Cherry Chicken Salad Food

FRESH CHERRY CHICKEN SALAD RECIPE

Steps:

• Place prepared cherries in a small mixing bowl. Add sugar and lime juice then stir to coat. Set aside to rest for 15 minutes.
• Remove cherries from bowl, reserving the liquid for dressing. Add cherries, arugula, cucumber, feta and almonds to a large salad bowl toss lightly then set aside.
• Add olive oil and salt to reserved dressing. Whisk until dressing comes together to form an emulsion. Pour dressing over salad and toss until combined.
• Place sliced grilled chicken (warm or cold) on top and serve immediately. This salad works great served on a platter with the chicken as the hero adorning the top. However, serving it in a salad bowl works great too.

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

CHERRY CHICKEN SALAD

Steps:

• Mix together the mayonnaise, curry powder and sour cream.
• Mix this dressing with the chicken, celery and fruits.

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, cherries, celery, onion, apple, egg and sliced almonds.
• In another small bowl, combine the mayo and lemon juice.
• Add to chicken mixture and mix well.
• Season with salt and pepper to taste.
• Refrigerate for 1 hour to allow flavors to blend.
• Serve on Croissants or crackers.

CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD

Steps:

• Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.

TANGY CHERRY CHICKEN

Steps:

• Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

ALYX'S MANGO-CHERRY CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts on the baking sheet. Season with salt and pepper.
• Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 35 to 45 minutes. Remove from oven and cool until easily handled, about 15 minutes.
• Combine chicken, sour cream, and mayonnaise, salt, and pepper in a food processor; pulse until combined. Transfer to a large bowl.
• Fold mango and cherries into the chicken mixture. Cover with plastic wrap and refrigerate before serving, about 2 hours.

CHICKEN, PECAN & CHERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

BUTTER LETTUCE, CHICKEN, AND CHERRY SALAD

Steps:

• Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
• Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
• Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

CHERRY-CHICKEN SALAD CROISSANTS

Steps:

• In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.