Orchard Style Chicken Salad Food

APPLE ORCHARD CHICKEN SALAD

Steps:

• Grill chicken on an indoor grill coated with cooking spray for 5-7 minutes or until a thermometer reads 179°. Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well., On four plates, arrange the salad greens, apples, onion, pecans and cheese. Slice chicken; place over salads. Drizzle with dressing. Sprinkle with apple chips.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

ORCHARD CHICKEN SALAD WITH ROASTED SWEET POTATO, APPLE & TOASTED PECANS

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings), and a pinch of salt and pepper. (You'll use the rest of the BBQ Seasoning later.) • Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.
• • While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. • Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. • Turn off heat; remove pecans from pan.
• • Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for pecans over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board.
• • In a large bowl, toss mixed greens, apple, and roasted sweet potato with Honey Dijon Dressing to taste. Season with salt and pepper. • Slice chicken crosswise. • Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.

ORCHARD SALAD

Steps:

• Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

ORCHARD-FRESH GRILLED CHICKEN SALADS

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
• Cover 4 salad plates with salad greens; top with chicken, peaches, onions and nuts.
• Drizzle with remaining dressing just before serving.

SUBWAY® ORCHARD CHICKEN SALAD SUB

Steps:

• In a medium bowl toss chopped apples with squeeze of lemon juice.
• Add celery, raisins, cranberries and chicken. Season with salt and pepper to taste and mix. Fold in mayonnaise.
• Split a whole wheat sub roll horizonally without cutting all the way through the roll. Add about 1/3-1/2 cup shredded lettuce. Add veggies of choice, and finish with desire amount of chicken salad. You will have enough chicken salad for two 6 inch subs.

COPYCAT SUBWAY® ORCHARD CHICKEN SALAD SUB

Steps:

• In a medium bowl toss apples, celery, raisins, cranberries and chicken.
• Season with celery salt, salt and pepper to taste and mix.
• Stir in mayonnaise.
• Slice a 6 inch roll in half.
• Add 2 heaping tablespoons chicken salad to bottom slice of roll and spread.
• Add your toppings.

CHICKEN SALAD WITH APPLES

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.