Chicken Salad W Craisins 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.

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).

CRAISIN CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, cream cheese, and seasonings until well-blended. Add chicken and mix.
• Stir in crushed pineapple, cranberries, onion, and celery. Add desired amount of pineapple juice for flavor and consistency.
• Spread on bread of your choice to make a sandwich.

CHICKEN SALAD WITH CRAISINS AND ALMONDS

Steps:

• Drain chicken place in mixing bowl, separate with fork.
• Chop onions and celery add to mixing bowl along with mayo, craisens and honey.
• Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl.
• Season with salt and pepper mix again.

CURRIED CRANBERRY CHICKEN SALAD

Steps:

• Combine mayonnaise, lime juice and curry powder in large mixing bowl.
• Stir in remaining ingredients.

TARRAGON-THYME CHICKEN SALAD W/C. GINGER, PECANS, & CRAISINS

Steps:

• Roasting the chicken breasts:.
• In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
• Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
• Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
• Salad:.
• In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
• Pour fruit mixture over chopped chicken.
• Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
• Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
• Mix well.
• Chill overnight.
• Serves 10-12.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.

CHICKEN, CRAISIN, AND CASHEW BOW-TIE PASTA SALAD

Steps:

• In a large bowl mix all salad ingredients together, except cashews and Craisins.
• Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
• Let this mixture marinate in the fridge for 12-24 hours.
• Mix in cashews and Craisins just before serving. Serve cold.
• *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.

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.