a buffet serve salad in "cups"of Boston lettuce leaves.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
- To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
- Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
Nutrition Facts : Calories 366.2, Fat 27.3, SaturatedFat 2.8, Cholesterol 5.1, Sodium 359.6, Carbohydrate 32.6, Fiber 5.4, Sugar 21.4, Protein 3.7
SPICED HONEY FRUIT SALAD WITH PECANS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
- Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
- For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
- To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.
CHICKEN SALAD CONTESSA
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
- Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
- Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
CHICKEN SALAD WITH GRAPES AND PECANS
This classic chicken salad is a Southern lunch staple, but it is also fitting for afternoon teas or book clubs. The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama.
Provided by Southern Living Test Kitchen
Time 1h20m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat.
- Cover and chill at least 1 hour. Stir in pecans just before serving.
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
CURRIED CHICKEN SALAD WITH FRUIT AND PECANS
Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.
Provided by Denise
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Refrigerate for a minimum of one hour before serving.
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