Cranberry Chicken Pasta Salad Recipes

RACHEL'S CRANBERRY CHICKEN SALAD

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).

CRANBERRY CHICKEN PASTA SALAD RECIPE

Steps:

• On a stovetop bring a pot of water to a boil. Boil the pasta for 7-9 minutes, drain, and rinse.
• While waiting for the water to come to a boil, and while the pasta is cooking.
• Place the pasta, mandarin oranges, 1/2 cup non-fat Greek yogurt, chicken, and cranberry pasta salad packet in a bowl.
• Stir the ingredients together until everything is coated, and chill for one hour.

CRANBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut chicken into cubes., In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates.

CRANBERRY AND ALMOND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
• Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
• Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
• Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
• Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.

CRANBERRY CHICKEN SALAD

Steps:

• Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
• Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.