Chicken Salad With Dried Fruit Recipes

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EASY CHICKEN SALAD WITH FRUIT CHUTNEY



Easy Chicken Salad with Fruit Chutney image

Easy Chicken Salad Recipe with Dried Fruit Chutney. This is your basic chicken salad elevated by adding some toasted almonds and toasted coconut flakes to give a nutty taste. The addition of the Dried Fruit Chutney adds a special sweet flavor. The salad goes well with a crunchy element like chips or as a wrap with lettuce leaves.

Provided by Carlos Leo

Categories     Salads

Time 10m

Yield 2

Number Of Ingredients 8

2 cups cubed cooked chicken
¼ cup Dried Fruit Chutney
¼ cup sour cream
3 TableSpoons diced celery
Salt and freshly ground black pepper
5 cups lightly packed torn lettuce leaves
2 TableSpoons toasted slivered almonds
2 TableSpoons toasted flaked coconut

Steps:

  • Combine chicken, Dried Fruit Chutney, sour cream and celery, Season with salt and pepper.
  • Serve on bed of lettuce.
  • Top with toasted almonds and coconut.

CHICKEN SALAD WITH DRIED FRUIT



Chicken Salad with Dried Fruit image

Enjoy this wonderful chicken salad with dried fruit and nuts.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 5

1 pound chicken breast (s or 1 pound left over cooked chicken)
3 ribs celery (sliced)
1 cup walnuts (- pecans, and almonds also work well)
1/2 cup dried cherries (or craisins)
1/2 cup mayonnaise

Steps:

  • If you don't already have cooked chicken available, you can poach the poultry in water or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl.
  • In a medium-sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine the mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving.

Nutrition Facts : Calories 375 kcal, Carbohydrate 10 g, Protein 20 g, Fat 28 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 224 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

EASY FRUITED CHICKEN SALAD



Easy Fruited Chicken Salad image

This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.

Provided by jo1527

Categories     Salad

Time 1h

Yield 8

Number Of Ingredients 6

1 apple, cored and diced
½ cup seedless red grapes, halved
½ cup chopped toasted pecans
½ teaspoon apple pie spice, or to taste
¾ cup mayonnaise
4 skinless, boneless chicken breast halves - cooked and diced

Steps:

  • In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES



Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries image

To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

3 tablespoons olive oil
1 pound chicken breast cutlets (about 6)
Coarse salt and ground pepper
1/2 pound green beans, trimmed
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard
5 ounces baby arugula
1 head radicchio, cored and shredded
1/3 cup dried cherries
1/4 cup sliced almonds

Steps:

  • In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
  • In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
  • Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
  • In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 4 g, Protein 31 g

FRUITY CURRY CHICKEN SALAD



Fruity Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 10

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise

Steps:

  • In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g

FRUITY CHICKEN SALAD



Fruity Chicken Salad image

The amounts listed are only a guideline since I don't even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly! You could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture, if you are making this in advance then add in the diced apple just before serving. If you are a curry-lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture, I think you will be quite surprised at the taste! This is one of the best recipes for chicken salad!... For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad... your guests will rave!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 -5 cups cooked chicken (shredded or finely chopped, preferably chicken breast)
1 stalk celery, finely diced
1/4 cup finely chopped red onion
2/3 cup dark raisin
1/2 cup red seedless grapes (sliced into quarters or halves)
1 small apple (cored and finely chopped)
1/3 cup toasted chopped almonds (coarsley chopped)
1/2 cup mayonnaise
1/2 cup plain yogurt (or use sour cream)
2 -3 teaspoons honey (or to taste)
black pepper
1/2-1 teaspoon curry powder (optional)

Steps:

  • In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
  • In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
  • *NOTE* If making in advance add in apple just before serving.

Nutrition Facts : Calories 294.4, Fat 11, SaturatedFat 2.5, Cholesterol 72.7, Sodium 113.3, Carbohydrate 23.8, Fiber 2.4, Sugar 17.7, Protein 26.4

CHICKEN AND FRUIT TOSSED SALAD



Chicken and Fruit Tossed Salad image

Looking for a fast dinner? Then check out this Italian-style chicken and fruit salad - a juicy meal that can be tossed up in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) salad mix
2 1/2 cups cubed cooked chicken
1 package (6 ounces) diced dried fruits and raisins (about 1 1/4 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup fat-free sweet-spicy French dressing

Steps:

  • Place salad mix, chicken, dried fruits and celery in large bowl.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 270 mg

FRUIT & NUT CHICKEN SALAD



Fruit & Nut Chicken Salad image

From The Gadsden Times (online edition) by Mary Lucille Jordan. Can be made with poached or roasted chicken or turkey. Dried cranberries can be substituted for the raisins -- diced celery can be substituted for the onions! Chill if desired, or serve immediately. -------- The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe -- the almonds were so good I couldn't resist doubling the amount! It is a nice combination of flavors -- NOTE: salt and pepper can be added to taste.

Provided by KerfuffleUponWincle

Categories     Lunch/Snacks

Time 2h20m

Yield 10 1/2 cup servings

Number Of Ingredients 9

3/4 cup raisins or 3/4 cup dried cranberries
1/3 cup apple juice
1/2 cup mayonnaise
1 tablespoon prepared mustard
3 cups diced cooked chicken or 3 cups cooked turkey
1/3 cup thinly sliced green onions (or both!) or 1/3 cup diced celery (or both!)
1/3 cup slivered almonds, toasted
salt (to taste)
pepper (to taste)

Steps:

  • Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
  • Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
  • Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
  • Cook time is recommended chill time!
  • NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.

Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.5, Cholesterol 34.5, Sodium 134.2, Carbohydrate 13.5, Fiber 1, Sugar 8.2, Protein 11.8

FRUITY CHICKEN SALAD PITAS



Fruity Chicken Salad Pitas image

I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family's tastes. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1 cup cubed rotisserie chicken
1/2 cup chopped apple
1/2 cup chopped celery
1/2 cup unsweetened crushed pineapple, well drained
1/4 cup dried cranberries
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/8 teaspoon salt
4 pita pocket halves

Steps:

  • Combine the first 9 ingredients. Fill pita halves with chicken mixture.

Nutrition Facts : Calories 588 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 670mg sodium, Carbohydrate 63g carbohydrate (28g sugars, Fiber 4g fiber), Protein 26g protein.

FRUITED CHICKEN SALAD



Fruited Chicken Salad image

This creamy salad explodes with flavor and texture: fresh tarragon, sweet and chewy dried fruit and tender chicken.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 8

1/4 cup mayonnaise or salad dressing
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
2 teaspoons lemon juice
2 cups cubed cooked chicken
2 medium celery stalks, chopped (1 cup)
1 cup golden raisins
1 cup pitted prune, cut in half
1/4 cup macadamia nuts or sliced almonds, toasted

Steps:

  • Mix mayonnaise, tarragon and lemon juice in medium bowl.
  • Add remaining ingredients; toss.

Nutrition Facts : Calories 505, Carbohydrate 60 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

CHICKEN SALAD WITH DRIED FRUIT RECIPE



Chicken Salad with Dried Fruit Recipe image

Provided by doran65

Number Of Ingredients 5

1 pound chicken breasts or 1 pound left over cooked chicken
3 ribs of celery thinly sliced
1 cup of walnuts - pecans, and almonds also work well
1/2 cup dried cherries, or craisins
1/2 cup mayonnaise

Steps:

  • If you don't already have cooked chicken available, you can poach the poultry in water, or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl. In a medium sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving. This Chicken Salad can be served on a bed of lettuce, or served in fancy rolls, or even on plain bread. I personally love to serve this chicken salad with a nice bowl of soup. I don't think you can beat that soup and sandwich combination.

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