Cranberrypecan Chicken Salad Recipes

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.

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 PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
• Chop or shred the chicken, add it to a large bowl for mixing the salad.
• Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
• You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
• Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
• Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
• Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
• Serve cold or at room temperature. See ideas for serving below.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• combine all ingredients in bowl and mix together
• chill.
• serve on bread, pita, or tortilla wrap.