CHICKEN SALAD WITH APPLES
Chicken Salad with Apples, an easy chicken salad recipe with fresh apples, nuts, cheese, and a quick mustard and maple dressing.
Provided by Lisa Huff
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined.
- Add chicken, apple, walnuts, and cheese to bowl, and stir to combine.
Nutrition Facts : Calories 761 kcal, Carbohydrate 24 g, Protein 37 g, Fat 61 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 98 mg, Sodium 535 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING
Served at the 1870 Wedgwood Inn in New Hope Boro, Pennsylvania, this simple chicken salad combines common ingredients in a less-than-common way, and with great results. If you happen to have some cooked chicken in your fridge (or perhaps a rotisserie chicken), you could probably save time by simply shredding that and using it instead of the freshly cooked diced chicken. NOTE: Cook time is chill time for the prepared salad.
Provided by Lynne M
Categories Chicken Breast
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
- In a big bowl, combine cooled chicken, apples, walnuts, and celery.
- In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
- Chill.
- Serve over a red lettuce leaf.
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
CHICKEN SALAD WITH APPLES AND WALNUTS
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
- Remove skin from half of a leftover thyme-roasted chicken.
- Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.
CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS
I had chicken breasts left over from a BBQ I had and decided to make a chicken salad. I couldn't find a recipe that I liked so I played around and came up with this. It is delicious!
Provided by Jo Stinnett-Junkins
Categories Salad
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
- Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 10.8 g, Cholesterol 41.5 mg, Fat 22.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.2 g, Sodium 127.5 mg, Sugar 7.3 g
HOT BACON-MUSTARD DRESSING
"For thick sweet and tangy dressing that's irresistible, try this recipe," urges Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Time 15m
Yield about 2 cups.
Number Of Ingredients 8
Steps:
- In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.
Nutrition Facts :
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