Honey Chicken Salad Southern Living Recipe 375 Recipes

HONEY CHICKEN SALAD

Honey Chicken Salad image

This is the best chicken salad that I have ever made. The original recipe was from a Southern Living magazine. But I have changed a few things to suit my taste!

Provided by kiddoinky

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chopped cooked chicken
3 celery ribs, diced
1/2 cup dried sweetened cranberries
1/2 cup chopped pecans
1 1/2 cups low-fat mayonnaise
1/3 cup honey
1/4 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Stir together first four ingredients.
Whisk together mayonnaise and next 3 ingredients.
Add to chicken mixture, stirring gently until combined.

Nutrition Facts : Calories 465.5, Fat 19.4, SaturatedFat 3.4, Cholesterol 105, Sodium 276.1, Carbohydrate 38.7, Fiber 2.8, Sugar 34, Protein 36.6

HONEY-CHICKEN SALAD -- SOUTHERN LIVING RECIPE - (3.7/5)

Honey-Chicken Salad -- Southern Living Recipe - (3.7/5) image

Provided by starspangledlady

Number Of Ingredients 8

Ingredients

4 cups chopped, cooked chicken (1.5 pounds raw)
3 celery ribs, diced
1 cup sweetened dried cranberries
1/2 cup toasted, chopped pecans
1 cup mayonnaise
1/3 cup honey
1/4 tsp salt
1/4 tsp pepper

Steps:

Combine first 4 ingredients Whisk together mayonnaise, honey, salt, and pepper Gently stir into chicken mixture until combined.

SOUTHERN HONEY-CHICKEN SALAD

Southern Honey-Chicken Salad image

This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!

Provided by kitty.rock

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chopped cooked chicken
3 celery ribs, diced (about 1 cup)
1 cup sweet dried cranberries, coarsely chopped
1/2 cup toasted pecans, coarsely chopped
1 1/2 cups light mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
Whisk together mayonnaise and next 3 ingredients until mixed.
Add to chicken mixture, stirring gently until combined.
Garnish with additional pecans, if desired.
Chill 1-2 hours before serving with crackers or on individual salad greens.

Nutrition Facts : Calories 729.8, Fat 48.8, SaturatedFat 7.9, Cholesterol 136.5, Sodium 993.3, Carbohydrate 36.7, Fiber 3.1, Sugar 29, Protein 37.2

HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY

Honey Mustard Chicken Salad Recipe by Tasty image

Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado

Provided by Alix Traeger

Categories Lunch

Yield 4 servings

Number Of Ingredients 12

Ingredients

⅓ cup honey
¼ cup dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken thighs
¼ cup bacon, chopped
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
1 avocado, pitted and sliced

Steps:

In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
Flip the chicken thighs over, fully covering them in the marinade.
Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
Heat a large skillet over medium heat, and place the chicken thighs in the pan.
Cook for five minutes on each side, or until the chicken is cooked through.
Remove the chicken and set aside.
Wipe the pan clean and place back on the heat.
Add the chopped bacon to the pan and cook until crispy, about ten minutes.
Transfer the bacon to a paper towel-lined plate to drain.
Add three tablespoons of water to the reserved marinade and stir to combine.
Slice the chicken into strips.
Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams

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