CHICKEN SALAD WITH WALNUTS AND GRAPES
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.
Provided by Jill Santopietro
Categories dinner, lunch, salads and dressings, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY GRAPE SALAD
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. -Marge Elling, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
SALADS WITH GRAPES - WALDORF SALAD
Check out our favorite salad recipes with grapes! This Waldorf salad is a lovely light lunch or side salad.
Provided by This Healthy Table
Categories Roundup
Time 15m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the yogurt, lemon juice, zest, salt, and pepper till combined.
- In a larger bowl, mix together the grapes, celery, apples, and cilantro. Then stir in the yogurt dressing.
- Top with walnuts and serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 48 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CURRY CHICKEN SALAD WITH GRAPES
After the news that a local cafe was closing, I begged the owner for this recipe. The sweetness of the red grapes compliments the curry perfectly and the almonds provide a nice crunch. It's always a hit and I'm always asked for the recipe. It's nice served over a large leaf of romaine, on a croissant, or just out of the bowl with a fork!
Provided by KJ0601
Categories Salad Curry Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
- Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 7.9 g, Cholesterol 57.7 mg, Fat 41.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 284.1 mg, Sugar 5.1 g
CHICKEN,HONEYDEW AND GRAPE SALAD
Make and share this Chicken,Honeydew and Grape Salad recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Arrange salad leaves on two serving plates.
- Slice the chicken, then arrange on the leaves.
- Combine remaining salad ingredients and season well.
- Spoon over the chicken, drizzling any juices from the melon over the chicken.
- Mix the mayonnaise with the crumbled cheese and season lightly, then dollop a spoonful of dressing on top of each portion.
- Sprinkle with paprika then serve immediately.
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CHICKEN SALAD WITH GRAPES - KIM'S CRAVINGS
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4.9/5 (44)Calories 281 per servingCategory Lunch, Salad
- Combine the chicken, grapes, pecans (if using), and green onion in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.
- Serve immediately or cover and chill until cold, 1 to 2 hours. Taste for seasoning. Serve on croissants with lettuce leaves.
CURRIED CHICKEN SALAD WITH GRAPES & CASHEWS - ONCE …
From onceuponachef.com
Cuisine American, IndianTotal Time 30 minsCategory SaladsCalories 527 per serving
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.
CHICKEN SALAD WITH GRAPES AND ALMONDS - ONCE UPON A …
From onceuponachef.com
Cuisine AmericanTotal Time 50 minsCategory SaladsCalories 584 per serving
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
- In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
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