Time 10m Yield 2 Number Of Ingredients 8 Steps:
Combine chicken, Dried Fruit Chutney, sour cream and celery, Season with salt and pepper. Serve on bed of lettuce. Top with toasted almonds and coconut.
Time 20m Number Of Ingredients 5 Steps:
If you don’t already have cooked chicken available, you can poach the poultry in water or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl. In a medium-sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine the mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving.
Time 1h Yield 8 Number Of Ingredients 6 Steps:
In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Time 30m Number Of Ingredients 11 Steps:
In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
Time 45m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Time 20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine. In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste. NOTE If making in advance add in apple just before serving.
Time 10m Yield 6 Number Of Ingredients 5 Steps:
Place salad mix, chicken, dried fruits and celery in large bowl.
Time 2h20m Yield 10 1/2 cup servings Number Of Ingredients 9 Steps:
Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes. Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately. Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling. Cook time is recommended chill time! NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.
Time 15m Yield 2 servings. Number Of Ingredients 10 Steps:
Combine the first 9 ingredients. Fill pita halves with chicken mixture.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
Mix mayonnaise, tarragon and lemon juice in medium bowl. Add remaining ingredients; toss.
More about “chicken salad with dried fruit recipes”
Number Of Ingredients 5 Steps:
If you don’t already have cooked chicken available, you can poach the poultry in water, or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl. In a medium sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving. This Chicken Salad can be served on a bed of lettuce, or served in fancy rolls, or even on plain bread. I personally love to serve this chicken salad with a nice bowl of soup. I don’t think you can beat that soup and sandwich combination.
