Crazycraisinschickensalad Recipes

CRAZY CRAISINS CHICKEN SALAD

Crazy Craisins Chicken Salad image

We love cranberries! Chilling time is cooking time or non cooking time, I should say.:) Sounds good for a hot day.

Provided by WiGal

Categories Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked chicken
1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon salt
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup celery, chopped
1 tablespoon onion, minced
1/2 cup green bell pepper, minced (optional)
1 cup walnuts, chopped
black pepper
1/8 teaspoon garlic powder (optional)

Steps:

Cube the chicken and set aside.
In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika.
Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts.
Add cubed chicken, and mix well.
Season with black pepper, salt, and garlic powder to taste preferences.
Chill at least one hour.

Nutrition Facts : Calories 193.6, Fat 12.8, SaturatedFat 1.9, Cholesterol 37.8, Sodium 216.7, Carbohydrate 6.4, Fiber 1.4, Sugar 2.4, Protein 14

CRAZY CHICKEN SALAD

Crazy Chicken Salad image

Provided by Molly O'Neill

Categories appetizer

Time 30m

Yield Ten to 12 appetizer servings

Number Of Ingredients 23

Ingredients

1 cup chicken stock
1 3-inch piece ginger, peeled
2 medium cloves garlic, peeled and minced
2 teaspoons salt
2 tablespoons sugar
1 small dried red pepper, crushed, or 1/2 teaspoon hot-red-pepper flakes
3 tablespoons soy sauce
juice of 1/2 lemon
2 scallions, thinly sliced
1/4 cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)
2 tablespoons toasted sesame seeds
4 tablespoons sesame oil
3 cups vegetable oil
6 fresh egg roll wrappers, cut into 2- inch ribbons
1 1/2 ounces rice vermicelli
1 cup cooked shredded chicken
1/2 head iceberg lettuce, cored and cut into thin strips
1 bunch fresh coriander, coarsely chopped
1 cup mung-bean sprouts
7 medium scallions, coarsely chopped
1 cup sesame seeds, toasted and cooled
1 1/2 cups shaved almonds, lightly toasted and cooled
2 tablespoons of pickled red ginger syrup (available in Asian groceries)

Steps:

To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 68 grams, Carbohydrate 32 grams, Fat 79 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 480 milligrams, Sugar 10 grams, TransFat 0 grams

CRAISIN CHICKEN SALAD

Craisin Chicken Salad image

I love chicken salad, mostly because it's so easy to do. This one is a nice change from the usual with the addition of craisins. The cream cheese makes it super creamy, but I leave it out sometimes and bump up the mayo instead.

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
3 -4 ounces softened cream cheese
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon pepper
2 cups cooked chicken breasts, finely chopped
1/3 cup crushed pineapple (reserve a few tablespoons of the juice)
1/4 cup dried cranberries
1 tablespoon onion, finely chopped
4 celery ribs, finely chopped
sourdough bread, for serving

Steps:

In a bowl, combine mayonnaise, cream cheese, and seasonings until well-blended. Add chicken and mix.
Stir in crushed pineapple, cranberries, onion, and celery. Add desired amount of pineapple juice for flavor and consistency.
Spread on bread of your choice to make a sandwich.

Nutrition Facts : Calories 351.4, Fat 22.9, SaturatedFat 7.7, Cholesterol 89.8, Sodium 935.8, Carbohydrate 13.6, Fiber 1.4, Sugar 6, Protein 23.3

RACHEL'S CRANBERRY CHICKEN SALAD

Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

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).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

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