Apple Pecan Grilled Chicken Dinner Salad Recipes

Steps:

• Cut apples in half, leaving peel on, and core. (I like to use my melon baller to core when I want nice looking apple slices. See pic at left.) Slice into 1/4 inch slices.
• Place mixed salad greens in a large, decorative salad bowl. Add apples, (red onions if using) craisins, sugared nuts of your choice, (croutons, if using) and crumbled blue cheese.
• Warm grilled chicken breasts in microwave and slice into 1/2 inch strips. Fan on top of salad while hot and serve with vinaigrette below or your favorite bottled vinaigrette, raspberry, strawberry or pomegranate.
• Raspberry Vinaigrette Instructions: 1/2 c. canola oil 10 frozen or fresh raspberries 3 Tbsp. raspberry vinegar, or to taste 2 Tbsp. raspberry jam 1 Tbsp. sugar, or to taste 2 tsp. Dijon mustard 1/4 tsp. onion powder Place all dressing ingredients in blender to emulsify. I use my immersion or stick blender for less cleanup. You can easily adjust the sweetness or tartness by adjusting the jam/vinegar ratio to customize it to your taste. Recipe for vinaigrette adapted from food.com.

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.

Steps:

• In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
• To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
• While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
• In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
• To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
• While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.

Steps:

• In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.

Steps:

• In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.