7 Points Plus Chicken Salad With Grapes And Walnuts Food

CHICKEN WALDORF SALAD

Steps:

• Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper.
• Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.

CHICKEN SALAD WITH GRAPES AND WALNUTS

Steps:

• Toss chicken with 2 teaspoons salt.
• Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
• Meanwhile, stir together yogurt, mayonnaise, and mustard.
• Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

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 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.

7 POINTS PLUS - CHICKEN SALAD WITH GRAPES AND WALNUTS

Steps:

• Combine yogurt, mayo, honey, vinegar, mustard, nutmeg, salt and pepper in large bowl.
• Add chicken, grapes, and walnuts. Toss to coat.
• Cover and refridgerate 1-8 hours.
• 7 Points plus yields 3/4 cup.

WW 7 POINTS - GRILLED CHICKEN AND PECAN SALAD

Steps:

• Spray grill or broiler rack with nonstick spray.
• Prepare grill or preheat broiler.
• Grill/broil chicken 5 inches from heat, turning occasionally until cooked through.
• Let cool, thinly slice on diagonal.
• Bring cider to boil in small saucepan and cook until reduced by two-thirds.
• Transfer cider to a bowl, add the vinegar, Worcestershire sauce, hot pepper sauce, and thyme.
• Gradually whisk in the oil.
• Combine arugula, mixed greens, and endive in large bowl.
• Add apple and half the dressing, gently toss to coat.
• Top with chicken and pecans.
• Drizzle chicken with remaining dressing and serve.