Seared Chicken Salad With Green Beans Almonds And Dried Cherries Recipes

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES

Steps:

• In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
• In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
• Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
• In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

CHERRY, ALMOND, AND HERB SALAD

Steps:

• In a small skillet, toast the sliced almonds until just browned; set aside.
• Combine the herbs and lettuce in a bowl and toss to combine; set aside.
• In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
• Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, cherries, celery, onion, apple, egg and sliced almonds.
• In another small bowl, combine the mayo and lemon juice.
• Add to chicken mixture and mix well.
• Season with salt and pepper to taste.
• Refrigerate for 1 hour to allow flavors to blend.
• Serve on Croissants or crackers.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

CRAISIN®, ALMOND, AND FETA CHICKEN SALAD

Steps:

• Mix chicken, celery, red bell pepper, red onion, and cranberries in a large bowl.
• Stir mayonnaise and sour cream together in a separate bowl; pour over the chicken mixture and stir to coat. Season mixture with salt and pepper.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Stir feta cheese and almonds through salad to serve.