Cranberry Bacon Chicken Salad Food

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CHICKEN CRANBERRY PECAN SALAD



Chicken Cranberry Pecan Salad image

This is my attempt to copycat this delicious salad that's on the Bob Evans menu. From the kitchen of Tona Thornburg Court, Moberly MO

Provided by Tona C.

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups iceberg lettuce (cut in bite size pieces)
2 cups romaine lettuce (torn in bite size pieces)
1/2 cup red cabbage (shredded)
2 cups chicken breasts, cut in bite-size pieces (probably poached, very tender)
1/2 cup bacon, crumbles
1/2 cup grated carrot
1/4 cup whole kernel corn (sparse amount)
1/2 cup dried cranberries
1/2 cup pecans (small pieces)

Steps:

  • Mix all ingredients.
  • Toss with sweet Italian dressing.
  • Top with Blue cheese crumbles (optional).

Nutrition Facts : Calories 208.9, Fat 18.2, SaturatedFat 3.6, Cholesterol 12.2, Sodium 202.2, Carbohydrate 9.5, Fiber 3.6, Sugar 3.4, Protein 4.5

CHICKEN WITH APPLE, CRANBERRY AND BACON



Chicken With Apple, Cranberry and Bacon image

This dish is a real crowd pleaser. The sauce is absolutely gorgeous. You'll want to serve it with a crusty bread to soak up the delicious flavours. I served this at a luncheon yesterday and everyone left with the recipe!

Provided by MarieRynr

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 slices bacon, diced
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 granny smith apple
1 tablespoon unsalted butter
1/3 cup minced shallot
2/3 cup apple juice
2/3 cup dry white wine
2/3 cup chicken broth
1/4 cup dried cranberries
salt & freshly ground black pepper
1/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 175*F.
  • Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
  • Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
  • Scoop out with a slotted spoon and drain on paper towels.
  • Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
  • Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
  • Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
  • Add the oil to the skillet and heat over medium heat.
  • Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
  • Transfer the chicken to the warmed dish in the oven and reserve the skillet.
  • Peel, core and quarter the apple, then cut each quarter into 3 even slices.
  • Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
  • Remove from the heat and set aside.
  • Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
  • Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
  • Boil over medium high heat until reduced by almost half, about 10 minutes.
  • Add the cream and bacon, and gently stir in the apple slices.
  • Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
  • Taste the sauce for seasoning and adjust if necessary.
  • Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.

CRANBERRY CHICKEN SALAD



Cranberry Chicken Salad image

This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that was given to me by my first cookbook swap partner here on Zaar. Preparation time does not include time needed for salad to chill in the refrigerator.

Provided by Sydney Mike

Categories     Chicken

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1/8 teaspoon white pepper, to taste
4 cups diced cooked chicken breasts
2 cups green seedless grapes
1 cup cashews
1/2 cup fresh cranberries, halved

Steps:

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

Nutrition Facts : Calories 760.9, Fat 48.1, SaturatedFat 14.3, Cholesterol 155.1, Sodium 1156.8, Carbohydrate 36.2, Fiber 2.3, Sugar 18.9, Protein 49

CRANBERRY CHICKEN SALAD SANDWICH



Cranberry Chicken Salad Sandwich image

This is an easy, delicous way to use up leftover chicken. The amounts of each ingredient can be adjusted to your individual preference-- or you can make it as is. Basil can be substituted for cilantro, or it can be completely ommitted. ALSO, if you are watching your carbs, serve this over a bed of lettuce instead of a bun. Enjoy!

Provided by Chef Jetta Dale

Categories     Lunch/Snacks

Time 10m

Yield 4-6 Sandwiches, 4-6 serving(s)

Number Of Ingredients 8

4 cups cooked chicken, cubed
3 tablespoons mayonnaise (light mayo can be used)
2 tablespoons fresh diced cilantro (optional)
1 tablespoon finely diced onion (optional)
3/4 cup cranberry sauce (whole berry)
1/4 teaspoon pepper
4 tablespoons cream cheese (light or fat free can be used)
4 -6 toasted buns

Steps:

  • Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
  • Chill for best results.
  • Toast buns and spread with cream cheese.
  • Spoon chicken salad onto bun.
  • Enjoy!

Nutrition Facts : Calories 526.1, Fat 20, SaturatedFat 6.7, Cholesterol 123.8, Sodium 447.4, Carbohydrate 44.6, Fiber 1.5, Sugar 23.1, Protein 40.4

CRANBERRIES AND CHICKEN SALAD



Cranberries and Chicken Salad image

This is my favorite salad ever. The blue cheese gives just a hint of the flavor that is brought out by the balsamic dressing. This salad is almost identical to the TGI Fridays pecan crusted salad, but the chicken is not rolled and breaded in pecans and bread crumbs and fried. It's a healthier version of it.

Provided by Johnna Seaward

Categories     Chicken Breast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 (10 -15 ounce) bag romaine lettuce
1 (5 ounce) package dried cranberries
1 (11 ounce) can mandarin oranges
1/4 cup pecans
2 chicken breasts
balsamic vinaigrette (Newman's Own is great)
1 (4 ounce) package of crumbled blue cheese

Steps:

  • Grill the chicken on an outdoor grill or a Foreman grill for about 9 minutes.
  • Wash the lettuce and cut it up. Mix in the chicken, cranberries, oranges, pecans. Sprinkle blue cheese over top.
  • Drizzle the balsamic vinaigrette over the lettuce to taste.

Nutrition Facts : Calories 683.4, Fat 40.5, SaturatedFat 15.4, Cholesterol 135.4, Sodium 899.6, Carbohydrate 37.3, Fiber 10.3, Sugar 21.9, Protein 46.9

RACHEL'S CRANBERRY CHICKEN SALAD



Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

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).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

CRANBERRY CHICKEN SALAD



Cranberry Chicken Salad image

Great with turkey or chicken, this recipe was inspired by the cranberry turkey salad from HEB, a local grocery store. New family favorite!

Provided by GinaStudySmart

Categories     < 15 Mins

Time 15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

3 cups diced cooked chicken or 3 cups cooked turkey
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup finely chopped onion
3/4 cup craisins, softened and chopped
1 teaspoon honey
1 teaspoon parsley
1 teaspoon dried dill weed
1 teaspoon garlic salt

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.

Nutrition Facts : Calories 294.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 88.7, Sodium 96.4, Carbohydrate 22.2, Fiber 1.6, Sugar 17.2, Protein 27

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