Festive Salad With Chicken And Fruit Recipes

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
• Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
• In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Steps:

• Heat oven to 375°F.
• Toss bread cubes with 1/4 cup dressing; spread in single layer on ungreased baking sheet. Bake 6 to 10 min. or until golden brown; cool.
• Toss greens with chicken, pineapple, apples and remaining dressing in large bowl. Add bread cubes; mix lightly. Sprinkle with cheese.
• Serve immediately.

Steps:

• Drain pineapple, reserving 1/4 cup of liquid.
• Combine reserved pineapple liquid and cream cheese, mixing until well blended.
• Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
• Chill at least one hour but overnight is best.
• To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.