Blackened Chicken And Granny Smith Apple Salad Recipes

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CHICKEN-APPLE CRUNCH SALAD



Chicken-Apple Crunch Salad image

Inspired by the classic Waldorf salad, this low-fat version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. From Cooking Light.

Provided by appleydapply

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cubed cooked chicken breasts
1 cup diced granny smith apple
1/2 cup diced celery
1/4 cup dried cranberries
2 tablespoons chopped green onions
1/3 cup low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried tarragon

Steps:

  • Combine first 5 ingredients in a large bowl.
  • Combine mayonnaise and remaining ingredients in another bowl, stirring well with a whisk.
  • Add mayonnaise mixture to chicken mixture, tossing well to coat.

Nutrition Facts : Calories 166, Fat 6, SaturatedFat 1.8, Cholesterol 60.3, Sodium 207.7, Carbohydrate 6.1, Fiber 1.4, Sugar 3.8, Protein 21.3

BLACKENED CHICKEN SALAD



Blackened Chicken Salad image

Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!

Provided by Chuck Hughes

Time 5h35m

Yield 4 servings

Number Of Ingredients 30

2 tablespoons smoked paprika
1 tablespoon smoked sea salt
1 tablespoon coriander seeds, ground
1 tablespoon black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons olive oil
4 chicken drumsticks
4 chicken thighs, deboned
Vegetable oil
1/2 cup canned tomato soup, undiluted
1/4 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 shallot, minced
1 clove garlic, minced
Juice of 1 lemon
1/2 cup vegetable oil
Salt and pepper
1 head romaine lettuce
1 red onion, minced
3 tablespoons olive oil, divided
1 teaspoon red wine vinegar
Salt and pepper
1/2 cup radishes, julienned
1/4 cup fresh flat parsley, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil

Steps:

  • For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
  • Preheat the oven to 350 degrees F.
  • In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
  • For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
  • For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
  • In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

BLACKENED CHICKEN AND GRANNY SMITH APPLE SALAD



BLACKENED CHICKEN AND GRANNY SMITH APPLE SALAD image

Categories     Poultry     Quick & Easy     Healthy

Yield 2 servings

Number Of Ingredients 13

2 (6-ounce) chicken breasts, skinless, boneless and sliced into 1/2-inch strips
1 Tbsp blackening or Cajun spice
1 medium Yukon Gold potato
Granny Smith Apple Salad:
1/2 Granny Smith apple, peeled, cored & sliced
2 large handfuls of mixed baby lettuce (pre-washed)
1/2 cup mung bean sprouts
1/2 cucumber, sliced
Red Grape Orange Dressing:
1 (1/2-ounce) red seedless grapes, stemmed and washed
1/4 cup orange juice
1 ounce non-fat plain yogurt
Dash extra virgin olive oil

Steps:

  • Red Grape Orange Dressing: Add grapes, orange juice, yogurt and olive oil to a blender and puree until smooth and silky. Strain through a strainer. Granny Smith Apple Salad: Toss lettuce, mung beans, apples and cucumbers with the dressing until evely coated. Blackened Chicken: 1) Wash & thinly slice potato and place in a saucepan with water to bring to boil. 2) Turn down to a simmer and cook for four to five minutes or until potato slices are semi-soft and cooked through. 3) Coat chicken slices in blackening spice and sear in a hot non-stick saute pan. 4) Cook chicken - while chicken is cooking, make the dressing. 5) Arrange salad on plates, top with potato slices and blackened chicken. Top with some additional dressing and enjoy!

GRANNY SMITH APPLE SALAD



Granny Smith Apple Salad image

Make and share this Granny Smith Apple Salad recipe from Food.com.

Provided by Ann Cecile

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 granny smith apples, peeled, cored and chopped
1 (8 ounce) can pineapple chunks
1 cup raisins
1/2 cup chopped pecans
10 ounces sour cream
1/2 teaspoon granulated sugar

Steps:

  • Combine the apples, undrained pineapple, raisins, pecans and sour cream.
  • Mix well and add sugar to taste.
  • Serve chilled.

BLACK BEAN AND GRANNY SMITH APPLE SALAD



Black Bean and Granny Smith Apple Salad image

A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.

Provided by Mickey

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 2.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 296.2 mg, Sugar 9.7 g

BLACKENED CHICKEN SALAD



Blackened Chicken Salad image

"I'm always in need of quick recipes," says Tanya Brady from Montague, Michigan. "I like to serve this healthy salad with garlic cheese bread and peanut butter cookies for dessert." TIP: Tanya stirs up a big batch of the seasoning rub and keeps it on hand, so she can start this salad in no time.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
1 package (10 ounces) Italian-blend salad greens
4 plum tomatoes, thinly sliced
1 medium sweet red pepper, julienned
1 cup seasoned salad croutons
1/2 to 3/4 cup salad dressing of your choice

Steps:

  • Combine the seasonings; rub over chicken. Broil or grill, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. , On a serving platter or individual plates, arrange the salad greens, tomatoes and red pepper. Slice chicken; place over salad. Top with croutons and dressing.

Nutrition Facts : Calories 380 calories, Fat 18g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1031mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein.

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