CHICKEN SALAD WITH GRAPES AND PECANS
This classic chicken salad is a Southern lunch staple, but it is also fitting for afternoon teas or book clubs. The recipe was inspired by a favorite dish served at the former Sweetbriar restaurant in Gadsden, Alabama.
Provided by Southern Living Test Kitchen
Time 1h20m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat.
- Cover and chill at least 1 hour. Stir in pecans just before serving.
CHICKEN SALAD VERONIQUE
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
CHICKEN SALAD WITH GRAPES
Easy and hearty Chicken Salad with Grapes, pecans, celery, and a light and creamy dressing with one ingredient that makes this traditional chicken salad better than the rest!
Provided by Tiffany
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Stir together all dressing ingredients until smooth, set aside.
- In a large bowl combine chicken, celery, pecans, and grapes.
- Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.
Nutrition Facts : Calories 206 kcal, Carbohydrate 9 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 314 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN AND GRAPE SALAD
Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and use in a sandwich, quesadilla, or pasta dish for another quick meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
- In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.
Nutrition Facts : Calories 360 g, Fat 21 g, Protein 32 g, SaturatedFat 8 g
BERRY GRAPE CHICKEN SALAD
this great chicken salad won a few blue ribbons
Provided by Patsy Fowler
Categories Chicken Salads
Time 15m
Number Of Ingredients 9
Steps:
- 1. in a large bowl, combine all ingredients and mix gently until everything is combined and evenly coated.
- 2. serve on individual plates, or a serving plater lined with leaf lettuce.
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