Chicken And Cranberry Salad Food

CRANBERRY CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the chicken, cranberries, onion, celery, salt and pepper. Stir in Miracle Whip. , Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops.

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

CRANBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut chicken into cubes., In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates.

CRANBERRY CHICKEN SALAD

Steps:

• In a large glass bowl, mix first 6 ingredients until well blended.
• Add remaining ingredients & mix well.
• Refrigerate to chill before serving.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

CRANBERRY CHICKEN SALAD

Steps:

• Add all ingredients to a bowl and stir to combine.
• Season with salt and pepper to taste.
• Cover and refrigerate for 20-30 minutes before serving.
• Serve on bread of choice, crackers or veggies like cucumber, red pepper or lettuce.

WARM CHICKEN AND CRANBERRY SALAD

Steps:

• Cook and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 8 minutes or until chicken is cooked through.
• Toss greens with cranberries and almonds in large bowl. Add chicken; mix lightly.
• Spoon onto serving platter. Drizzle with remaining 1/2 cup dressing.

CRANBERRY CHICKEN SALAD WITH PECANS

Steps:

• Place a large non-stick skillet over medium-high heat with olive oil. Drain chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 30 minutes.
• In a small bowl mix together cream, mayonnaise, Greek yogurt, poppy seeds, and orange zest until combined. Pour mixture over chicken and season to taste with salt and pepper. Add chopped celery and mix until combined. Cover and refrigerate for at least 1 hour.
• In a small pan over medium heat, melt butter. Add nuts and cook until toasted, about 2-3 minutes (they should be a little more than lightly browned and you'll begin to smell them).
• Stir in toasted nuts and dried cranberries just before serving. Serve with split croissants.

CHICKEN SALAD AND CRANBERRY BRIE TOAST

Steps:

• Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;
• Preheat oven to 325 degrees F.
• Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
• Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

CRANBERRY CHICKEN SALAD

Steps:

• Cover craisins with boiling water. Left soften for 10 minutes. Drain and chop.
• In large bowl, combine remaining ingredients.
• Add the cranberries and mash them in a bit to diffuse the cranberry flavor.
• Chill for at least 2 hours.
• Serve on good seed bread, croissants or Hawaiian rolls.

CRANBERRY CHICKEN SALAD

Steps:

• Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
• Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.

CRANBERRY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the yogurt, mayonnaise, Dijon, maple syrup, balsamic vinegar, salt and black pepper until combined. Taste and adjust the seasoning, if necessary.
• Fold in the cooked chicken, pear, grapes, cranberries, celery, pecans and green onion until combined with the dressing.
• Serve immediately or let chill in the refrigerator. Store in an airtight container in the refrigerator up to 3 days.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
• Chop or shred the chicken, add it to a large bowl for mixing the salad.
• Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
• You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
• Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
• Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
• Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
• Serve cold or at room temperature. See ideas for serving below.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
• Serve immediately, or cover the bowl and place it in the refrigerator until you're ready to serve.
• Store any leftovers in the fridge for up to 4 days.