Chicken Salad with apples and almonds
Source of Recipe
NET
List of Ingredients
Chicken Salad with apples and almonds
Servings: 6
1 cup Mayonnaise
1 tablespoon Lime Juice (Key Lime Juice)
Salt And Pepper -- to taste
1/2 whole Apple -- grated
1/2 whole Green Bell Pepper -- fine dice
1 1/2 cups Celery -- fine dice
1/4 Cup Almond Slivers
1 quart Cooked Chicken -- cubed
Recipe
Chicken Salad with apples and almonds
Servings: 6
Combine and chill .
NOTES: Optional ingredients:
Raisons
Walnuts
Parsley
Ripe Olives
CHICKEN SALAD RIVIERA
Serving Size: 5
Dressing
1 Teaspoon Garlic -- minced
1/3 Cup Mayonnaise
1/3 Cup Sour cream
1 Teaspoon Ground Coriander
1/2 Teaspoon Cumin
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Cayenne pepper
20 Ounces Pineapple -- chopped
1 1/2 Pounds Cooked Chicken -- chunks
1/2 Cup Cucumber, peeled chopped
1/2 Cup Celery -- sliced
1/2 Cup Raisins
1/2 Cup Almonds, Slivers -- toasted
3 Tablespoons Scallions -- sliced
10 Cups Salad Greens
[1) Combine ingredients for dressing and mix well.
[2) Combine ingredients for salad and toss with Dressing.
Serve on plates lined with salad greens
CHINESE CHICKEN SALAD WITH GINGER PEANUT DRESSING
Makes 4 servings
Ingredients
• 2 cups fresh spinach leaves
• 4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)
• 1 cup carrots, julienned
• 1 cup broccoli flowerets
• 2 cups bok choy, julienned
• 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
• 1 cup cooked skinned chicken breast, cut into thin strips
• 3/4 cup seasoned rice wine vinegar
• 2 tablespoons apple juice concentrate
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)
• 1 clove garlic, minced
• 1/3 cup creamy peanut butter
Directions
Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables.
Divide onto 4 plates.
Equally distribute chicken onto salads.
In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic.
Mix well.
Heat the peanut butter in the microwave until a liquid-like consistency.
Whisk the peanut butter into the dressing mixture.
Pour the dressing over the salads.
FESTIVE CHICKEN SALAD
8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
SALAD
• dash of salt
• 2 packages (1 pound each) Gold'n Plump® Extra Juicy Boneless Skinless Split Chicken Breasts
• 1 cup halved, seedless green grapes
• 1 cup diced celery
• 1 can (11 ounces) Mandarin orange segments, drained
• 6 large lettuce leaves
• 1 1/2 cups sliced almonds, toasted*
DRESSING
• 1/2 cup mayonnaise-style salad dressing
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Directions
Pour water into a medium saute pan to a level about 1 1/2 inches deep. Stir in the salt. Bring the water to a boil over high heat. Add the chicken (it should be covered by about 1/2 inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through.
Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1-inch pieces.
Meanwhile, whisk together the dressing Ingredients in a large bowl. Stir in the grapes, celery, and cooked chicken. Gently fold in the orange segments.
Serve the chicken salad on lettuce leaves and top with almond slices.
*Toasting enhances the flavor of most nuts. To toast nuts on the stovetop, put them in a dry skillet over medium heat. Stir and toss for about 4 to 5 minutes or until they are golden brown
NECTARINE-CHICKEN SALAD
Makes 8 servings.
4 cups sliced Washington nectarines
3 cups cubed or slivered cooked chicken
1-1/2 cups thinly sliced celery
1/2 cup thinly sliced almonds, toasted
1 green onion, thinly sliced
Dressing
Combine all ingredients except Dressing; pour Dressing over fruit mixture and toss gently.
Refrigerate 1 hour or longer to let flavors blend.
DRESSING
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground ginger
Mix well.
SUMMER GRILLED CHICKEN SALAD
A healthful, affordable recipe. French bread is nice with this dish.
30 minutes
Serves: 4
• 4 chicken thighs, skinless
• 1-1/2 tsp seasoned salt (optional)
• 2 ears corn-on-the-cob, fresh with husk (frozen or canned may be used)
• 1 10-oz. package frozen lima beans, cooked
• 1 small red bell pepper, diced
• 1 16-oz. can black beans, drained
• 1 Tbsp cilantro, chopped
• 1/4 cup Italian lowfat salad dressing
1. Start grill. Sprinkle seasoned salt over the chicken thighs and grill them until done over medium high heat, about 10-15 minutes or until juices run clear.
2. Remove the chicken from the grill and allow to cool, then remove the meat from the bone and dice into large pieces.
3. While the chicken is cooling, place the fresh corn still in the husk on the grill for 15-20 minutes. Remove the corn kernels from the cob.
4. Combine diced chicken, corn kernels, and remaining ingredients. Toss with dressing
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