CHICKEN SALAD WITH WALNUTS AND APPLES RECIPES

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CHICKEN WALDORF SALAD - SKINNYTASTE



Chicken Waldorf Salad - Skinnytaste image

Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It's a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.

Provided by Gina

Categories     Lunch    Salad

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 10

7 oz 1 breast poached chicken breast (recipe follows)
2 cups low sodium chicken broth
1 medium apple (peeled and cut into small cubes (I used Granny Smith))
1 cup red seedless grapes (cut in half)
1/2 cup celery (chopped)
1/4 cup light Hellman's mayonnaise
2 tbsp 0% Greek yogurt (I like Stonyfield)
Kosher salt and pepper
2 tbsp pecans or walnuts
6 cups mixed baby greens like spinach and arugula

Steps:

  • To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.
  • Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
  • Reduce to a simmer and cook 5 minutes.
  • Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
  • Drain, let it cool and cut into small cubes.
  • Combine mayo, yogurt, salt, pepper and mix well.
  • Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
  • Mix in pecans right before serving.
  • Serve over baby greens.

Nutrition Facts : ServingSize 1 cup, Calories 236 kcal, CarbohydrateContent 17 g, ProteinContent 19.5 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 46.5 mg, SodiumContent 622 mg, FiberContent 3 g, SugarContent 15.5 g

CHOPPED APPLE SALAD WITH TOASTED WALNUTS ... - FOOD NET…



Chopped Apple Salad with Toasted Walnuts ... - Food Net… image

Provided by Bobby Flay

Categories     side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

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