ALMOND CHICKEN SALAD
This is a great summer salad that can be prepared ahead of time so you can enjoy the day.
Provided by LINDA W.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
- In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g
ALMOND CHICKEN SALAD
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Nutrition Facts : Calories 351 calories, Fat 23g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 540mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
GINGER CHICKEN SALAD SUPREME
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Provided by LynnNM
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g
CHICKEN SALAD WITH GINGER AND GRAPES
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
- Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.
QUICK ALMOND CHICKEN SALAD
I rely on this refreshing chicken salad often for lunch or a light supper. It can be made ahead of time and popped in the refrigerator, which is perfect for my busy schedule.-Brenda Nickerson, Clymer, New York
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, celery, grapes, mayonnaise, yogurt and pepper; mix well. Cover and refrigerate for several hours. Stir in almonds just before serving.
Nutrition Facts : Calories 126 calories, Fat 4g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
ALMOND CHICKEN SALAD
This recipe comes from Taste of Home Magazine. Chicken, grapes, and almonds make a wonderful combination!
Provided by Juenessa
Categories Chicken Breast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs.
- In another bowl, combine the next nine ingredients; stir until smooth.
- Pour over the chicken mixture and toss gently.
- Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.
- Garnish with kiwi if desired.
- **Cooking time does not include cooking the chicken or boiling the eggs.
Nutrition Facts : Calories 376.8, Fat 22, SaturatedFat 5, Cholesterol 173.3, Sodium 680.3, Carbohydrate 15.8, Fiber 2.2, Sugar 8.7, Protein 29.6
CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS
Categories Salad Chicken Leafy Green Onion Sauté Low Carb Quick & Easy Rosemary Almond Celery Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.
- Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.
- Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.
WARM GINGER ALMOND CHICKEN SALAD
This is a delicious salad, and you can use a variety of salad greens such as watercress, Belgian endive, curly endive or redleaf lettuce for this warm, main dish salad. Very, very good.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all dressing ingredients. Add chicken strips; blend well. Cover and refrigerate 1-2 hours. In serving bowl, combine greens, carrots, and green onions. Refrigerate.
- In large skillet place chicken and marinade. Bring to a boil, cooking and stirring until chicken is no longer pink, about 3-5 minutes. In a small bowl, combine cornstarch and water; blend well. Stir into chicken mixture. Cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables; toss to combine. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 525.4, Fat 33.4, SaturatedFat 5.5, Cholesterol 72.6, Sodium 537.9, Carbohydrate 29.5, Fiber 3, Sugar 17.9, Protein 28
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