Apple Chicken Slaw Recipes

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APPLE CHICKEN SLAW



Apple Chicken Slaw image

Coleslaw mix and leftover cooked chicken make a quick salad combination for a busy-day dinner.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup poppy seed salad dressing
5 teaspoons mayonnaise
2 cups cubed cooked chicken breast
2 cups coleslaw mix
1 medium apple, chopped
Lettuce leaves, optional

Steps:

  • In a small bowl, combine salad dressing and mayonnaise. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 266 calories, Fat 14g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 193mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN KATSU WITH SPICY APPLE SLAW



Chicken Katsu with Spicy Apple Slaw image

Provided by Tia Mowry

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 medium head green cabbage, cored, halved lengthwise and thinly sliced (about 6 cups)
Kosher salt and freshly ground black pepper
3 tablespoons rice wine vinegar
1 teaspoon honey
1/2 teaspoon mustard
4 tablespoons canola oil
3 green onions, thinly sliced
1 green apple, cored, halved and thinly sliced
1 jalapeno, thinly sliced
Cooking spray
Four 5- to 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 egg
1 1/2 cups panko breadcrumbs, slightly crushed
Zest of 1 lemon

Steps:

  • For the slaw: Place the cabbage in a colander over a bowl. Sprinkle with 1 teaspoon salt and massage it into the cabbage; let wilt and drain for 20 minutes. Remove the cabbage from the colander and gently squeeze out the excess water.
  • In a small bowl, whisk together the rice wine vinegar, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil, whisking to emulsify.
  • In a large bowl, combine the cabbage, green onions, apples and jalapenos. Toss with the dressing. Season with salt and pepper.
  • For the chicken: Preheat the oven to 400 degrees F. Heavily spray a baking sheet with cooking spray.
  • Place a chicken breast in a resealable bag. Using a rolling pin, gently pound to 1/4-inch thick. Repeat with the remaining breasts. Sprinkle the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a shallow bowl, whisk together the garlic powder, 1 tablespoon water, the egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, mix together the panko and lemon zest.
  • One at a time, dip the chicken breasts into the egg mixture, allowing the excess to drip off. Then dredge the breasts in the panko, pressing the panko to adhere.
  • Place the breaded breasts on the prepared baking sheet and bake until fully cooked and the edges are golden brown, 14 to 16 minutes. Remove from the oven and let rest for 5 minutes.

SUNNY'S APPLE-CHICKEN RANCH SLAW



Sunny's Apple-Chicken Ranch Slaw image

Provided by Sunny Anderson

Categories     main-dish

Yield 6-8 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
2 tablespoons sugar
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin removed, meat shredded and chopped
1 head red cabbage, shredded
1 cup grated carrots
2 green apples, shredded
1/2 cup chopped red onion
1 cup golden raisins

Steps:

  • Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.

PULLED CHICKEN WITH APPLE-CUCUMBER SLAW



Pulled Chicken with Apple-Cucumber Slaw image

While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 10

1 rotisserie chicken (about 2 1/2 pounds)
1 Granny Smith apple, cut into matchsticks
2 English cucumbers, cut into matchsticks
2 scallions (green parts only), thinly sliced
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup honey
Coarse salt and ground pepper
4 hamburger buns

Steps:

  • Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
  • Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.

Nutrition Facts : Calories 490 g, Fat 15 g, Fiber 2 g, Protein 37 g, SaturatedFat 3 g

CRISPY CHICKEN & APPLE SLAW



Crispy chicken & apple slaw image

Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 12

½ white cabbage, shredded
½ small onion, finely sliced
4 celery sticks, sliced
2 Granny Smith apples, quartered, cored and thinly sliced
1tbsp white wine vinegar
200g pot fat-free Greek yogurt
2 cooked chicken breasts, thinly sliced
2tbsp plain flour
1 egg, beaten
100g garlic and herb dried breadcrumb
4 frozen corn cobs
barbecue sauce, to serve

Steps:

  • Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
  • Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.

Nutrition Facts : Calories 331 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

EASY APPLE COLESLAW



Easy Apple Coleslaw image

This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.

Provided by Aunt Mamie

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
½ cup finely chopped red bell pepper
2 green onions, finely chopped
⅓ cup mayonnaise
⅓ cup brown sugar
1 tablespoon lemon juice, or to taste

Steps:

  • In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Cholesterol 3.4 mg, Fat 4.5 g, Fiber 2.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 107.6 mg, Sugar 19.5 g

CHICKEN SLAW



Chicken Slaw image

Try this fun twist on chicken salad using fuss-free coleslaw mix. Hilda Anger in Valparaiso, Florida writes, "This crunchy, creamy recipe from my mother is delicious with leftover or canned chicken, tuna or even salmon."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1 cup cubed cooked chicken
1 cup coleslaw mix
1 celery rib, chopped
1 hard-boiled large egg, diced
3 tablespoons Miracle Whip
4-1/2 teaspoons 2% milk
4-1/2 teaspoons lemon juice
1/2 teaspoon brown sugar
Dash celery salt
Dash paprika, optional

Steps:

  • In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 357mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

CREAMY APPLE SLAW



Creamy Apple Slaw image

Tastefully delicious salad.

Provided by Caroline

Categories     Salad     Coleslaw Recipes     No Mayo

Time 40m

Yield 6

Number Of Ingredients 9

¾ cup sour cream
⅓ cup white sugar
3 tablespoons apple cider vinegar
2 tablespoons dry ranch dressing mix
1 (8 ounce) package shredded cabbage and carrot mix
3 apples - peeled, cored, and diced
2 stalks celery, chopped
3 green onions, thinly sliced
salt and ground black pepper to taste

Steps:

  • Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28.7 g, Cholesterol 15.7 mg, Fat 7.2 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 200.2 mg, Sugar 18.7 g

APPLE CHICKEN SALAD



Apple Chicken Salad image

Now that my six children are grown, I make lots of small-portion meals. This tasty salad is one of my favorite recipes because it's colorful, a little different and it contains healthy ingredients.-Anne Stevens, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Number Of Ingredients 8

1 medium apple, chopped
1 cup diced cooked chicken
2 to 4 tablespoons regular or light mayonnaise
2 tablespoons diced green pepper
1 teaspoon chopped pimientos
Dash dried rosemary, crushed
Dash lemon-pepper seasoning
Lettuce leaf

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.

Nutrition Facts :

APPLE CHICKEN SALAD



Apple Chicken Salad image

Make and share this Apple Chicken Salad recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

5 -6 ounces cooked chicken, cubed
1/4 cup chopped apple
1/2 cup thinly sliced celery
2 tablespoons raisins
1/3 cup Italian dressing (or your favorite)
2 teaspoons brown sugar
nuts (to sprinkle)

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.

Nutrition Facts : Calories 291.5, Fat 15.9, SaturatedFat 3, Cholesterol 53.2, Sodium 474.2, Carbohydrate 19.3, Fiber 1.1, Sugar 15.7, Protein 18.4

APPLE-CHICKEN SALAD



Apple-Chicken Salad image

Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes about 10 half-cup servings

Number Of Ingredients 9

2 cups homemade or low-sodium store-bought chicken stock
2 boneless, skinless chicken breast halves, about 1 pound total
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons mayonnaise
1 celery stalk, thinly sliced crosswise (about 1/2 cup)
1/4 cup dried apricots, cut into 1/4-inch dice
1/3 cup sliced almonds with skins, toasted (omit if serving to children under 3)
1 medium Golden Delicious apple, cored and cut into 1/2-inch chunks
1 head Bibb or Boston lettuce, leaves separated (optional)

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.

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