Apple Chicken And Stilton Salad Recipes

CHICKEN AND APPLE SALAD

Steps:

• 1.Mix together dressing ingredients in a small bowl; cover and refrigerate until ready to use.
• 2.Core and chop apples into 1-inch pieces. Place in a large mixing bowl and toss with lemon juice.
• 3.Add remaining ingredients. Toss with dressing before serving.
• 4.Tip: Prepare cooked chicken by sprinkling 3 boneless, skinless, chicken breast halves with Mrs. Dash® Chicken Grilling Blend. Grill until cooked through; Cool and chop into 2-inch pieces.;

APPLE CHICKEN SALAD

Steps:

• In a medium bowl, gently stir together, chicken, apple, celery and raisins.
• In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
• Toss gently to coat.
• Serve on lettuce leaves, sprinkle nuts of your choice over.

APPLE CHICKEN SALAD

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.

PAN-ROASTED STILTON CHICKEN WITH APPLES

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.

APPLE-CHICKEN SALAD

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.

APPLE, ENDIVE, AND STILTON SALAD

Steps:

• Make vinaigrette:
• In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
• In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
• Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
• In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

APPLE WALNUT SALAD WITH STILTON CHEESE

Steps:

• Put one third of the cheese in a large bowl.
• Add olive oil and using a fork, mash together the cheese and oil.
• Add vinegar and continue to mash and mix.
• Add cream and pepper and mix well to make a thick creamy dressing.
• Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
• Mix them into the salad gently and evenly.
• Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
• Serve right away.
• TOASTED WALNUTS.
• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
• Depending on the size of the nuts this may take between 10-20 minutes.
• Remove the nuts from the pan as soon as they start to look done.
• Pour them onto a plate to cool.

APPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

CHICKEN & APPLE SALAD WITH GREENS

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.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350°F
• Spray large nonstick oven proof skillet with cooking spray.
• Heat on medium-high heat.
• Add chicken; cook 3 minute on each side or until lightly browned on both sides.
• Remove from heat.
• Place onion on top of chicken; place apples around sides of chicken.
• Mix honey and dressing; pour over chicken.
• Bake 20 to 25 minute or until chicken is cooked through.
• Spoon syrup mixture in skillet over chicken just before serving.

CRISPY CHICKEN AND APPLE SALAD

Steps:

• On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.
• In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.