Festive Salad With Chicken And Fruit Recipes

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BIG FESTIVE SALAD



Big Festive Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 20

1/4 cup shelled raw unsalted pistachios
1/4 cup chopped raw unsalted hazelnuts
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups baby arugula
2 cups baby kale
2 cups baby spinach
2 cups quartered and sliced radicchio
3 mandarin oranges, peeled and segmented
1/2 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup fresh blueberries
1/4 cup freshly grated Parmesan

Steps:

  • For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
  • For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
  • For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
  • Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

FESTIVE SALAD WITH CHICKEN AND FRUIT



Festive Salad with Chicken and Fruit image

No need to wait for an occasion to serve this festive chicken salad. A good time will be had as soon as the zingy feta and sweet fruit come together.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 7

2 cups French bread cubes (3/4 inch)
1/2 cup KRAFT Italian Dressing, divided
1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup chopped fresh pineapple (1-inch pieces)
1 apple, chopped
1/2 cup crumbled feta cheese

Steps:

  • Heat oven to 375°F.
  • Toss bread cubes with 1/4 cup dressing; spread in single layer on ungreased baking sheet. Bake 6 to 10 min. or until golden brown; cool.
  • Toss greens with chicken, pineapple, apples and remaining dressing in large bowl. Add bread cubes; mix lightly. Sprinkle with cheese.
  • Serve immediately.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

EASY FESTIVE FRUIT SALAD



Easy Festive Fruit Salad image

As colorful as the leaves on the autumn trees, this fruit salad disappears fast down to the last spoonful. The light dressing doesn't hide the refreshing flavors of the fruit. Pecans add crunch and the rich flavor of the harvest season. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12-16 servings.

Number Of Ingredients 9

1 can (20 ounces) pineapple chunks
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 9mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.

OVERNIGHT CHICKEN AND FRUIT SALAD



Overnight Chicken and Fruit Salad image

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

Provided by kirklandcook

Categories     Salad

Time 8h20m

Yield 8

Number Of Ingredients 12

3 cups cubed cooked chicken
1 pound seedless red grapes, halved
1 (15 ounce) can pineapple chunks, drained
1 cup sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup toasted slivered almonds
1 papaya - peeled, seeded, and sliced
1 avocado - peeled, pitted, and sliced

Steps:

  • Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 30.3 g, Cholesterol 36.8 mg, Fat 35.5 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 5.2 g, Sodium 311 mg, Sugar 20.3 g

FESTIVE FRUIT SALAD



Festive Fruit Salad image

This refreshing beautiful salad has become a favorite of everyone who's tried it. My bowl always comes home empty when I take this salad to a party or cookout. This recipe is a great way to take advantage of fresh fruit at its best. -Gail Sellers, Savannah, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 14

1 medium fresh pineapple
3 medium apples (red, yellow and green), cubed
1 small cantaloupe, cubed
1 large firm banana, sliced
1 pint strawberries, halved
1 pint blueberries
4 cups seedless red and green grapes
3 kiwifruit, peeled and sliced
DRESSING:
3 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
Additional berries for garnish, optional

Steps:

  • Peel and core pineapple; cut into cubes. Place in a 3- or 4-qt. glass serving bowl. Stir in remaining fruit., In a large bowl, beat cream cheese until fluffy. Gradually add sugar and lemon juice and mix well. Fold in whipped topping. , Spread over fruit. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Nutrition Facts : Calories 138 calories, Fat 4g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

FESTIVE CHICKEN AND FRUIT SALAD



Festive Chicken and Fruit Salad image

Number Of Ingredients 14

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons lemon juice
12 tablespoons salt
1/2 tablespoon pepper
Salad:
1 (5-pound) roasting chicken or chicken breasts
3/4 cup diced celery
1 cup seedless white grape, halved
1 cup mandarin orange sections, drained
1/4 cup toasted, slivered almonds
lettuce

Steps:

  • For Dressing: Combine all ingredients and blend. For Salad: Steam chicken for 1 hour or until tender, being careful not to let it boil. Cool. Remove skin. Bone and cut into large bite-sized pieces. Place in a medium-size mixing bowl and add celery, grapes, and orange sections. Chill. Pour Dressing over chicken and fruit; toss to coat. Cover. Chill for several hours to allow flavors to blend. Serve on lettuce cups. Sprinkle with almonds. Can be garnished with extra grapes and orange sections. Fun Fact: Drafting the Declaration of Independence in 1776 became the defining event in Thomas Jefferson's life. The Continental Congress appointed him the task of producing a draft document for its consideration. Jefferson wrote a stunning statement of the colonists' right to rebel against the British government and establish their own government based on the premise that all men are created equal and have the inalienable rights of life, liberty, and the pursuit of happiness.

Nutrition Facts : Nutritional Facts Serves

FESTIVE CHICKEN SALAD



Festive Chicken Salad image

This is a mayo free recipe! My mom makes this all summer long. It's great for a hot summer lunch or dinner, great to bring to a picnic.

Provided by Kenny

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 1/4 ounce) can crushed pineapple, undrained
1 (8 ounce) container cream cheese
2 cups of chopped chicken
1 (8 ounce) can water chestnuts, undrained and sliced
1/2 cup of sliced celery
1/2 cup of slivered toasted almond
1/4 cup green onion, slices (including tops)
1/4 teaspoon salt
1 dash black pepper

Steps:

  • Drain pineapple, reserving 1/4 cup of liquid.
  • Combine reserved pineapple liquid and cream cheese, mixing until well blended.
  • Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
  • Chill at least one hour but overnight is best.
  • To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.

HOLIDAY CHICKEN SALAD



Holiday Chicken Salad image

Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!

Provided by emmaxwell

Categories     Salad

Time 15m

Yield 12

Number Of Ingredients 10

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 ½ cups dried cranberries
1 cup chopped celery
2 green onions, chopped
½ cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Steps:

  • In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 15.2 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 2 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 213.1 mg, Sugar 10.7 g

FESTIVE FRUIT SALAD



Festive Fruit Salad image

From one of the TOH magazines submitted by J Johnson. I love the combo of the different fruits and the walnuts - just a good blend. The dressing is light and does not mask the flavors of the fruit. Allow 30 minutes at least for dressing to cool and another hour for salad to set before serving.

Provided by HokiesMom

Categories     Fruit

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 (20 ounce) can pineapple chunks (in juice not syrup)
1/2 cup sugar
3 tablespoons flour
1 egg, lightly beaten
2 (11 ounce) cans mandarin oranges (in juice)
1 (20 ounce) can pears (in juice)
3 kiwi fruits, peeled and sliced
2 large apples, unpeeled and chopped
1 cup walnuts, coarsley chopped

Steps:

  • Drain pineapple and reserve the juice and set the pineapple aside.
  • Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
  • Quickly stir in the lightly beaten egg and cook until thickened.
  • Remove dressing from heat and let cool - then refrigerate till using.
  • In a large bowl, combine all the fruit and the nuts.
  • Pour the dressing over the fruit and blend well.
  • Cover and chill for one hour so flavors blend.

Nutrition Facts : Calories 222.5, Fat 7.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 9, Carbohydrate 40.5, Fiber 4.9, Sugar 31, Protein 3.3

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