Cherry Walnut Chicken Salad Recipe 255 Food

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 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.

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.

CHERRY WALNUT CHICKEN SALAD RECIPE - (2.5/5)

Steps:

• 1. Combine all ingredients in a large bowl. Stir to combine. Add salt and pepper to taste. Refrigerate a few hours or overnight to let the flavors deepen. 2. Serve on crescent rolls or bread. Makes about 6 cups of chicken salad.

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 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.

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.

CHICKEN SALAD WITH WALNUTS (EASY & SIMPLE)

Steps:

• Mix all ingredients together in a large bowl.
• Refrigerate for at least 1 hour.
• As a sandwich filling - spread mixture on 9 slices of white or wheat bread.
• Top with 9 slices of bread.
• Trim bread crusts and cut diagonally into four triangular sections.

WALNUT CRUSTED CHERRY CHICKEN #A1

Steps:

• Bring a propane grill to 450 degrees.
• Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
• While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
• Pour the cherry sauce over the chicken, top with a mint sprig and serve.
• Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.

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.