Cranberry Orange Chicken Salad Recipes

ENDIVE WITH CRANBERRY ORANGE CHICKEN SALAD

Endive with Cranberry Orange Chicken Salad image

Endive leaves layered with chicken mixture and topped with cranberry-orange relish gives you delicious appetizers. Perfect for a party.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup chopped cooked chicken
2 medium green onions, chopped (2 tablespoons)
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup mayonnaise or salad dressing
2 heads green or red Belgian endive (16 leaves)
1/3 cup frozen (thawed) cranberry-orange relish or sauce
16 cashews

Steps:

Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
Spoon about 1 tablespoon chicken mixture onto each endive leaf. Top each with 1 teaspoon relish and 1 cashew. Garnish with additional orange peel if desired. Serve immediately.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 80 mg

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

CRANBERRY-ORANGE SALAD

Cranberry-Orange Salad image

This was my great-grandmother's recipe. We've never had a Thanksgiving or a Christmas dinner without this.

Provided by Eyemadreamer

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 quarts ground cranberries
2 cups sugar
1/2 orange, rind of, ground
2 peeled oranges
3/4 cup walnuts, semi coarsely chopped
2 (3 1/2 ounce) boxes orange Jell-O

Steps:

Grind cranberries, oranges, rind and fold in the sugar.
Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved.
Add to the cranberry mixture, add nuts.
Refrigerate overnight.

Nutrition Facts : Calories 425.8, Fat 7.3, SaturatedFat 0.7, Sodium 118.1, Carbohydrate 91.2, Fiber 6.6, Sugar 79.1, Protein 4.3

CRANBERRY/ORANGE CHICKEN

Cranberry/Orange Chicken image

Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1 broiler/fryer chicken (about 3 pounds), cut up
4 tablespoons butter
2 cups whole fresh or frozen cranberries
1/2 cup chopped onion
2 tablespoons grated orange zest
1-3/4 cups sugar
1-1/4 cups orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Red food coloring, optional

Steps:

Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

Nutrition Facts : Calories 622 calories, Fat 22g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 203mg sodium, Carbohydrate 77g carbohydrate (65g sugars, Fiber 2g fiber), Protein 29g protein.

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 POUND CAKE

Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Steps:

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

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