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
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
HARVEST CHICKEN SALAD SANDWICH
This is a great way to use left over chicken.10/7/13
Provided by Karl Strasser
Categories Chicken Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients except the croissants in a bowl and mix.Chill for one hour and serve.
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