chicken salad with cranberries, pecans, and apples

In large bowl, toss salad greens, apple, cranberries and pecans. Taste for seasoning and add more salt and pepper if necessary. Season to taste. Pour over the salad and toss to coat. Apple cranberry chicken salad is full of crunchy apples and sweet tart dried cranberries. ¾ cup mayonaisse. Refrigerate and allow flavors to combine for at least 30 minutes. In a medium bowl place chicken, celery, pecans, dried cranberries. Chopped or shredded chicken - you can use boneless skinless chicken breast or chicken thighs or peel the chicken from the bone from a rotisserie chicken. In a small bowl, whisk together the mayo, garlic, herbs, and lemon juice. At home in Salem, Oregon, Christine Vaught packs her chunky and nutritious salad with crunchy apple and celery, dried cranberries, blue cheese and almonds for a wonderful blend of tastes and textures. In a bowl, combine the chicken, cranberries, celery, red onion, apple, and walnuts, if using. In a mason jar or small bowl, add olive oil, honey, apple cider vinegar, salt and pepper. Prep Time 15 minutes Total Time 15 minutes Course Dinner, Lunch Cuisine American Servings 6 servings (Full printable recipe card is at bottom of post.) Remove from heat and place on a paper towel-lined plate and set aside. Cook the bacon on a sheet pan in an oven at 375 degrees for about 12 minutes until crispy. Combine the chicken or turkey, apple, cranberries, pecans, and celery in a medium sized mixing bowl. Spicy Pecan Chicken Salad with Apples and Cranberries. And you'll love this lighter, creamy dressing made with mostly Greek yogurt and a little bit mayonnaise. How to Make the Chicken Salad Add the chicken, dried cranberries, apple, pecans, and green onion to a medium-sized bowl. Stir the mayonnaise mixture into the chicken, adding more mayonnaise as needed for moisture and for flavor. Add the creamy sauce and toss mixture until everything is coated in the sauce. If making it ahead, portion individual servings into these glass containers for easy grab-and-go lunches. Shredded rotisserie chicken is tossed with fresh apples, pecans, celery, dried cranberries, Greek yogurt, mayo, and simple spices. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. In a large bowl, add the chicken, apple, pecans, celery, and cranberries. honey, dried cranberries, panko breadcrumbs, black pepper, boneless, skinless chicken breasts and 11 more. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. In a mixing bowl, combine the chicken, dried cranberries, pecans and celery. ; Celery - be sure you use fresh celery so that you get the crunch in the salad from the celery. In a medium bowl, stir together the mayonnaise, apple cider vinegar, and honey. A sweet and savory chicken salad recipe that features pan-fried, seasoned, white meat chicken, green grapes, walnuts, and dried cranberries. 2 In a small bowl, mix together yogurt, mayonnaise, vinegar, and thyme. ½ - ¾ cup mayonnaise (or sub greek yogurt) Dinner rolls. In a measuring cup, whisk together mayo, sour cream, vinegar, salt, sugar, and black pepper. Refrigerate for at least an hour to let the flavors meld. Mix to combine. Toss with chicken mixture. The salad pairs well with grilled meats, baked chicken, pasta, and pizza dinners. Add mayonnaise, salt, white pepper and mix well. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Mix to combine. Chop the celery and pecans. Taste for seasonings and add more salt and lemon juice if needed. Granny Smith Apple Pecan Chicken Salad Home and Plate. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries. Gently fold in the apple, cranberries, and pecans. Total Time 10 mins. 1. Step 1. Stir until smooth. Place cubed chicken in a large mixing bowl. 1/4 teaspoon seasoned salt (like Lawry's), or to taste. 1/2 cup diced apple. Combine all salad ingredients into a large bowl. ½ cup dried cranberries. When it's cool enough to handle, shred or chop the chicken into bite-sized pieces. Instructions. The salad has only 4 simple ingredients: cooked chicken, dried cranberries, chopped pecans, and chopped green onions. Close the lid on the jar and shake vigorously until combined. TAGS: chicken cranberry pecan salad. 1 tsp dijon mustard. salt and pepper to taste. Pour the mixture into the bowl and toss to combine. Pour over the chicken mixture and stir to combine. Pour over the chicken mixture and gently toss. If desired, serve with lettuce leaves or whole wheat bread. Chicken Salad. 1/4 cup chopped pecans. Prep Time 10 mins. It's an extraordinary salad with crisp greens, tender chicken, fresh apples, crunchy pecans, sweet cranberries, and tangy blue cheese. Instructions. Taste for salt and pepper. Serve immediately or refrigerate until ready to eat. In a large bowl combine the chicken, celery, apple, grapes, onion, pecans and cranberries. Toss with the chicken mixture, then season to taste with sea salt and black pepper. Mix well until the mayonnaise coats all the ingredients and the dijon mustard is fully incorporated throughout. Drizzle dressing over salad; toss to coat. Make the bacon prior to grilling the chicken so it's ready. If using a bowl, whisk ingredients together. Chop the chicken breasts into small, bite-sized cubes, and add it to the dressing. Pour the mayo mixture over it and stir until evenly coated. Taste the chicken salad and make any seasoning adjustments according to your tastes. Instructions. In a smaller bowl combine the ingredients to make the dressing. 1 In a large bowl, combine chicken, pecans, apple, cranberries, and onion. Toss with the dressing until combined. Apple pecan chicken salad is an easy meal that packs big, satisfying flavor. Return rice to skillet along with cranberries and pecans. Advertisement. Mix well until the mayonnaise coats all the ingredients and the dijon mustard is fully incorporated throughout. Taste and adjust seasoning, if necessary. Add pecans, salt and pepper to chopped ingredients. Add 1/3 cup mayo along with the lemon juice, salt, and pepper (and herbs, if using). Pour the desired amount of dressing over the chicken and stir to combine. Add the mayo and stir to coat all the ingredients. Season with salt and pepper, to taste. In a medium size mixing bowl, combine the chopped chicken breasts, apple, dried cranberries, pecans, celery and mayonnaise. Apple pecan salad with chicken is perfect for fall when apples are crisp, juicy, and in season. Pulse until creamy and emulsified. Pour dressing over salad; toss to coat. Set the chicken aside on a cutting board and chop or shred. Serve however you wish and garnish with additional toasted chopped pecans, rosemary, sliced green onion, and/or black pepper if desired. Add the grapes, apples, celery, and pecans, and toss well to combine. Lettuce, if desired. To toast the pecans: see below. Place the chopped pecans in a small skillet on the stove, over medium high heat. Serve immediately or refrigerate until ready to eat. Cover and chill salad for 1 to 2 hours before serving. 2. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Let chill in fridge for 30 minutes before eating. Finely dice the red onion. Top with mayonnaise, lemon juice, and dijon mustard. Cook for 3-5 minutes, watching carefully and stirring, until pecans are lightly roasted. Pour the dressing over top of the chicken mixture and stir until well combined. Add apples, celery, grapes, pecans, cranberries, scallion, salt, and pepper to the bowl. 1/3 c. dried cranberries. In a large bowl, place the chicken, dried cranberries, walnuts, celery, and scallions. Add the dressing and toss the salad. Add apples, celery, grapes, pecans, cranberries, scallion, salt, and pepper to the bowl. This Apple Pecan Greek Yogurt Chicken Salad makes for a quick lunch you can make ahead of time and eat all week! In a cup or small bowl, combine 4 tablespoons of mayonnaise, the lemon juice, curry powder, if using, 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. Season with salt and pepper. 1 tsp raw honey. Using a large spoon or spatula, toss all ingredients together until well mixed. My Cranberry Pecan Chicken Salad is a perfect warm weather lunch or dinner accompaniment. In a smaller bowl, mix together all of the ingredients for the dressing. In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined. 1/3 cup pecans. 1/4 cup dried cranberries. ½ cup diced apples. In a large bowl, whisk to combine the mayonnaise, lemon juice, dijon mustard, salt, and pepper. Shred the cooked chicken meat. Add chicken, apple, walnuts, and cheese to bowl, and stir to combine. Serve over the mixed greens. EQUIPMENT 1/3 cup dried cranberries 1/4 cup chopped pecans Instructions In a large bowl, whisk together the mayo, yogurt, mustard, onion powder, salt, and pepper. Ingredients. Serve salad immediately and garnish with more feta cheese if desired. Add the pecans and dried cranberries. With either leftover chicken or canned chicken you can easily mix up a delicious chicken salad with pecans, granny smith apples, and the right blend of seasoning. Stir to combine. Add salad dressing and dig in! 2.8 g fiber, 39.5 g . In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Stir to combine. Pour the mixture into the bowl and toss to combine. Directions. Tips Store any leftovers of the salad, well covered, in the refrigerator for up to three days. 1 cup shredded rotisserie chicken. Chicken Salad. ; Apples - I like to use a sweet apple (fuji or pink lady are my go-to) to offset the savory flavors in the dressing. In a large bowl, combine chicken, apple, pecans, celery and cranberries. Serve plain, on bread or lettuce leaf. In a large bowl, add your diced chicken, celery, pecans, cranberries, and red onion. In a large bowl, combine the chicken, apple, celery, pecans, parsley, onion, mint, jalapeño pepper (if desired), salt, lemon juice, and oil; stir. MAKE SALAD. 1/3 cup dried cranberries salt optional, to taste Instructions Chop the chicken and apple into small pieces. Chill until ready to serve, at least an hour. ⅓-1/2 cup chopped pecans, toasted toast at 350° for 5-7 minutes. Instructions. Cranberry Apple Chicken Salad loaded with all the good things: crisp apple , tart cranberry, crunchy celery, and toasted pecans - all married together with a creamy dressing lightly seasoned with lemon and curry powder. Whisk together, the mayonnaise, sour cream, salt, pepper and lemon juice (use the smaller amount of salt and lemon juice to start). Add the mayonnaise and mix well. 3/4 cup of mayonnaise. Add chicken, cranberries, pecans, apple and green onion to a medium-size bowl. Apple Pecan Chicken Salad - this fall inspired recipe is loaded with crisp sweet apples, crunchy pecans, fresh flavorful rosemary, lightly tart cranberries and plenty of chicken. chicken salad. Serve as desired. Sprinkle all over with a little salt and pepper. 5 from 1 vote. Taste and add additional salt or seasonings, to taste. Serve on crackers as appetizer or as is. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Set aside. Harvest Chicken Salad The Real Food Dietitians sweet potato, red onion, olive oil, pepper, dried cranberries and 15 more Cranberry Chicken Salad Fixed on Fresh Dijon mustard, fresh parsley, fresh lemon juice, greek yogurt and 10 more Curry Chicken Salad Served From Scratch pecans, Granny Smith apple, mayo, scallions, celery, curry powder and 4 more apple chicken. ½ roasted chicken, deboned and cut into bite-sized pieces. While the chicken cools a bit, prepare the dressing. Jennie Duncan. In a large bowl, combine chicken, celery, pecans, cranberries and green onions. And the ingredients include pecans and cranberries so this dish is sweet, savory and crunchy all at once. Stir to combine, adding a few more tablespoons of mayo, if desired, depending on how well-dressed you prefer your chicken salad. Place the chicken, apple, onion, and dried cranberries in a large bowl. 2 cups cooked turkey or chicken diced. 1. Loaded with sweet apples, fresh cranberries, crispy bacon, crunchy pecans, goat cheese, green onions, and a light vinaigrette, this salad makes a beautiful and delicious addition to any holiday meal. Both sweet and tart apples are in this salad for a great balance of flavor. Pull chicken and toss with celery, onion, cranberries and pecans. In a small food processor combine the ingredients for the dressing. Directions. Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. In a medium bowl place chicken, celery, pecans, dried cranberries. Refrigerate. 1/2 cup raspberry vinaigrette. Refrigerate. Instructions Checklist. 1/2 cup diced apple. In a small bowl or measuring cup, whisk together mayonnaise, salt, garlic powder, and pepper. 3/4 cup crumbled goat cheese. In a medium serving bowl combine kale, apple, pecans, bacon, and cranberries. Let chicken and farro cool and mix together in a large salad bowl with 2 Tbsp. Chop the celery and pecans. Heat 1-2 tablespoons of frying oil in a large frying pan over medium-high heat. In a large mixing bowl, combine the chicken, celery, red onion, apple and cranberries. 2 tablespoons diced red onion. Add the mayo and stir to coat all the ingredients. Add the avocado; toss gently until all the ingredients are combined, leaving some diced avocado visible while mashing some. Serve the chicken salad on apple slices. To make the dressing, use a immersion blender in a tall container. Stir to combine. In a large bowl combine all ingredients and stir gently to combine. Combine all of the ingredients in a medium bowl. Mix the egg, oil, lemon juice, mustard and honey. Set aside. Serve plain, on bread or lettuce leaf. Chicken tastes just as good cold as it does warm, which makes it a great choice for summer. This Cranberry Apple Pecan Salad is one of our fall favorites! Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. Place the chicken, apple, onion, and dried cranberries in a large bowl. Print Recipe Pin Recipe. A chicken salad recipe made with chicken, crisp fall apples, dried cranberries, celery, pecans, green onions, and mayonnaise. To cook the chicken from scratch, place it in a pan covered with water or chicken broth. HEALTHY OUTLOOK Using fat-free instead of regular mayonnaise in this chicken salad slashes nearly 30 g fat per serving! Add the mayo to the chicken mixture and stir until well combined. In a large bowl, toss together the chicken, onion, celery, apple, cranberries and pecans. Below you'll find serving suggestions. Store in the refrigerator until ready to serve. Cook on both sides until browned and cooked through. ½ teaspoon black pepper. Mix mayonnaise, paprika, garlic powder, and onion powder in a small bowl until combined. I know the name is a mouthful to say, but you will enjoy every mouthful you eat! 1 Rotisserie Chicken, meat de-boned from chicken and chopped 1 cup Spicy Pecans, recipe follows 1 cup Dried Cranberries 1 large Granny Smith Apple, diced 3 Green Onions, sliced (green tops only) Dressing, recipe follows. In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, mustard, parsley, onion powder, salt and pepper. Step 2. Season the chicken breast with onion powder, garlic powder, salt, and pepper. 1/4 cup dried cranberries. In a large mixing bowl, combine the chicken, celery, red onion, apple and cranberries. Place tortilla on a plate. Season to taste with salt and pepper. Add garlic and saute for 30 more seconds. Combine the chicken, mayo, cranberries, sliced almonds, and green onion in a large bowl. Instructions. Let the chicken rest for 5 minutes then cut it into small cubes. Refrigerate leftovers in a sealed container for up to . Top with mayonnaise, lemon juice, and dijon mustard. Ingredients. Combine chicken, cranberries, pecans, celery, and parsley. ⅓ cup celery, finely diced. Crispy, crunchy, creamy, all in one bite! In a large mixing bowl, combine the mayo, yogurt, celery seed, salt, pepper, and vinegar. Combine chicken, celery, apple, grapes, and pecans in a large bowl. Chop it up and add it to the bowl. I always prefer chicken broth, and then sprinkle it with salt and pepper. Refrigerate at least an hour, time permitted. 1 apple sliced thinly. Check with a fork if the chicken shreds easily and it's white in the middle. Place in the fridge for later or serve immediately. In a large bowl, combine the first five ingredients. Roll wrap, cut and enjoy. Instructions. Fill a large bowl with mixed salad greens {preferably home grown}, rinse and pat dry with a paper towel or run it through a salad spinner. In a small bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Toss all the salad ingredients together in a big bowl. Mix together the Greek yogurt, mayonnaise, vinegar, and rosemary. Make sure your chicken is completely cool. Serve on crackers as appetizer or as is. Apple Pecan Greek Yogurt Chicken Salad. Shred the cooked chicken meat. Simple homemade dressing What makes this salad really special is the homemade dressing, made with mayo, sour cream, a touch of Dijon mustard, honey, and poppy seeds! Add the dressing and gently fold until the dressing evenly coats all of the ingredients. Mix together all of the chopped chicken, spicy pecans, diced apples . Serve immediately. salt and pepper to taste. Compose each salad by plating the greens and topping with apples, onion, pecans, cranberries, and the chicken/farro mixture. Plate and add slices of the chicken to each plate and serve. Toss lightly to combine. Instructions. 1/4 teaspoon freshly ground black pepper. Salt and pepper to taste. In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, mustard, parsley, onion powder, salt and pepper. Tossed with a basic Balsamic dressing, this salad will add fresh greens, fruit, and nuts to any dinner. Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper. MAKE DRESSING. Serve this delicious chicken salad for brunch or a luncheon on a croissant along with fresh fruit and a mimosa. Instructions. Pour over chicken and other ingredients. Advertisement. Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Add the mayonnaise and mix well, until everything is evenly coated. Whisk together and pour dressing over salad ingredients. Serve chilled on a sliced croissant or your favorite bread to create a sandwich. Toss is together and season with salt and pepper. Add salt and pepper to taste. That makes room in the recipe for tasty bacon, blue cheese and almonds. Alternatively, serve in sandwich form on bread, croissants, or rolls. While it cooks, gather and dice the remaining ingredients for the salad: apples, celery, cranberries and pecans. Making the Salad. Walnuts add a satisfying crunch, while the tart dried cranberries balance out the sweetness from the grapes. 1 tsp lemon juice. Bring the water to a boil, then reduce to a low boil or simmer. Fill with chicken salad and serve. Arrange salad on dinner plate, add chicken, cranberries, apples and pecans. Chop the chicken, celery, apples, and parsley, Zest the lemon. 2 stalks of celery, chopped, about ½ cup. Set aside. Next salt and pepper to taste. Steps to make chicken salad: First, you want to cook the chicken breast. Step 1. Mix to combine. To serve in a bread bowl: scoop out the center of a large roll. Instructions. My Favorite Chicken Salad Recipes, including curried chicken salad, Greek grilled chicken salad, chicken avocado salad, mustard broccoli chicken salad, fruited quinoa chicken salad and more.. Creamy Chicken Salad Recipe - with celery, dried cranberries, and smoked almonds dressed in a combination of light mayonnaise and nonfat Greek Yogurt with 13.6 g fat, 14.6 g carbs. Directions. It makes a great lunch, perfect on a sandwich or on lettuce for a lower carb option. Directions. Simmer for about 15 minutes or until the chicken reaches an internal temperature of 165F. 3-3½ cups chicken cut into bite sized pieces 1 rotisserie chicken. Want to grow your own gourmet salad greens? Combine mayonnaise, honey, lemon juice, and apple cider vinegar. In a large bowl, add greens, apple slices, red onion, pecans, cranberries, and feta cheese. 3/4 cup of mayonnaise. of dressing, the apple cider vinegar, and a pinch of salt. Taste and adjust seasonings. In a large bowl combine chicken, cranberries, pecans and celery. 1 Granny Smith apple, skin left on, chopped, about 1-1/2 cup. Add a little more mayonnaise (1 tablespoon at a time) if the mixture is too dry. Makes a great lunch. It's a delicious blend of sweet and savory flavors, and perfect for the holiday season. Dice or shred the chicken into 1/2 inch cubes. Combine mayonnaise, honey mustard, lemon juice, and salt and pepper to taste in a medium bowl. Serve the chicken salad on whole wheat bread with lettuce to serve as a sandwich, or in lettuce cups to serve as lettuce wraps. Ingredients. Sprinkle with cheese. Makes a great lunch. Step 2. Taste for salt and pepper. Notes. Stir until smooth. 2 cups cooked turkey or chicken diced. In a large bowl, combine the chicken, pecans, shallots, green apple, and cranberries. In large serving bowl, place lettuce, apple, cranberries and green onions. It makes a great lunch, perfect on a sandwich or on lettuce for a lower carb option. Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Instructions. In another small bowl, whisk together the mayonnaise, sour cream, lemon juice and curry powder. 5 cups mixed greens. ½ cup chopped unsalted roasted pecans or walnuts, if desired. 1 teaspoon salt. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley. Toss salad in dressing and serve immediately. This easy to make chicken salad is quick and easy to make and produces a flavorful, colorful, gourmet chicken salad. 1/4 cup chopped pecans. How to Make Chicken Salad with Apples. 2. 1½ teaspoons brown sugar. When hot, place your chicken in the pan. How to Make the Cashew Cream Sauce Swap out the fruit -- in place of the cranberries, try grapes or apples Swap out the nuts -- in place of pecans, try sliced almonds, walnuts or pine nuts NUTRITIONAL INFORMATION per 2/3 cup serving: 226 calories, 10.2g fat, 8.8g carbs, 1.1g fiber, 6.1g sugars, 25.6g protein; Weight Watchers PointsPlus: 6 Karen's Kitchen Stories Refrigerate for 1 hour, then fold in the nuts before serving. In a large bowl combine all ingredients and stir gently to combine. This simple Arugula Salad with Apples, Cranberries, and Pecans is a perfect everyday salad and a great holiday side dish! Stir in chicken, celery, apples, and Craisins. Will keep in an airtight container refrigerated for 5 days. Stir in cooked chicken, chopped apple, pecans, and dried cherries or cranberries to coat. Refrigerate for 1 hour, then fold in the nuts before serving. And a mimosa sub Greek yogurt chicken salad slashes nearly 30 g fat per serving chicken rest for 5 then. 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