CHICKEN SALAD WITH GRAPES AND CELERY RECIPES
CHARLIE'S FAMOUS CHICKEN SALAD WITH GRAPES - FOOD.COM
A really great guy I used to work with would make this and bring in to share. We all loved it so much and would beg for more! Sounds strange with the grapes, but it's so good! Allow time for salad to chill.
Total Time 10 minutes
Prep Time 10 minutes
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients; chill.
- Serve with just about anything- crackers, chips, rolls, bread or bagel.
Nutrition Facts : Calories 206.6, FatContent 9.5, SaturatedFatContent 2, CholesterolContent 59.2, SodiumContent 523.6, CarbohydrateContent 11.3, FiberContent 0.9, SugarContent 8.3, ProteinContent 18.2
CASHEW-CHICKEN ROTINI SALAD RECIPE: HOW TO MAKE IT
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and ( always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.
Nutrition Facts : Calories 661 calories, FatContent 37g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 451mg sodium, CarbohydrateContent 59g carbohydrate (24g sugars, FiberContent 4g fiber), ProteinContent 23g protein.
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BEST CHICKEN SALAD RECIPE - NYT COOKING
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above.
The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
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Reviews 4
Total Time 6 hours 20 minutes
Cuisine american
Calories 1112 per serving
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Reviews 4
Total Time 6 hours 20 minutes
Cuisine american
Calories 1112 per serving
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
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CASHEW-CHICKEN ROTINI SALAD RECIPE: HOW TO MAKE IT
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and ( always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
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Reviews 4.8
Total Time 30 minutes
Category Lunch
Calories 661 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch
Calories 661 calories per serving
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.
See details
BEST CHICKEN SALAD RECIPE - NYT COOKING
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above.
The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 20 minutes
Cuisine american
Calories 1112 per serving
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- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
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Jun 04, 2012 · My family loves my old fashioned chicken salad. It’s simple and easy. And you could either make this chicken salad from canned chicken or you could shred leftover chicken or a rotisserie chicken from your local market. I know most people add grapes or other fruit to this recipe but we like our chicken salad with celery …
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