CRUNCHY WALNUT CHICKEN SALAD
I make this to use in low carb wraps for a great low carb lunch or dinner. Using a Joseph's LC Pita half, 1/2 of a sliced avocado and 1/6th of the chicken salad recipe, it's 9 net carbs each serving for a sandwich. Chicken Salad only-less than 6 g net carbs per serving: Nutrition Facts Servings: 6 Amount per serving ...
Provided by Paula Todora
Categories Chicken Salads
Time 5m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix all ingredients together and chill at least 2 hours.
CHICKEN SALAD WITH WALNUTS AND GRAPES
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.
Provided by Jill Santopietro
Categories dinner, lunch, salads and dressings, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams
WALNUT CHICKEN SALAD
Make and share this Walnut Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken through relish; mix well.
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
- Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
- Serve on lettuce or croissants/rolls.
Nutrition Facts : Calories 550.9, Fat 42, SaturatedFat 7.3, Cholesterol 176.6, Sodium 496.9, Carbohydrate 20.7, Fiber 2.8, Sugar 5, Protein 26.4
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- Combine the chicken, grapes, walnuts, and onions in a medium size mixing bowl. Drizzle with poppyseed dressing and stir to coat.
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- Toast the walnuts: In a large skillet, heat the oil and add the walnuts. Toast and brown the walnuts in the oil 2-3 minutes, remove with a slotted spoon. Drain on a kitchen towel. Season with salt.
- Cook the chicken: In the same skillet, heat the oil until it smokes lightly. Season the chicken breasts on both sides with the red pepper flakes and salt. Remove the pan from the heat and drop them in a single layer in the skillet. Return the skillet to heat and cook the chicken over high heat on the first side until browned, about 5 minutes. Turn breasts over, reducing heat to medium-low. Cover and cook 5 to 8 minutes or until cooked through. Transfer the chicken to a flat surface, cut into ½-inch slices and drizzle with the sesame oil.
- Make the sauce: In the same skillet, add the white part of the scallions and cook over medium heat for 1 minute. Add the hoisin sauce, soy sauce and vinegar. Bring to a simmer, remove from heat and cool.
- Assemble the salad: Arrange the bibb leaves on a large platter and drizzle with a few spoonfuls of the sauce. Layer the chicken and remaining sauce and vegetables on top of the lettuce. Sprinkle with the walnuts, carrot slices and scallion greens.
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