Gac Salad Grape Almond Chicken Recipes
GAC SALAD (GRAPE, ALMOND, CHICKEN)
Steps:
- Mix all the ingredients together and refrigerate for at least 2 hours. Salad should not be runny. Options: To make the salad a meal, add a small handful of cooked brown rice and/or spoon into lettuce cups. Cooked pasta can also be added.
CHICKEN SALAD
Make and share this Chicken Salad recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whip cream to soft peaks.
- Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream.
- Chill.
- Serve on lettuce leaf or sandwiches.
Nutrition Facts : Calories 151.5, Fat 12.4, SaturatedFat 2.7, Cholesterol 14.3, Sodium 410.8, Carbohydrate 9.9, Fiber 0.9, Sugar 4.4, Protein 1.5
CHICKEN SALAD WITH GREEN GRAPES AND TOASTED ALMONDS
Make and share this Chicken Salad With Green Grapes and Toasted Almonds recipe from Food.com.
Provided by kvlong
Categories Fruit
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whip cream until it forms soft peaks.
- Combine chicken, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Mix thoroughly and chill.
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Servings 4Total Time 10 minsCategory Salad
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Servings 4Total Time 10 minsCategory Salad
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5/5 (2)Category Lunch, SnackCuisine AmericanTotal Time 10 mins
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5/5 (2)Category Lunch, SnackCuisine AmericanTotal Time 10 mins
- In a large bowl, combine the chicken, mayonnaise, sour cream, celery, tarragon, mustard, and lemon juice, folding the ingredients together until well mixed. Season with salt and pepper, then fold in the grapes, almonds and scallions.
- The salad is ready to serve or refrigerate in an airtight container for up to 3 days. We love this equally on low FODMAP sandwich bread or on a bed of lettuce.
CHICKEN SALAD WITH GRAPES AND ALMONDS - REAL FOOD …
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5/5 (5)Total Time 30 minsCategory Main CourseCalories 183 per serving
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5/5 (5)Total Time 30 minsCategory Main CourseCalories 183 per serving
- Cook the chicken, cut it into bite-sized pieces, and place it in a large bowl. You can use a whole chicken, or you can bake 2 pounds of chicken breasts. (I like to cook them quickly in my Instant Pot.)
- Slice the grapes and celery and add them to the bowl. Dice the almonds and add them to the bowl.
- Stir together the remaining ingredients for the dressing and pour it over the chicken mixture. Stir to combine well, and season generously with salt and pepper to taste.
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From onceuponachef.com
Cuisine AmericanTotal Time 50 minsCategory SaladsCalories 584 per serving
From onceuponachef.com
Cuisine AmericanTotal Time 50 minsCategory SaladsCalories 584 per serving
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Rub the chicken with the oil and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, or until or until a thermometer inserted into the thickest part of the breast reads between 160°F and 165°F (the temperature will continue to rise about 5 degrees as it cools). Set aside to cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Dice the chicken into a 1/2-inch pieces.
- In a large mixing bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, sugar, 1 scant teaspoon salt, and 1/2 teaspoon pepper. Add the diced chicken, celery, scallions, grapes, almonds, and herbs and mix well. Taste and adjust seasoning with salt, sugar, and lemon juice, if necessary. Chill the salad in the refrigerator for a few hours. Before serving, taste and adjust seasoning again, if necessary.
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