Walnut Chicken Salad Recipes

WALNUT-CHICKEN SALAD

Steps:

• In small bowl, mix all dressing ingredients.
• In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce.

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

Steps:

• Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
• Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

CHICKEN-WALNUT SALAD

Steps:

• In a large mixing bowl, add the first 5 ingredients; stir to combine.
• In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well.
• Pour mayonnaise mixture over chicken mixture; toss to coat.
• Season chicken salad to taste with additional salt and pepper if desired.
• Cover and chill for at least 2 hours.
• Place lettuce leaves on individual salad plates.
• Place two slices each of tomato and pineapple slices on lettuce--alternate tomato, pineapple, etc.
• Spoon 3/4 cup chicken salad to the side of the fruit.
• Add a carrot curl.
• Top salad with a dollop of mayonnaise and walnut half.

WALNUT CHICKEN SALAD

Steps:

• In a large bowl, combine chicken through relish; mix well.
• In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
• Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
• Serve on lettuce or croissants/rolls.

SWEET APPLE-WALNUT CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
• Cut chicken into strips and place half the strips atop each salad portion.

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

TARRAGON-WALNUT CHICKEN SALAD

Steps:

• Place chicken in large skillet or dutch oven.
• Add enough water to cover chicken.
• Bring to a gentle boil over medium high heat.
• Reduce heat and simmer 15 minutes or until juices run clear.
• Remove chicken from liquid.
• Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
• Whisk in walnut oil until blended.
• Stir in chopped tarragon and chives.
• Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
• Mix well.
• Stir in chicken.
• Cover and refrigerate 1-2 hours or until well chilled.
• Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
• Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
• *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.