Chicken Salad With Apple Pomegranate And Beet Recipes

RUSSIAN CHICKEN AND BEET SALAD

Steps:

• Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
• Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
• Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
• Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.

POMEGRANATE-CHICKEN SALAD

Steps:

• Combine the mayonnaise, yogurt, Dijon mustard, lemon juice and some salt and pepper. Taste and adjust seasonings as needed.
• Add the shredded chicken, pomegranate seeds, chives and celery to a bowl. Pour some of the dressing around the sides of the bowl and toss to combine. Add more dressing as desired. Taste and adjust seasonings as needed.
• Serve on top of some baby arugula if using.

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 APPLE, POMEGRANATE, AND BEET

Steps:

• In a medium pot, combine chicken and enough water to cover by 1 inch; season with salt. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove skin and bones and thinly slice.
• Meanwhile, whisk together orange zest and juice, and oil; season with salt and pepper. Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Steps:

• Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
• While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
• While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
• When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
• When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.