Yield Makes about 10 half-cup servings Number Of Ingredients 9 Steps:
Bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to medium-low, and simmer 2 minutes. Season chicken with salt and pepper; add to stock mixture. Simmer, covered, until chicken is cooked through, about 14 minutes. Remove chicken using a slotted spoon; discard liquid. Let chicken stand until cool enough to handle. Cut into 1/2-inch pieces. Stir together mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon pepper, the celery, apricots, almonds, if using, and apple in a medium bowl. Stir in chicken. Refrigerate chicken salad, covered, until cold, about 30 minutes. To serve in lettuce bowls, spoon about 1/2 cup chicken salad onto each leaf, using the smaller, inside leaves for kid-size portions. Any leftover chicken salad can be stored in an airtight container in the refrigerator up to 3 days.
Time 5m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl, gently stir together, chicken, apple, celery and raisins. In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture. Toss gently to coat. Serve on lettuce leaves, sprinkle nuts of your choice over.
Time 10m Number Of Ingredients 9 Steps:
In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined. Add chicken, apple, walnuts, and cheese to bowl, and stir to combine.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified. Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.
Time 30m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.
Time 25m Yield 12 Number Of Ingredients 10 Steps:
Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl. Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Time 10m Number Of Ingredients 8 Steps:
In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper. Remove skin from half of a leftover thyme-roasted chicken. Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.
Time 15m Yield 6 servings, 9.2 oz each Number Of Ingredients 13 Steps:
1.Mix together dressing ingredients in a small bowl; cover and refrigerate until ready to use. 2.Core and chop apples into 1-inch pieces. Place in a large mixing bowl and toss with lemon juice. 3.Add remaining ingredients. Toss with dressing before serving. 4.Tip: Prepare cooked chicken by sprinkling 3 boneless, skinless, chicken breast halves with Mrs. Dash® Chicken Grilling Blend. Grill until cooked through; Cool and chop into 2-inch pieces.;
Time 10m Number Of Ingredients 8 Steps:
In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.
Time 15m Yield 10 servings, 1/2 cup each. Number Of Ingredients 8 Steps:
Mix first 3 ingredients until blended. Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
More about “apple chicken salad recipes”
Time 25m Yield 12 square, 4 serving(s) Number Of Ingredients 9 Steps:
Pour water in pan to 3/4 in and bring to simmer. Add chicken , cover and poach over med/low heat for about 12 -15 minutes. Put on a plate and refrigerate till cool enough to handle. Then finely dice. In a bowl stir all remaining ingredients including the chicken. Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands. If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.
