Honey Chicken Salad Southern Living Recipe 375

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

HONEY CHICKEN SALAD

Steps:

• Stir together first four ingredients.
• Whisk together mayonnaise and next 3 ingredients.
• Add to chicken mixture, stirring gently until combined.

SOUTHERN HONEY-CHICKEN SALAD

Steps:

• NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
• Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
• Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
• Whisk together mayonnaise and next 3 ingredients until mixed.
• Add to chicken mixture, stirring gently until combined.
• Garnish with additional pecans, if desired.
• Chill 1-2 hours before serving with crackers or on individual salad greens.

SOUTHERN CHICKEN SALAD

Steps:

• TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
• TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
• Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
• Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.

HONEY-CHICKEN SALAD -- SOUTHERN LIVING RECIPE - (3.7/5)

Steps:

• Combine first 4 ingredients Whisk together mayonnaise, honey, salt, and pepper Gently stir into chicken mixture until combined.

HONEY-GLAZED CHICKEN SALAD

Steps:

• Grate zest from 1 orange; mix with 2 Tbsp. dressing and honey. Pour over chicken in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove chicken from marinade; discard marinade.
• Heat broiler. Broil chicken, 4 inches from heat, 5 min. on each side or until done (165ºF). Transfer to cutting board; cover with foil. Let stand 5 min. Meanwhile, peel and slice oranges.
• Slice chicken. Cover platter with lettuce; top with oranges, chicken, onions and bacon. Drizzle with remaining dressing.