Chicken Salad With Dried Fruit Food

CHICKEN SALAD WITH DRIED FRUIT

Steps:

• If you don't already have cooked chicken available, you can poach the poultry in water or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl.
• In a medium-sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine the mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving.

CHICKEN FRUIT SALAD

Steps:

• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• In very large bowl, combine cooked pasta and all remaining ingredients except whipped cream; toss to coat. If desired, cover and refrigerate until serving time.
• Just before serving, fold in whipped cream. Store in refrigerator.

EASY CHICKEN SALAD WITH FRUIT CHUTNEY

Steps:

• Combine chicken, Dried Fruit Chutney, sour cream and celery, Season with salt and pepper.
• Serve on bed of lettuce.
• Top with toasted almonds and coconut.

FRUIT & NUT CHICKEN SALAD

Steps:

• Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
• Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
• Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
• Cook time is recommended chill time!
• NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.

CHICKEN SALAD

Steps:

• In a large bowl, whisk together mayo, relish, mustard, garlic powder, salt, and pepper.
• Stir in chicken, celery, red onion, raisins, and pecans.
• Taste and re-season if necessary.
• Serve or cover and chill in the fridge until ready to serve.

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

CHICKEN PASTA SALAD WITH CASHEWS AND DRIED CRANBERRIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
• In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
• In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.

GOURMET CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
• Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.

CHICKEN SALAD WITH DRIED FRUIT

Steps:

• 1. Shred chicken, slice celery and then combine all ingredients. Serve on a croissant, roll or add to greens.

WATERCRESS SALAD WITH DRIED FRUIT AND ALMONDS

Steps:

• Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.

CHICKEN SALAD WITH FRUIT

Steps:

• Combine chicken, lettuce, cashews, celery, green onion, grapes, orange segments and strawberries in large salad bowl.
• In smaller glass bowl, combine mayonnaise, garlic, lemon juice, pepper, curry powder and parsley and mix together well with a fork or whisk to make dressing.
• Add dressing to salad bowl and mix dressing into salad evenly. Serve.

CHICKEN SALAD WITH DRIED FRUIT RECIPE

Steps:

• If you don't already have cooked chicken available, you can poach the poultry in water, or chicken broth. Poach chicken breasts by placing in a pot, and covering with water or broth, cook over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch shred the chicken breasts and place into a bowl. In a medium sized bowl add sliced celery, nuts, dried fruit, and mayonnaise. Stir to combine mixture well. Season to taste with salt and pepper. Store in a covered container for up to 3 days before serving. This Chicken Salad can be served on a bed of lettuce, or served in fancy rolls, or even on plain bread. I personally love to serve this chicken salad with a nice bowl of soup. I don't think you can beat that soup and sandwich combination.