Prep: 10 mins – Total: 10 mins
3 large poached chicken breasts cold 1 cup red grapes halved 3/4 cup pecans roughly chopped 2 stalks celery diced 3 green onions sliced 1 tablespoon fresh tarragon chopped (optional) 1 tablespoon fresh parsley chopped 3/4 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper
Dice the chicken into 1 inch cubes. Toss together the chicken, grapes, pecans, celery, green onions, tarragon, and parsley in a large bowl. In a small bow, whisk together the mayonnaise, Dijon, olive oil, lemon juice, salt, and pepper until fully combined and smooth. Add the mayo mixture to the rest of the ingredients and gently mix until everything is evenly coated. The chicken salad can be served immediately but is best if it’s left to sit in the fridge overnight so that the flavors have time to fully meld. Store in an airtight container in the fridge for up to 5 days.
This delicious recipe and photos were created by BarleyAndSage.com, we simply shared it. Please check them out for more great ideas!
Prep: 15 mins – Total: 25 mins
2 c shredded chicken 2 celery stalks, chopped into ¼ in. pieces 1 green onion, chopped thin 5-6 large strawberries, diced ⅓ c chopped pecans ¼ c mayonnaise 2 T Greek yogurt, plain 1 tsp dijon mustard 1 tsp lemon juice 1 T poppy seeds ½ tsp pepper salt to taste Instructions
Cut and chop ingredients accordingly. In a medium bowl, combine chicken, pecans, celery and onion. Stir to evenly mix. Add mayo, yogurt, mustard, poppy seeds, lemon juice and salt and pepper and mix well to evenly coat. Fold in strawberries. For best results, allow to chill for about 30 minutes before serving.
This delicious recipe and photos were created by LemonsAndZest.com, we simply shared it. Please check them out for more great ideas!
Total Time: 35 mins
1 package (16 ounces) spiral or rotini pasta 4 cups cubed cooked chicken 1 can (20 ounces) pineapple tidbits, drained 1-1/2 cups sliced celery 3/4 cup thinly sliced green onions 1 cup seedless red grapes 1 cup seedless green grapes 1 package (5 ounces) dried cranberries 1 cup ranch salad dressing 3/4 cup mayonnaise 2 cups salted cashews Directions
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.
This recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas.