Best Harvest Chicken Salad Recipes

HARVEST CHICKEN SALAD SANDWICH

Harvest Chicken Salad Sandwich image

This is a great way to use left over chicken.10/7/13

Provided by Karl Strasser

Time 20m

Number Of Ingredients 8

Ingredients

1 lb cooked chicken diced
1/2 c mayonnaise
1/2 c dried cranbererries
2 apples, cored and diced
2 ribs celery,diced
1/2 c walnuts diced
salt and pepper to taste
4 croissants

Steps:

1. Combine all ingredients except the croissants in a bowl and mix.Chill for one hour and serve.

HARVEST CHICKEN SALAD

Harvest Chicken Salad image

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

Ingredients

2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone ground mustard
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small garlic clove, pressed
1 (6 ounce) package fresh baby spinach leaves
2 cups diced roasted chicken meat
1 cup celery rib, diced
2 medium Red Delicious apples
1/2 cup red onion, chopped
3/4 cup dried sweetened cranberries
1/2 cup pecan halves, toasted (optional)
orange section (optional)

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

GREAT HARVEST CHICKEN SALAD

Great Harvest Chicken Salad image

this is the recipe from great harvest bread company. it serves about 8 on sandwiches and 4-6 on it's own or on lettuce

Provided by newmama

Categories Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts, trimmed
1/2 cup celery, chopped fine
1 cup mayonnaise
1 teaspoon dried parsley
1 teaspoon dried onion
1/2 brown sugar
1/2 teaspoon tarragon
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon seasoning
1/4 teaspoon black pepper

Steps:

season chicken with salt and pepper and bake until cooked.
cool and chop finely.
mix everything together and chill.

Nutrition Facts : Calories 322.7, Fat 15, SaturatedFat 2.4, Cholesterol 98, Sodium 384.1, Carbohydrate 10.1, Fiber 0.3, Sugar 2.8, Protein 35.5

SUMMER HARVEST CHICKEN-POTATO SALAD

Summer Harvest Chicken-Potato Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2 lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2 cup plain fat-free yogurt
1/3 cup fat-free ranch dressing
1 tablespoon prepared horseradish
1/4 teaspoon salt
Dash pepper
2 cups cut-up cooked chicken breast
2/3 cup thinly sliced celery
Torn salad greens, if desired

Steps:

In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g

HARVEST BACON AND CHICKEN DINNER SALAD

Harvest Bacon and Chicken Dinner Salad image

Take just 10 minutes and a good appetite to enjoy a bacon and chicken dinner salad. Harvest Bacon and Chicken Dinner Salad features a tangy fruit dressing.

Provided by My Food and Family

Categories Home

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 cups loosely packed torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup KRAFT Sweet Honey CATALINA Dressing
6 slices OSCAR MAYER Fully Cooked Bacon, chopped
2 Tbsp. orange juice
2 Tbsp. dried cranberries

Steps:

Place greens in large bowl; top with chicken.
Microwave remaining ingredients in microwaveable bowl on MEDIUM (50%) 1 min. or until warm; stir.
Pour dressing mixture over salad; toss to coat. Serve warm.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1180 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 20 g, Protein 30 g