HARVEST CHICKEN SALAD
Harvest chicken salad with pecans, apples and dried cranberries is a delicious, crunchy, fresh fall twist on the classic! It's great served as a sandwich, wrap or with crackers or greens.
Time 55m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add the chicken breasts and reduce the heat slightly, to maintain a steady boil. Cook the chicken for 25-35 minutes, until cooked through.
- Use tongs to remove the cooked chicken from the water and place on a cutting board to let cool for 10 minutes.
- Chop the chicken into 1/2-inch cubes - or smaller for a smaller dice for the salad. Let cool completely.
- In a large bowl, combine the chicken, spinach (if using), apple, pecans, dried cranberries, mayo and Greek yogurt, salt and pepper. Stir to combine. Season to taste with extra salt and pepper and add an extra tablespoon of mayo or Greek yogurt, if needed, to get to your desired level of creaminess.
- Serve on a salad, as a sandwich or wrap or with crackers and cheese. Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 184 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HARVEST CHICKEN SALAD
Apples and tangy orange dressing makes this chicken salad the main attraction. Cook's tip: A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired. You may also want to top this with "Recipe #220615".
Provided by Debala
Categories Chicken
Time 20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For dressing, zest one orange to measure 2 teaspoons zest.
- Juice oranges to measure 1/2 cup juice.
- Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
- While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
- For salad, place spinach in bottom of large serving bowl.
- Dice chicken and celery.
- Cut apples in half lengthwise; remove stems and seeds.
- Cut each apple half into small pieces.
- Chop onion.
- Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
- To serve, drizzle dressing over salad and toss to coat.
- Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
- Serve immediately.
Nutrition Facts : Calories 116, Fat 2.3, SaturatedFat 0.6, Cholesterol 21.5, Sodium 169, Carbohydrate 17.6, Fiber 2.5, Sugar 13.2, Protein 7.7
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