Chickensaladwithpeachesandwalnuts Recipes

CHICKEN SALAD WITH PEACHES AND WALNUTS

Steps:

• Boil chicken breasts for 20 minute cool and cube.
• peel peaches (if desired) and dice.
• roughly chop walnuts.
• thinly slice green onions.
• combine chicken, peaches, onion and walnuts in large bowl.
• combine dressing ingredients, mix well.
• pour over chicken mixture and refrigerate until ready to serve.
• To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
• Or place serving bowls of both the chicken and salad greens and let people dish their own.
• A fresh loaf of herb bread compliments this salad for a complete meal.

CREAMY CHICKEN SALAD WITH PEACHES

Steps:

• Mix cream cheese and poppy seed dressing together in a bowl; fold in chicken, peach, walnuts, and green onions until well coated.

CHILLED PEANUT CHICKEN NOODLE SALAD

Steps:

• START THE WATER: Bring a large pot of salted water to a boil.
• POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
• COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
• TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

CHICKEN SALAD WITH WALNUTS (EASY & SIMPLE)

Steps:

• Mix all ingredients together in a large bowl.
• Refrigerate for at least 1 hour.
• As a sandwich filling - spread mixture on 9 slices of white or wheat bread.
• Top with 9 slices of bread.
• Trim bread crusts and cut diagonally into four triangular sections.

CHICKEN SALAD WITH PEACHES AND WALNUTS

Steps:

• Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
• Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.

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.

CHICKEN SALAD WITH WALNUTS AND GRAPES

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.