Chicken Beets Apple And Walnut Salad Recipes

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

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.

APPLE WALNUT CHICKEN SALAD- APPLEBEE'S COPYCAT

Steps:

• Make chicken marinade. Combine water, salt, garlic powder, and liquid smoke in a medium bowl. Mix to dissolve salt. Place chicken in marinade, cover, and refrigerate for 3 hours.
• Make balsamic vinaigrette. Whisk together all ingredients except oil in a medium bowl. Gradually pour oil in while whisking continuously. Cover and refrigerate.
• Make candied walnuts. Combine (in order listed) the peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat. When mixture starts to bubble, add walnuts and stir constantly until sugar begins to caramelize. Turn off heat and keep stirring walnuts so they do not burn. After 1 minute of stirring. Pour nuts onto a piece of wax paper to cool.
• Grill chicken. Heat a gas grill or grill pan over medium-high heat. Remove chicken from marinade and blot dry with paper towels. Rub with oil and season with pepper. Grill for 3 to 4 minutes per side, or until done. Let cool and slice.
• For each salad, toss together 2 cups romaine, 2 cups red leaf lettuce, half of the apple, onion, celery, and blue cheese. Mix in desired amount of dressing and top with sliced chicken and walnuts.

APPLE-WALNUT CHICKEN SALAD

Steps:

• Combine chicken and dressing in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

SWEET APPLE-WALNUT CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
• Cut chicken into strips and place half the strips atop each salad portion.

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

APPLE, BEET AND WALNUT SALAD

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.

CHICKEN, BEETS, APPLE AND WALNUT SALAD

Steps:

• Grill chicken breast from frozen, seasoning with salt and pepper to taste.
• Cool and slice each breast into 4 or 5 slices.
• Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
• Peel beets, cut julienne.
• Mix vinegar, honey, Dijon, salt and pepper.
• Gradually whisk in olive and walnut oil until blended.
• Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
• Sprinkle with cheese.
• Drizzle evenly with dressing.