Westborn Market Napa Chicken Salad Recipes

NAPA VALLEY CHICKEN SALAD

Napa Valley Chicken Salad image

Provided by Melissa d'Arabian : Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon Dijon mustard
8 ounces cooked chicken, diced
1 cup seedless red grapes, halved
1 cup diced celery
1/2 cup chopped toasted pecans
2 green onions, white and green parts, finely chopped

Steps:

In a small bowl, combine the dressing and mustard and stir until well blended.
In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.

NAPA ALMOND CHICKEN SALAD (PANERA COPYCAT)

Napa Almond Chicken Salad (Panera Copycat) image

If love the chicken salad at Panera Bakery, you are going to adore this homemade version of their Napa almond chicken salad. The chicken salad is covered in a creamy mayo dressing for one of the best sandwich fillings you'll find!

Provided by Becky Hardin

Categories Main Course Salad Sandwiches

Time 30m

Number Of Ingredients 18

Ingredients

1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil (divided)
1 1/2 pounds boneless (skinless chicken breasts)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
1 cup diced celery
1 cup seedless grapes (sliced)
1/2 cup sliced almonds
8 slices bread
2 roma tomatoes tomatoes (sliced)
4 lettuce leaves

Steps:

Combine the salt, lemon pepper, onion powder and garlic powder. Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chicken breasts, cooking for 5-6 minutes on each side, until the breasts are golden brown on the outside and cooked through. Let the chicken breasts cool. Then, chop into small small chunks.
In a large bowl, whisk the dressing ingredients together. Add in the chicken, celery, grapes, and almonds.
Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.

Nutrition Facts : Calories 693 kcal, Carbohydrate 58 g, Protein 46 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 167 mg, Sodium 1509 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving

HEALTHY NAPA CHICKEN SALAD

Healthy Napa Chicken Salad image

Provided by Danielle Sepsy

Categories main-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup nonfat or 2-percent Greek yogurt, such as Fage
1 tablespoon whole grain mustard
2 teaspoons honey
2 teaspoons sherry vinegar
1 teaspoon finely chopped fresh tarragon leaves
1/4 teaspoon celery seed
Fine table salt and freshly ground black pepper
2 breasts rotisserie chicken, cut into small cubes or shredded (About 1 1/2 pounds)
1/2 cup red grapes, halved
1/3 cup lightly toasted slivered almonds
1/3 cup diced celery
2 tablespoons finely chopped red onion
Butter lettuce, cucumber slices, rice cakes or your favorite bread, for serving

Steps:

For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!

GINGER CHICKEN WITH CRISP NAPA SALAD

Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

WESTBORN MARKET NAPA CHICKEN SALAD

Westborn Market Napa Chicken Salad image

Categories Chicken Grape Nut Salad Dinner Lunch

Number Of Ingredients 6

Ingredients

1 l Boneless Skinless Chicken Breast(s), cooked and shredded
1 l Pecans, toasted and chopped
1 l Seedless Red Grapes, cut in half
1 l Celery stalk(s), cut into fine pieces
1 l Mayonnaise
1 l Poppyseed Dressing (Marzetti in regular salad dressing bottle?)

Steps:

Amount and proportions tbd based on quantity desired. See comments above for label order of ingredients.
Mayonnaise description on label as follows: soybean oil, egg yolk, water, distilled vinegar, high fructose corn syrup, salt, mustard seed, calcium disodium edita, dried garlic, onion.
Poppyseed dressing description on label as follows: high fructose corn syrup, soybean oil, white wine vinegar, sugar, egg yolk, onion juice, salt, poppyseed water, dehydrated onion, mustard seed, garlic juice, titanium dioxide, polysorbate 60, sodium benzoate added as a preservative, xathan gum, propolene glycol alginate, calcium disodium edita.

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