Cherry Pecan Chicken Salad Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

Steps:

• In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Steps:

• 1. CHICKEN SALAD Make sure everything is cut into bite size. Mix well and chill for 2hrs. Cut you bread in thin slices and toast the bread lightly, add a small amount Alfalfa of sprouts to your bread and then add your chicken salad and another small amount of Alfalfa sprouts to the top of your salad and then add another slice of bread. Cut in half and lay on a plate This is one of the best sandwich's I have ever had.
• 2. PECAN CHERRY BREAD Dissolve the yeast in 1/2 cup of lukewarm water. Put the remaining water, the honey, both flours, the salt, the rosemary or thyme, and the butter in a mixer fitted with a dough hook. Mix for about 5 minutes. Add the dissolved yeast and continue to knead in the mixer for about 10 minutes, until the dough looks smooth and elastic and comes away from the sides of the bowl and comes together into a ball. Add the pecans and walnuts and continue to knead briefly just until the nuts look fully incorporated. Remove the bowl from the mixer and take out the dough hook, scraping any pieces of dough back into the bowl. Cover the bowl with a clean, damp kitchen towel and leave at warm room temperature until the dough approximately doubles in volume, about 45 minutes. Turn out the dough onto a lightly floured work surface. With clean hands, knead the dough briefly, pushing it down and away, then folding it back on itself and giving it a quarter turn, just until it deflates and any air pockets have been removed. Butter and flour three 9-by-5-inch loaf pans. With a sharp knife, carefully cut the dough into 3 equal pieces and shape each into a cylinder 9 inches long. Place the cylinders in the prepared pans. Put the pans on a tray, cover with a clean, damp kitchen towel, and leave to rise at warm room temperature until the dough as at least doubled in volume, about 1 hour. About 20 minutes before the loaves are done rising, position the oven rack in the middle of the oven and preheat the oven to 375 degrees F. Bake the loaves until they look nicely browned, about 20 minutes. Then, reduce the temperature to 325 degrees F. and continue baking about 25 minutes longer, until the loaves are a deep brown color and a loaf carefully tipped out of its pan sounds hollow when tapped on its bottom. Remove all 3 loaves from the pan and transfer to wire racks to cool. To serve, use a serrated bread knife to cut into slices 1/3 to 1/2 inch thick and toast as desired.

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Steps:

• Combine chicken, cherries, pecans, and onion in a bowl.
• Mix mayo, yogurt, and lemon juice.
• Pour over chicken mixture.
• Toss to mix.
• Refrigerate salad for 1-2 hours.
• Split croissants and divide chicken evenly.
• Sprinkle with black pepper before serving.

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.