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 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 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.

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 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 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 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 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 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.

Time 50m Yield 8 Number Of Ingredients 6 Steps:

Brush grill rack with vegetable oil. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning often, until chicken is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Refrigerate chicken; continue with step 2. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. Stir Seasoning mix, mayonnaise and apple juice in large bowl. Cut chicken into 2x1/2-inch strips. Stir chicken, pasta and apple into seasoning mixture. Just before serving, toss with Croutons and Parmesan Topping; sprinkle with chopped pecans. Cover and refrigerate leftovers.

Time 25m Yield 4 serving(s) Number Of Ingredients 13 Steps:

Combine the mayonnaise and yogurt in a mixing bowl. Add the mustard, lemon juice, salt and pepper. Stir the mixture until it is well combined. Set yogurt dressing aside. With a paring knife, cut off and discard the ends of the celery. Dice each celery stalk into 1/4-inch pieces. Put the pieces in the mixing bowl. Peel the carrot and cut off the ends. Cut the carrot in half lengthwise. Cut each half crosswise into thin slices. Put the slices in the mixing bowl. Cut the apple in half lengthwise and remove the seeds and core. Cut each half into 1/4-inch slices. Put the slices in the mixing bowl. Cut the slices of cheese crosswise into 1/2-inch strips. Separate the strips and put them in the mixing bowl. Add the chicken and walnuts. Stir the mixture until it is well combined.

Time 10m Yield 3 , 3 serving(s) Number Of Ingredients 5 Steps:

  • cut apple into 1/2" cubes.
  • cut chicken into 1" cubes.
  • mix apples, raisins, and chicken together.
  • In a separate bowl whisk together Raspberry vinaigrette and mayonnaise until smooth.
  • pour over the chicken mixture and toss to coat everything.

More about “chicken and apple salad recipes”

Time 30m Number Of Ingredients 13 Steps:

On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere. In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.