Chicken And Apple Salad Recipes

APPLE CHICKEN SALAD

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.

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

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.

APPLE CHICKEN SALAD

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.

CRISP APPLE AND SAUSAGE SALAD

Steps:

• Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
• Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
• To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
• Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

CHICKEN & APPLE SALAD WITH GREENS

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.

CHICKEN AND APPLE SALAD

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.;

CHICKEN SALAD WITH APPLES

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.

CHICKEN SALAD WITH APPLES

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.

CRISPY CHICKEN AND APPLE SALAD

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.

CREAMY CHICKEN APPLE SALAD

Steps:

• In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts (function() { var a="",b=[ "adid=ada-foodhub-3-133987784", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CHICKEN AND APPLE SALAD

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.