California Chicken Salad Recipes

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CALIFORNIA CHICKEN SALAD



California Chicken Salad image

All the fruit in this salad gives it a natural sweetness. I use whole wheat pasta for added fiber. Since I purchase cooked chicken breast at the store, I only have to cook the pasta for a healthy, delectable dinner. With minimal cooking this is great for the summer. -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 15

2 cups uncooked whole wheat spiral pasta
1/4 cup mayonnaise
1/4 cup sour cream
4-1/2 teaspoons 2% milk
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1 large tart apple, chopped
1 cup green grapes, halved
1/2 cup unsweetened pineapple tidbits
1/3 cup mandarin oranges
1 celery rib, finely chopped
14 Boston or Bibb lettuce leaves

Steps:

  • Cook pasta according to package instructions. Drain pasta and rinse in cold water., In a large bowl, combine the mayonnaise, sour cream, milk, sugar, vinegar, salt and pepper. Stir in the chicken, apple, grapes, pineapple, oranges, celery and cooked pasta. Chill until serving., Spoon 1/2 cup onto each lettuce leaf.

Nutrition Facts : Calories 127 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CALIFORNIA CHICKEN SALAD



California Chicken Salad image

Provided by Jennifer Iserloh

Categories     Salad     Chicken     Onion     Picnic     Lunch     Bacon     Asparagus     Corn     Spring     Summer     Healthy     Self     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 20

Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt
Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
2 tablespoons pine nuts
3 slices turkey bacon, cooked as directed on package, chopped

Steps:

  • Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.

CALIFORNIA CHICKEN SALAD



California Chicken Salad image

A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon lemon juice, fresh is best
1 cup cooked chicken, diced
1/2 cup apple, finely diced
1/2 cup black olives, chopped
1/2 cup celery, diced
2 tablespoons mayonnaise (use a good quality, such as Hellmanns)
2 tablespoons cream (either sweet or sour)

Steps:

  • Sprinkle lemon juice over chicken and apple, mixing lightly.
  • Combine remaining ingredients, suing only enough mayonnaise to moisten well.
  • Add chicken/apple mixture and toss together lightly.
  • Serve very cold, dressed with mayonnaise.

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