Warm Chicken And Cranberry Salad Food

WARM CHICKEN SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
• Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

CRANBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut chicken into cubes., In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates.

WARM CHICKEN, CRANBERRY & WALNUT SALAD

Steps:

• Cook chicken in 2 Tbsp. of the dressing in large skillet on medium-high heat 8 to 10 min. or until cooked through.
• Add cranberries; cook until heated through, stirring occasionally.
• Toss with remaining ingredients. Serve immediately.

CRANBERRY CHICKEN SALAD

Steps:

• Add all ingredients to a bowl and stir to combine.
• Season with salt and pepper to taste.
• Cover and refrigerate for 20-30 minutes before serving.
• Serve on bread of choice, crackers or veggies like cucumber, red pepper or lettuce.

RACHEL'S CRANBERRY CHICKEN SALAD

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).

WARM CHICKEN SALAD

Steps:

• Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
• Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
• Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates.
• Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.

CRANBERRY CHICKEN SALAD

Steps:

• Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
• Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.

WARM CHICKEN AND CRANBERRY SALAD

Steps:

• Cook and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 8 minutes or until chicken is cooked through.
• Toss greens with cranberries and almonds in large bowl. Add chicken; mix lightly.
• Spoon onto serving platter. Drizzle with remaining 1/2 cup dressing.

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

MISS DAISY'S HOT BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients.
• Pour into greased casserole.
• Mix cheddar and crushed chips and sprinkle over the top.
• Bake for 10 minutes.

CRANBERRY CHICKEN SALAD WITH PECANS

Steps:

• Place a large non-stick skillet over medium-high heat with olive oil. Drain chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 30 minutes.
• In a small bowl mix together cream, mayonnaise, Greek yogurt, poppy seeds, and orange zest until combined. Pour mixture over chicken and season to taste with salt and pepper. Add chopped celery and mix until combined. Cover and refrigerate for at least 1 hour.
• In a small pan over medium heat, melt butter. Add nuts and cook until toasted, about 2-3 minutes (they should be a little more than lightly browned and you'll begin to smell them).
• Stir in toasted nuts and dried cranberries just before serving. Serve with split croissants.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
• Chop or shred the chicken, add it to a large bowl for mixing the salad.
• Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
• You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
• Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
• Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
• Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
• Serve cold or at room temperature. See ideas for serving below.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
• Serve immediately, or cover the bowl and place it in the refrigerator until you're ready to serve.
• Store any leftovers in the fridge for up to 4 days.

WARM CHICKEN AND CRANBERRY SALAD

Steps:

• Cook and stir chicken in 1/4 cup of the dressing in skillet on medium-high heat 8 minutes or until chicken is cooked through.
• Toss chicken, greens, cranberries and almonds. Spoon onto serving platter. Drizzle with remaining 3/4 cup dressing.