CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won't overwhelm the mix.
Provided by Anna Stockwell
Categories Salad Chicken Celery Buttermilk Vinegar Honey Apricot Blue Cheese Mint Dinner Summer Lunch Quick & Easy Picnic Spring Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
- Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
- Transfer salad to a platter and season with more pepper.
CELERY BLUE CHEESE SALAD
Provided by Dave Lieberman
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
- Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
BLUE CHEESE CHICKEN SALAD SANDWICHES
I'm a big fan of blue cheese dressing, so I decided to go the "no mayo" route and replace it in this chicken salad. So tangy! Serve the chicken mixture on a bed of lettuce if you're in the mood for salad instead. -Giovanna Kranenberg, Cambridge, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Mix first eight ingredients; stir in chicken. Spread over half of the bread slices. If desired, sprinkle with blue cheese. Top with remaining bread.
Nutrition Facts : Calories 418 calories, Fat 19g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 747mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
ALMOND-APRICOT CHICKEN SALAD
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE
Perfect for a summer evening but good any time of the year. Adjust the salad ingredients to your own taste. This is the combination that we prefer.
Provided by tpspaul
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 55m
Yield 2
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
- Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
- Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 14.9 g, Cholesterol 135.9 mg, Fat 41.5 g, Fiber 3.2 g, Protein 45.6 g, SaturatedFat 12.4 g, Sodium 1733.6 mg, Sugar 5.4 g
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
BUFFALO CHICKEN THIGHS WITH CELERY AND BLUE CHEESE SALAD
Baked buffalo chicken thighs and a side of celery and blue cheese salad, gets a spicy upgrade in this easy and affordable weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
- In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.
Nutrition Facts : Calories 349 g, Fat 27 g, Fiber 2 g, Protein 21 g
CELERY AND BLUE CHEESE SALAD
I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 6-8
Number Of Ingredients 5
Steps:
- Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
- Place it in a pretty bowl and sprinkle in crumbled blue cheese.
- Add the salt, pepper, and olive oil and toss well.
- Serve chilled. Enjoy!
Nutrition Facts : Calories 88, Fat 7.2, SaturatedFat 3.5, Cholesterol 12.7, Sodium 375, Carbohydrate 2, Fiber 0.8, Sugar 1.1, Protein 4
APRICOT CHICKEN SALAD
The cayenne pepper and sweet apricot preserve combination is a great balance. Got this from a magazine a few years ago, perhaps Everyday Food. A bit more sophisticated than regular chicken salad.
Provided by JulieCooks
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo, preserves, lemon juice and cayenne in a small bowl.
- Toss chicken, grapes, almonds and tarragon in large bowl.
- Add mayo mixture and toss until coated.
- Season with salt to taste.
SALAD WITH STONE FRUIT, BLUE CHEESE AND CHICKEN SKIN
Provided by Sarah Digregorio
Categories brunch, salads and dressings
Time 1h30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
- Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 35 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 22 grams, TransFat 0 grams
CHICKEN SALAD SANDWICHES WITH BLUE CHEESE
Provided by Lovoni Walker
Categories Sandwich Chicken Low Cal Blue Cheese Summer Bon Appétit
Yield Makes 6
Number Of Ingredients 11
Steps:
- Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD
Delicious buffalo wing and blue cheese flavor in one simple salad! Serve over lettuce or as a sandwich filling.
Provided by SunnyDaysNora
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 5.1 g, Cholesterol 26.9 mg, Fat 29.7 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 4.8 g, Sodium 840.3 mg, Sugar 1.9 g
APRICOT-BASIL CHICKEN SALAD
The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis, Oregon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.
Nutrition Facts : Calories 315 g, Fat 21 g, Fiber 2 g, Protein 18 g
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