Chicken Craisin Salad Recipe Recipe For Stuffed

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RACHEL'S CRANBERRY CHICKEN SALAD



Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Steps:

  • Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

CHICKEN SALAD WITH CRAISINS AND ALMONDS



Chicken Salad With Craisins and Almonds image

This is a very nice chicken salad and simple to make. Kids love it. I love to serve it in a croissant and half them, for a great sandwich tray. You can stuff a tomato or simply top a little on some salad green's.

Provided by HelenG

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

12 1/2 ounces premium chunk white chicken meat packed in water
1/2 cup mayonnaise (or more)
1/2 small onion, chopped
1/4 cup craisins (dried cranberries-can use raisins)
1/3 cup almonds, slivered
1 celery, chopped
1 tablespoon honey
1 tablespoon butter
salt & pepper

Steps:

  • Drain chicken place in mixing bowl, separate with fork.
  • Chop onions and celery add to mixing bowl along with mayo, craisens and honey.
  • Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl.
  • Season with salt and pepper mix again.

CHICKEN SALAD W/ CRAISINS



Chicken Salad w/ Craisins image

Easy, delicious and healthy Chicken Salad w/ Craisins recipe from SparkRecipes. See our top-rated recipes for Chicken Salad w/ Craisins.

Categories     Poultry     Lunch     Poultry Lunch

Yield 8

Number Of Ingredients 6

Chicken Breast - canned 10 oz
Craisins 1/3 cup
Onions 1/3 cup
Celery 1 cup
Fat Free Sour Cream 1/4 cup
Light Mayo 1/4cup

Steps:

  • Mix all ingredients in a bowl. Chill and serve - makes 8 1/4 cup servings.
  • WW points = 2

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

CRANBERRY, FONTINA AND WALNUT STUFFED CHICKEN BREASTS



Cranberry, Fontina and Walnut Stuffed Chicken Breasts image

This is much easier then it sounds, and so full of flavor. I take advantage of pre grated cheese, a small package of pre chopped walnuts and dried cranberries, all from the local grocer. Apple jelly tops the chicken as a nice glaze with some dried sage. Then for a side dish ... wild rice, with small bites of granny smith apples sauteed with onions cooked in chicken broth with fresh sage. The ultimate rice dish. Still done in 20 minutes. The combination of my chicken breasts and this rice dish, and maybe some roasted beets and a small salad makes this a really nice dish to entertain with ... without breaking the bank.

Provided by SarasotaCook

Categories     Chicken Breast

Time 1h15m

Yield 6 Chicken breasts, 6 serving(s)

Number Of Ingredients 19

6 chicken breasts, thin sliced and flattened (medium size)
1/2 cup chopped onion, chopped fine
1/2 cup chopped celery, chopped fine
1 teaspoon minced garlic
1/2 cup dried cranberries, chopped
1/4 cup walnuts, chopped fine
1 cup Fontina cheese, grated (you can also use gruyere or swiss)
kosher salt
ground black pepper
2 tablespoons olive oil to saute the chicken
2 tablespoons butter to saute the chicken
1 teaspoon butter to saute the vegetables
1 cup flour
1 cup plain breadcrumbs
2 eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup apple jelly
1 teaspoon dried sage

Steps:

  • Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
  • Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly.
  • Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end.
  • Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown.
  • Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
  • Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.

Nutrition Facts : Calories 683.6, Fat 25.1, SaturatedFat 8.4, Cholesterol 184.2, Sodium 560.6, Carbohydrate 72, Fiber 3, Sugar 31.4, Protein 42.6

CRAISIN®, ALMOND, AND FETA CHICKEN SALAD



Craisin®, Almond, and Feta Chicken Salad image

A basic chicken salad recipe with some added goodness. Try changing it up by adding either 1 teaspoon curry or cumin.

Provided by Terri

Categories     Salad

Time 8h20m

Yield 4

Number Of Ingredients 10

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
¼ red onion, diced
½ cup sweetened dried cranberries (such as Craisins®)
6 tablespoons mayonnaise
6 tablespoons sour cream
salt and ground black pepper to taste
1 (4 ounce) package feta cheese, crumbled
⅓ cup toasted sliced almonds

Steps:

  • Mix chicken, celery, red bell pepper, red onion, and cranberries in a large bowl.
  • Stir mayonnaise and sour cream together in a separate bowl; pour over the chicken mixture and stir to coat. Season mixture with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Stir feta cheese and almonds through salad to serve.

Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.2 g, Cholesterol 124.4 mg, Fat 44.3 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 13.5 g, Sodium 541.8 mg, Sugar 15.5 g

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA



Stuffed Chicken Breasts with Cranberry Quinoa image

I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 25

2 cups chicken broth
1 cup quinoa, rinsed
1 fresh thyme sprig
1 tablespoon olive oil
8 green onions, chopped
1 celery rib, chopped
2/3 cup dried cranberries
2/3 cup chopped dried apricots
3 tablespoons lemon juice
2-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
CHICKEN:
3/4 cup dry sherry
1/4 cup water
3 tablespoons red wine vinegar
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped walnuts
1/2 cup apricot preserves
2 tablespoons butter
6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil

Steps:

  • In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme. , In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon zest and salt., In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted. , Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top., Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.

Nutrition Facts :

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