Cranberry Kelly Chicken Salad Recipes

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RACHEL'S CRANBERRY CHICKEN SALAD



Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Steps:

  • Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

CHICKEN SALAD AND CRANBERRY BRIE TOAST



Chicken Salad and Cranberry Brie Toast image

Provided by Tyler Florence

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 26

1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves
1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, thinly sliced

Steps:

  • Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;
  • Preheat oven to 325 degrees F.
  • Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
  • Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

KELLY'S FAMOUS CHICKEN SALAD



Kelly's Famous Chicken Salad image

This chicken salad is a little different. It has a secret ingredient that makes everyone ask "what is that?" The key to any good salad, in my opinion, is to roast chicken on the bone with the skin on. Give this one a try and let me know what you think! Oh, and one more thing, you can subsitute the celery for chopped water chestnuts ( I did that for a friend who wasn't big on celery). Enjoy!

Provided by KellyInNC 2

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 chicken breasts (bone-in, skin-on)
4 tablespoons extra virgin olive oil
salt and pepper
4 -5 scallions
2 celery ribs
1/2 cup slivered almonds
1 1/2 cups mayonnaise
1 tablespoon rice vinegar
1 tablespoon ground ginger
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees.
  • Place washed chicken breasts on baking sheet. Pat dry.
  • Rub with olive oil. Sprinkle with salt and pepper.
  • Roast for 30-40 minutes (depending on size of chicken breasts).
  • Cool. Remove skin and debone. Cut into bite sized chuncks.
  • While chicken is roasting, dice celery, chop scallions- toss into a bowl.
  • Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
  • Toss in chicken and almonds in with the chopped veggies and add the dressing.
  • Enjoy!

Nutrition Facts : Calories 803.9, Fat 63.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 737.2, Carbohydrate 26.6, Fiber 2.5, Sugar 7.1, Protein 34.5

CRANBERRY CHICKEN SALAD



Cranberry Chicken Salad image

This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that was given to me by my first cookbook swap partner here on Zaar. Preparation time does not include time needed for salad to chill in the refrigerator.

Provided by Sydney Mike

Categories     Chicken

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1/8 teaspoon white pepper, to taste
4 cups diced cooked chicken breasts
2 cups green seedless grapes
1 cup cashews
1/2 cup fresh cranberries, halved

Steps:

  • In a large glass bowl, mix first 6 ingredients until well blended.
  • Add remaining ingredients & mix well.
  • Refrigerate to chill before serving.

Nutrition Facts : Calories 760.9, Fat 48.1, SaturatedFat 14.3, Cholesterol 155.1, Sodium 1156.8, Carbohydrate 36.2, Fiber 2.3, Sugar 18.9, Protein 49

TARA'S SWEET AND CHUNKY CHICKEN SALAD



Tara's Sweet and Chunky Chicken Salad image

A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.

Provided by ABBIE 'N LILLI'S MOM

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 6

1 (10 ounce) can chunk chicken, drained
2 tablespoons mayonnaise
⅛ cup chopped dill pickle
⅛ cup chopped onion
2 tablespoons sunflower seeds
¼ cup dried cranberries

Steps:

  • Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.9 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 454 mg, Sugar 5.3 g

CRANBERRY CHICKEN SALAD



Cranberry Chicken Salad image

-Debbie Emrick, Dundee, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
1-1/4 pounds boneless skinless chicken breasts
1/3 cup reduced-fat mayonnaise
2 tablespoons lemon juice
2 medium tart green apples, chopped
1 cup dried cranberries
1 small onion, chopped
Lettuce leaves

Steps:

  • In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut chicken into cubes., In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates.

Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 59mg cholesterol, Sodium 364mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

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