Chicken Salad With Blue Cheese And Grapes Recipes
CHICKEN SALAD WITH GRAPES AND PECANS
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all salad ingredients in bowl and mix well.
- This works great with rotisserie chicken from the deli counter!
CHICKEN SALAD WITH WALNUTS AND GRAPES
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.
Provided by Jill Santopietro
Categories dinner, lunch, salads and dressings, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN SALAD WITH GRAPES AND APPLES
Delicious, fruity chicken salad!
Provided by aravis121
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix mayonnaise, chicken, grapes, apple, onion, honey mustard, garlic powder, and black pepper in a bowl.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 15.3 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 86.2 mg, Sugar 12.2 g
BLUE CHEESE CHICKEN SALAD SANDWICHES
I'm a big fan of blue cheese dressing, so I decided to go the "no mayo" route and replace it in this chicken salad. So tangy! Serve the chicken mixture on a bed of lettuce if you're in the mood for salad instead. -Giovanna Kranenberg, Cambridge, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Mix first eight ingredients; stir in chicken. Spread over half of the bread slices. If desired, sprinkle with blue cheese. Top with remaining bread.
Nutrition Facts : Calories 418 calories, Fat 19g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 747mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN SALAD WITH BLUE CHEESE AND GRAPES
Try eating this wrapped in bibb lettuce leaves for a great lunch! From Food & Wine's May 2008 edition. NOTE: I have decreased the amt of Lemon Pepper from the original recipe and totally eliminated the salt/pepper as I didn't feel it was needed (after making it for the first time).
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper.
- Fold in the blue cheese, breaking it up with a fork.
- Add the chicken, grapes, celery and parsley and fold gently.
- Fold in the sunflower seeds and serve.
Nutrition Facts : Calories 238.4, Fat 16.3, SaturatedFat 5.9, Cholesterol 22.8, Sodium 476.5, Carbohydrate 17.7, Fiber 1.8, Sugar 11, Protein 7.8
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
CHICKEN BLUE CHEESE SALAD WITH GRAPES AND WALNUTS
Make and share this Chicken Blue Cheese Salad With Grapes and Walnuts recipe from Food.com.
Provided by KelBel
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together and serve on lettuce or bread.
Nutrition Facts : Calories 475.6, Fat 33.5, SaturatedFat 10.2, Cholesterol 99.2, Sodium 414.2, Carbohydrate 16.7, Fiber 0.8, Sugar 8.3, Protein 28
CHICKEN AND GRAPE SALAD
Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and use in a sandwich, quesadilla, or pasta dish for another quick meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
- In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.
Nutrition Facts : Calories 360 g, Fat 21 g, Protein 32 g, SaturatedFat 8 g
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