Tangy Fruit Chicken Salad Recipes

TANGY CHICKEN SALAD

Tangy Chicken Salad image

I came up with my own version of chicken salad after tasting a similar one at a restaurant. You can use broiled or sauteed chicken if you're in a hurry or find yourself with leftovers. -Michelle Tromblay, Fairfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1/2 cup plain yogurt
1 tablespoon lemon juice
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
Dash pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/3 cup dry bread crumbs
4 cups torn mixed salad greens
1/2 cup chopped fresh tomato
1/2 cup chopped hard-boiled egg whites
1/3 cup shredded cheddar cheese
1/3 cup fat-free honey Dijon salad dressing

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once. , On two plates, arrange salad greens, tomato, hard-boiled egg whites and cheese. Slice chicken; place on salads. Serve with dressing.

Nutrition Facts : Calories 366 calories, Fat 8g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 5g fiber), Protein 41g protein.

TANGY FRUIT SALAD

Tangy Fruit Salad image

I got this recipe from dear friends many years ago, and it has been a mainstay at my house ever since. This salad is a sweet refreshing side dish or light dessert.-Darlene Alexander, Nekoosa, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 can (20 ounces) pineapple chunks
1 can (15 ounces) fruit cocktail, drained
1 can (11 ounces) mandarin oranges, drained
2 medium bananas, sliced
2 medium apples or pears, cut into chunks
1 cup sliced fresh strawberries, optional
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup orange breakfast drink mix

Steps:

Drain pineapple juice into a small bowl; set aside. In a large serving bowl, combine the pineapple, fruit cocktail, mandarin oranges, bananas, apples and strawberries if desired., Whisk the pudding mix and drink mix into the reserved pineapple juice. Fold into fruit mixture. Refrigerate before serving.

Nutrition Facts :

TANGY CHICKEN SALAD WITH PECANS

Tangy Chicken Salad with Pecans image

This is an adaptation of several chicken salad recipes in an attempt to make chicken salad similar to Cush's Grocery in Shreveport, LA.

Provided by Carla Dee

Categories Lunch/Snacks

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups cooked chicken, diced
1/4 cup pecans, chopped and toasted
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice

Steps:

In a bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth.
Add the chicken, pecans, celery, and onion and stir to combine.
Cover and refrigerate at least 1 hour before serving.

TANGY CHICKEN SALAD

Tangy Chicken Salad image

Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread.

Provided by 2hot2handle

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cubed cooked chicken
1/2 cup cubed or shredded sharp cheddar cheese
1/4-1/2 cup creamy peppercorn or ranch salad dressing
1/3 cup chopped dill pickle (I used dill relish to make it easier)
3 tablespoons capers (optional)
2 -3 tablespoons spicy mustard, to taste
1/2-1 teaspoon pepper, to taste
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon sugar
1 tablespoon pickle juice (omit if using dill relish, there's enough juice in it already)

Steps:

Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!

Nutrition Facts : Calories 315, Fat 19.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 692.1, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 30.4

CHINESE CHICKEN SALAD WITH TANGY DRESSING

Chinese Chicken Salad with Tangy Dressing image

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

Provided by Bobbie

Categories < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

Steps:

To assemble salad (do this as close to serving as is possible).
Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
To make dressing:.
Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
Pour dressing over salad and toss to coat.
This is a great main dish served with some fresh fruit and croissants.
Cooking time reflects the time to roast a chicken.

Nutrition Facts : Calories 369.4, Fat 28.6, SaturatedFat 3, Sodium 324, Carbohydrate 26.3, Fiber 5.6, Sugar 11.6, Protein 6.2

TANGY POPPY SEED FRUIT SALAD

Tangy Poppy Seed Fruit Salad image

A very light and delicious fruit dessert with a little twist.

Provided by SWEETKATY

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (20 ounce) can pineapple chunks - drained with juice reserved
1 orange, peeled and segmented
1 kiwi -- peeled, halved and sliced
1 cup seedless grapes
1 cup quartered strawberries
¼ teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon poppy seeds

Steps:

In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.1 g, Fat 0.9 g, Fiber 4 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 39.1 g

TANGY FRUIT SALAD

Tangy Fruit Salad image

Cool and refreshing chunky fruit salad with a tangy glaze dressing. This is a long standing family favorite.

Provided by Pugsley53

Categories Pineapple

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (20 ounce) can chunk pineapple, drained (reserve juice*)
1 (29 ounce) can sliced peaches, drained
1 (29 ounce) can pear halves in natural juice, drained
3 large bananas
2 (11 ounce) cans mandarin oranges, drained
3/4 cup sugar
1 lemon, juice of
1 orange, juice of
1 cup pineapple juice
4 tablespoons cornstarch
1 teaspoon grated fresh lemon rind
1 teaspoon grated orange rind

Steps:

Set bananas aside to add last and drain remaining fruit cutting peaches and pears into 1 inch chuncks and place in refrigerator to chill.
Blend sugar and cornstarch and then add pineapple, orange and lemon juices and cook over meduim heat til thick and clear.
Add grated lemon and orange rind and chill.
Toss chilled fruit and sauce together adding 1 inch banana chunks.

Nutrition Facts : Calories 350.2, Fat 0.9, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 89, Fiber 6.9, Sugar 70.9, Protein 3

TANGY CHICKEN SALAD

Tangy Chicken Salad image

Sour cream and apricot preserves give this easy-to-make chicken salad its sweet and tangy flavor. Serve chilled on saltine crackers.

Provided by My Food and Family

Categories Meal Recipes

Time 3h10m

Yield Makes 6 servings, 1/2 cup salad and 5 crackers each.

Number Of Ingredients 6

Ingredients

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. each apricot preserves and lemon juice
1-1/2 cups chopped cooked chicken
1/2 cup sliced dried apricots
2 green onions, sliced
saltine crackers

Steps:

Mix sour cream, preserves and lemon juice in medium bowl.
Add chicken, apricots and onions; mix lightly. Cover.
Refrigerate several hours or until chilled. Serve with crackers.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

TANGY CHICKEN LEGS

Tangy Chicken Legs image

This sweet and tangy sauce shared by Joey McGuire of Lynn, Indiana is easily assembled with basic pantry ingredients. Brushed on chicken leg quarters, it's bargain-priced at just 39 cents a serving. Try it over beef or pork, too.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings (1-1/2 cups barbecue sauce).

Number Of Ingredients 7

Ingredients

1 cup brewed coffee
1 cup ketchup
1/2 cup sugar
1/2 cup Worcestershire sauce
1/4 cup cider vinegar
1/8 teaspoon pepper
8 grilled or broiled chicken leg quarters

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken.

Nutrition Facts : Calories 368 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 31g protein.

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