Fruited Chicken Spread Recipes

FRUITED CHICKEN

Fruited Chicken image

"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large onion, sliced
6 boneless skinless chicken breast halves (6 ounces each)
1/3 cup orange juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon grated orange zest
2 garlic cloves, minced
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Hot cooked rice

Steps:

Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange zest and garlic; pour over chicken. Sprinkle with apricots and cranberries., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts :

EASY FRUITED CHICKEN SALAD

Easy Fruited Chicken Salad image

This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.

Provided by jo1527

Categories Salad

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

1 apple, cored and diced
½ cup seedless red grapes, halved
½ cup chopped toasted pecans
½ teaspoon apple pie spice, or to taste
¾ cup mayonnaise
4 skinless, boneless chicken breast halves - cooked and diced

Steps:

In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g

CHICKEN SANDWICH SPREAD

Chicken Sandwich Spread image

This chicken salad spread is a basic recipe that allows for adding a variety of flavors and textures. It has a finer consistency than chicken salad.

Provided by Diana Rattray

Categories Lunch Entree Salad Sandwich

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups cooked chicken
1/4 to 1/3 cup mayonnaise
Salt and black pepper, to taste
Optional: no-salt herb blend , to taste
Optional: garlic powder, to taste
Optional: onion powder, to taste
Optional: cayenne pepper, to taste

Steps:

Gather the ingredients.
Mince cooked chicken finely and put in a medium bowl.
Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
Spread in between slices of bread and enjoy.

Nutrition Facts : Calories 272 kcal, Carbohydrate 0 g, Cholesterol 71 mg, Fiber 0 g, Protein 16 g, SaturatedFat 5 g, Sodium 242 mg, Sugar 0 g, Fat 22 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

CHICKEN SPREAD

Chicken Spread image

Make and share this Chicken Spread recipe from Food.com.

Provided by wildheart

Categories Spreads

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 chicken breasts
1 clove garlic
1 green onion, chopped
2 tablespoons parsley
3 ounces fat-free cream cheese or 3 ounces neufchatel cheese
1 dash pepper
1 dash celery salt

Steps:

Simmer the chicken and garlic until chicken no longer runs pink when pierced.
Cut the chicken in 1" pieces.
Put all ingredients, including garlic, through blender or grinder.
Blend smoothly.
Chill and serve.

CREAMY CHICKEN SPREAD

Creamy Chicken Spread image

I got this years ago. It's crazy good! Serve with chicken-flavored crackers.

Provided by Jennie Hood Flynn

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup sour cream
1 teaspoon dried minced onion
½ teaspoon onion salt
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
2 (10 ounce) cans chunk white chicken, drained

Steps:

Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 12.2 g, Protein 11.9 g, SaturatedFat 6.4 g, Sodium 372.9 mg, Sugar 0.1 g

SPICY CHICKEN SPREAD

Spicy Chicken Spread image

"I used three different recipes to come up with this simple spread that my family loves," writes Joann Hensley of McGaheysville, Virginia. "With its mild taste, it's a popular party appetizer when accompanied by assorted crackers, toast points or raw vegetables."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 3 cups.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried minced onion
1/2 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 cans (10 ounces each) chunk white chicken, drained
Paprika, optional
Assorted crackers

Steps:

In a bowl, combine the first six ingredients. Fold in chicken. Cover and refrigerate for at least 1 hour. Sprinkle with paprika if desired. Serve with crackers.

Nutrition Facts :

ALMOND FRUITED CHICKEN SALAD

Almond Fruited Chicken Salad image

Provided by My Food and Family

Categories Home

Time 45m

Number Of Ingredients 7

Ingredients

10 oz cooked chicken
1 cup chopped celery
1 1/2 cups seedless grapes, halved
1/3 cup mayonnaise
1/3 cup HEB more fruit mango spread
Salt & pepper
1/2 cup sliced almonds

Steps:

Combine chicken, celery, grapes, mayo, and fruit spread in a mixing bowl and stir to combine. Season the salad to taste with salt and pepper.
Cover with plastic wrap, and refrigerate for 30 minutes or until ready to serve.
Before serving, add the almonds to the chicken salad. Serve with your favorite bread or salad greens.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRUITED CHICKEN CURRY IN A HURRY

Fruited Chicken Curry in a Hurry image

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 cups basmati rice
3 tablespoons vegetable oil (3 times around the pan)
4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast
Coarse salt and coarse black pepper
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and grated
2 tablespoons ground coriander (2 palmfuls)
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 tablespoons curry paste, mild or hot
1/4 cup golden raisins (a generous handful)
8 pitted dates or 6 pitted prunes, chopped
4 scallions, thinly sliced
1 cup toasted shredded coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped fresh cilantro leaves (a handful)

Steps:

Prepare the rice according to the package directions.
Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.

ROAST CHICKEN WITH DRIED FRUIT AND ALMONDS

Roast Chicken with Dried Fruit and Almonds image

Categories Chicken Fruit Nut Roast Sauté Hanukkah Sukkot Dinner Dried Fruit Prune Date Almond Kosher Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

7 tablespoons olive oil, divided
3 pounds onions, thinly sliced
1 pound pitted prunes, halved
12 ounces pitted dates, halved
10 ounces dried apricot halves (about 2 cups)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 (4- to 4 1/2-pound) chickens, rinsed, patted dry
1 teaspoon turmeric, divided
1 1/2 cups (or more) water
1/2 cup blanched slivered almonds, toasted

Steps:

Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.