Best Hot Apple Chicken Salad Recipes

CHICKEN & APPLE SALAD WITH GREENS

Chicken & Apple Salad with Greens image

My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

VINAIGRETTE:
1/4 cup balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon curry powder, optional
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
SALAD:
2 cups shredded cooked chicken
2 medium apples, chopped
1/2 cup thinly sliced red onion
10 cups torn mixed salad greens
1/2 cup chopped walnuts, toasted

Steps:

In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

Nutrition Facts : Calories 306 calories, Fat 19g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 549mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 17g protein.

APPLE CHICKEN SALAD

Apple Chicken Salad image

Now that my six children are grown, I make lots of small-portion meals. This tasty salad is one of my favorite recipes because it's colorful, a little different and it contains healthy ingredients.-Anne Stevens, Lake Charles, Louisiana

Provided by Taste of Home

Categories Lunch

Time 10m

Number Of Ingredients 8

Ingredients

1 medium apple, chopped
1 cup diced cooked chicken
2 to 4 tablespoons regular or light mayonnaise
2 tablespoons diced green pepper
1 teaspoon chopped pimientos
Dash dried rosemary, crushed
Dash lemon-pepper seasoning
Lettuce leaf

Steps:

In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.

Nutrition Facts :

CHICKEN AND APPLE SALAD

Chicken and Apple Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon plus 1 teaspoon dijon mustard
1 teaspoon honey
2 Gala apples
1/2 cup chopped walnuts
1 small head escarole, torn into pieces
2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
4 ounces aged cheddar cheese, shredded (about 1 cup)
Multigrain bread, for serving (optional)

Steps:

Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.

Nutrition Facts : Calories 754 calorie, Fat 53 grams, SaturatedFat 12 grams, Cholesterol 149 milligrams, Sodium 910 milligrams, Carbohydrate 19 grams, Fiber 8 grams, Protein 54 grams

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

Chicken Salad with Apples, Grapes, and Walnuts image

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

Ingredients

4 cooked chicken breasts, shredded
2 Granny Smith apples, cut into small chunks
2 cups chopped walnuts, or to taste
½ red onion, chopped
3 stalks celery, chopped
3 tablespoons lemon juice
½ cup vanilla yogurt
5 tablespoons creamy salad dressing (such as Miracle Whip®)
5 tablespoons mayonnaise
25 seedless red grapes, halved

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

APPLE-CHICKEN SALAD

Apple-Chicken Salad image

Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield Makes about 10 half-cup servings

Number Of Ingredients 9

Ingredients

2 cups homemade or low-sodium store-bought chicken stock
2 boneless, skinless chicken breast halves, about 1 pound total
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons mayonnaise
1 celery stalk, thinly sliced crosswise (about 1/2 cup)
1/4 cup dried apricots, cut into 1/4-inch dice
1/3 cup sliced almonds with skins, toasted (omit if serving to children under 3)
1 medium Golden Delicious apple, cored and cut into 1/2-inch chunks
1 head Bibb or Boston lettuce, leaves separated (optional)

Steps:

Bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to medium-low, and simmer 2 minutes. Season chicken with salt and pepper; add to stock mixture. Simmer, covered, until chicken is cooked through, about 14 minutes. Remove chicken using a slotted spoon; discard liquid. Let chicken stand until cool enough to handle. Cut into 1/2-inch pieces.
Stir together mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon pepper, the celery, apricots, almonds, if using, and apple in a medium bowl. Stir in chicken. Refrigerate chicken salad, covered, until cold, about 30 minutes. To serve in lettuce bowls, spoon about 1/2 cup chicken salad onto each leaf, using the smaller, inside leaves for kid-size portions. Any leftover chicken salad can be stored in an airtight container in the refrigerator up to 3 days.

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.