Chicken Salad With Ginger And Grapes Recipes

CHICKEN SALAD WITH GRAPES RECIPE

Steps:

• Add chopped chicken to a large bowl along with celery, grapes, dried cranberries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

CHICKEN SALAD WITH GRAPES

Steps:

• Combine mayonnaise, ginger and salt in large mixing bowl
• Stir in chicken, grapes, celery, green onion, and pecans.
• Serve on a lettuce leaf or sandwich buns.

IRRESISTIBLE CHICKEN & GRAPE SALAD

Steps:

• Combine chicken, grapes and celery in a large bowl; mix well.
• Combine mayonnaise, sour cream, ginger, sugar, salt, zest and juice in a small bowl; whisk until well mixed.
• Pour over chicken mixture; mix well. Chill covered to blend flavors, serve on lettuce leaves and top with macadamia nuts.

SIMPLE CHICKEN SALAD WITH GRAPES

Steps:

• Gather the ingredients.
• Combine the diced or shredded chicken, chopped celery, and scallion slices with 3 tablespoons of mayonnaise in a large bowl. Toss to evenly distribute the ingredients.
• Add more mayonnaise, if desired, and season with salt and freshly ground black pepper.
• Add the halved grapes and curry powder, tomatoes, and nuts if using. Toss gently to combine.
• Mound the salad on greens or lettuce leaves for a light and delicious lunch or dinner salad.

CHICKEN SALAD WITH GINGER AND GRAPES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
• Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.

CHICKEN SALAD WITH GRAPES AND WALNUTS

Steps:

• In a large bowl, mix together the mayonnaise (2/3 cup), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and fresh chopped parsley (2 tablespoons).
• Add the shredded chicken (2 cups), halved or quartered grapes (1/2 cup), diced celery (1/2 cup), chopped walnuts (1/4 cup), and diced red onion (1/4 cup). Stir well to combine.
• Serve on sandwiches with toasted bread, on lettuce wraps, or on top of a green salad.

CHICKEN SALAD WITH GRAPES

Steps:

• Stir together all dressing ingredients until smooth, set aside.
• In a large bowl combine chicken, celery, pecans, and grapes.
• Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

CHICKEN SALAD WITH BACON AND RED GRAPES

Steps:

• Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain bacon slices on a paper towel-lined plate and allow to cool; crumble.
• Mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl.
• Whisk mayonnaise, dried parsley, lime juice, onion powder, ground ginger, Worcestershire sauce, salt, and black pepper together to make a smooth dressing.
• Pour dressing over chicken mixture and stir to coat.
• Cover the bowl and refrigerate until cold, at least 30 minutes.

LEMON-GINGER CHICKEN SALAD

Steps:

• In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
• Add chicken, grapes, celery, and almonds.
• Cover and chill at least two hours before serving.