Chickenapplecrunchsalad Recipes

CHICKEN-APPLE CRUNCH SALAD

Chicken-Apple Crunch Salad image

Inspired by the classic Waldorf salad, this low-fat version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. From Cooking Light.

Provided by appleydapply

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cubed cooked chicken breasts
1 cup diced granny smith apple
1/2 cup diced celery
1/4 cup dried cranberries
2 tablespoons chopped green onions
1/3 cup low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried tarragon

Steps:

Combine first 5 ingredients in a large bowl.
Combine mayonnaise and remaining ingredients in another bowl, stirring well with a whisk.
Add mayonnaise mixture to chicken mixture, tossing well to coat.

Nutrition Facts : Calories 166, Fat 6, SaturatedFat 1.8, Cholesterol 60.3, Sodium 207.7, Carbohydrate 6.1, Fiber 1.4, Sugar 3.8, Protein 21.3

CRUNCHY CHICKEN APPLE SALAD SANDWICHES

Crunchy Chicken Apple Salad Sandwiches image

This is a great sandwich to have for a light lunch , even kids will like it. I found this in a Canadian living mag. last year and just found the recipe again in a box of papers. Hope that you enjoy it as much as I did.

Provided by bigbadbrenda

Categories Lunch/Snacks

Time 25m

Yield 12 square, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 boneless chicken breast, skin removed
1/4 cup finely diced peeled apple
1 green onion, finely diced
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon curry powder (optional)
salt and pepper
6 slices bread
2 tablespoons butter, softened

Steps:

Pour water in pan to 3/4 in and bring to simmer.
Add chicken , cover and poach over med/low heat for about 12 -15 minutes.
Put on a plate and refrigerate till cool enough to handle. Then finely dice.
In a bowl stir all remaining ingredients including the chicken.
Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands.
If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.

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