Warm Ginger Almond Chicken Salad Recipes
ALMOND-APRICOT CHICKEN SALAD
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
ALMOND CHICKEN SALAD
This is a great summer salad that can be prepared ahead of time so you can enjoy the day.
Provided by LINDA W.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
- In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g
ALMOND CHICKEN SALAD
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
Nutrition Facts : Calories 351 calories, Fat 23g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 540mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
GINGER-CASHEW CHICKEN SALAD
I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. -Shelly Gramer, Long Beach, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 379 calories, Fat 18g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
HOT CHICKEN SALAD
I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.
Provided by NORMAG
Categories Salad
Time 35m
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
- Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g
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