Pesto Chicken Salad With Red Grapes Food

CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• Combine all salad ingredients in bowl and mix well.
• This works great with rotisserie chicken from the deli counter!

COMPANY CHICKEN PASTA SALAD WITH GRAPES

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.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

PESTO CHICKEN SALAD WITH RED GRAPES

Steps:

• Pasta and Chicken:.
• Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
• While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
• With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
• Basil Pesto:.
• Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
• The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
• Creamy Pesto Dressing:.
• Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
• In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
• The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
• ***Variation***.
• Substitute other pasta shapes, such as rotini or rotelle.
• Rather than poaching the chicken breasts try grilling them.

CURRIED CHICKEN SALAD WITH RED PEPPERS

Steps:

• Chop chicken, peppers and walnuts and place in a medium sized bowl.
• In a small bowl, combine mayo, olive oil and curry powder, mix well.
• Add mayo mixture to chicken mixture and stir until all ingredients are incorporated. Season with salt and pepper to taste.
• Serve chilled.

PECAN CHICKEN SALAD WITH APPLES AND GRAPES

Steps:

• Combine chicken, celery, apple, grapes, and pecans in a large bowl.
• Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.

PESTO CHICKEN SALAD

Steps:

• Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
• Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
• Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.

CURRIED CHICKEN SALAD WITH GRAPES AND RED PEPPERS

Steps:

• Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes). I made these the day before.
• Mix all ingredients.
• Serve (you may want to chill it in the refrigerator for awhile).

PAN-SEARED CHICKEN WITH RED GRAPES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Add the garlic and cook for 30 seconds. Remove the chicken from the skillet.
• Increase the heat to medium-high. Stir the stock, Italian seasoning and vinegar in skillet and cook for 3 minutes.
• Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Add the grapes. Serve with the pasta.

CHICKEN SALAD WITH PISTACHIOS AND GRAPES

Steps:

• Combine all ingredients and refrigerate till ready to serve.