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 32m Yield 4 Number Of Ingredients 10 Steps:
Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating. Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie’s Creamy Avocado Poblano dressing.
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 25m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 12 Steps:
In large bowl, shred chicken. Add apple, cranberries, celery, and green onion. In a small bowl, combine mayo, sour cream, lemon juice, cinnamon, salt, and pepper. Stir into chicken mixture. Spoon onto 4 of the bread slices and top with remaining bread slices.
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 “chicken apple salad with greens recipes”
Yield Makes 2 servings Number Of Ingredients 10 Steps:
Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes. While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple. Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.
