CRANBERRY CHICKEN SALAD
-Debbie Emrick, Dundee, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut chicken into cubes., In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates.
Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 59mg cholesterol, Sodium 364mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
RACHEL'S CRANBERRY CHICKEN SALAD
This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Provided by Rachel Mehl
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g
CRANBERRY & BACON CHICKEN SALAD
Bacon bits and dried cranberries add smoky-sweet flavor to this creamy chicken salad. Try it on hearty bread, rolls or even crackers.
Provided by My Food and Family
Categories Home
Time 1m
Yield EMPTY
Number Of Ingredients 8
Steps:
- Mix together ingredients and either serve immediately or refrigerate for later. Serve on hearty bread, rolls, buns, crackers, anything!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Poach the chicken (optional): Arrange the chicken in a single layer in a large saucepan. Add any of the optional aromatics on top. Season generously with salt and pepper. Add enough cold water to cover the chicken by about an inch. Bring the water to a gentle boil over medium-high heat. Reduce heat to low, cover and cook for 9-12 minutes, or until the chicken is cooked through and and instant-read thermometer registers 165 degrees Fahrenheit. Remove chicken with a pair on tongs and transfer to a clean work surface to rest and cool, at least 5 minutes. Once cool, shred or cut the chicken into ½’’ cubes.
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- Prepare the chicken salad: In a large bowl, add the cooled, cubed chicken, nuts, cranberries, celery and scallions. Toss to combine. Add enough dressing to coat. Gently stir to combine. Taste and add more mayonnaise dressing, salt and pepper if desired.
- Serve or store: The cranberry chicken salad can be enjoyed immediately or stored in the refrigerator, in an air-tight container, for 2-3 days.
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