Category: Salad

Chicken Salad With Grapes is a very aromatic and refreshing twist on basic chicken salad. This has fresh green grapes and a hit of curry and cumin.

I like to mold the chicken mixture on flat butter lettuce leaves and use the green grapes as a garnish.

This makes a really nice starter for a special lunch, and it can sit on your table for a few moments while you’re busy heating up the cheese bread or dinner rolls that would be a fantastic accompaniment for this salad.

But it also travels well as a picnic surprise for those times you feel a little something different is called for, and it is sure to impress.

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Chicken Salad With Grapes and Pasta

Prep Time

15 mins

Cook Time

10 mins

Marinade

4 hrs

Total Time

4 hrs 25 mins

 

This Chicken Salad With Grapes and Pasta is a complete meal.

Course: Salad

Cuisine: American

Keyword: Chicken Salad With Grapes and Pasta

Servings: 4

Calories: 295 kcal

Ingredients

• 3 1/2 cups cooked chicken breast meat chopped or shredded
• 2 cups small pasta such as seashells or bowties
• 1 cup fresh seedless green grapes halved
• 1/2 cup celery diced
• 1/2 cup mayonnaise regular or light
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1 tablespoon sugar
• 2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper

Instructions

1. This recipe needs to be refrigerated for at least 4 hours, so be sure to plan ahead.
2. Cook the pasta shells until they are still slightly firm, or al dente. Drain the pasta well and set it aside.
3. Whisk together the mayonnaise with the curry powder, ground cumin and sugar. Add the white wine vinegar, and then season with the salt and white pepper.
4. Combine the cooked pasta shells with the mayonnaise mixture, and then add the diced celery and the cooked chicken breast. Cover with plastic or store in a covered container and refrigerate for at least 4 hours.
5. This part of the salad can be refrigerated overnight to really let the flavors blend.
6. Add the grape halves just before serving and mix well, or sprinkle over the top and sides of a mound of the salad if served on lettuce leaves. A great chicken and grape salad!

On Your Own – Don’t let a lack of green grapes keep you from making this recipe – seedless red grapes work just as well and provide even more contrast to this Chicken Salad With Grapes.

Enjoy!

Up Next:

Leftover Turkey Club Pasta Salad

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Chicken Salad With Fruit is a chicken salad for all seasons, fresh berries in the summer and oranges in the winter. With this Chicken Fruit Salad you can use all of one kind of fruit or mix up your favorites, whether it’s strawberries, blackberries, blueberries or raspberries.

You can use fresh oranges, or try using mandarin oranges, available at most markets.

This combination of grilled chicken breasts and fruit with red wine vinaigrette and pecans is perfect for those times when you need something just a little extra fancy but not overwhelming.

You may have a hard time not keeping this on your weekly menu!

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Grilled Chicken Salad with Fruit of The Season

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup fresh strawberries sliced
• 1/2 cup pecan halves and pieces
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 3/4 cup olive oil
• 1/2 small sweet onion minced
• 1 teaspoon ground mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 2 heads of Bibb lettuce torn into bite sized pieces

Instructions

1. First make the dressing: Combine the red wine vinegar with the sugar, olive oil, minced sweet onion, mustard and salt and white pepper in a blender and process until smooth.
2. Refrigerate in a covered container until ready to use.
3. Light a grill or charcoal barbeque and grill the chicken breasts until cooked through. You can also cook the chicken in your oven broiler - line the broiler pan with foil first.
4. Set the cooked chicken aside, and when it is cool enough to handle, cut them into slices.
5. Divide the lettuce on four chilled plates. Top with the grilled chicken slices, then the sliced strawberries and the pecan pieces. Drizzle some of the red wine vinaigrette over the top and serve.
6. Save any extra dressing for another use.

Food For Thought – As mentioned above, this salad is perfect with any seasonal fruit – just make sure it is ripe! And if you use raspberries, look for a raspberry vinegar for your vinaigrette – cut the amount of sugar in half.

If you think the onion might be too strong, substitute 4 tablespoons of minced shallots. If pecans aren’t your favorite, try using chopped walnuts or almond slivers.

This Chicken Salad with Fruit is versatile so you can use your imagination.

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This Chicken Pasta Salad recipe has the best of all possible chicken salads, with tomatoes, carrots, honey-mustard, pasta and curried mayonnaise! You just can’t ask more from a chicken and pasta salad recipe.

The recipe calls for boneless skinless chicken breasts, but you can use leftover roasted chicken, or even a purchased rotisserie chicken for this salad.

This salad is best served really well chilled, so give yourself enough time to give it some time in the refrigerator (if you can wait that long!).

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Chicken Pasta Salad

Servings: 4

Ingredients

• 3 cups cooked chicken breast meat only
• 4 cups cooked bowtie pasta
• 1 cup mayonnaise
• 1/2 cup Caesar dressing
• 1 large red bell pepper diced
• 1 large tomato chopped
• 1 cup shredded carrots
• 2 teaspoons curry powder
• 1 tablespoon honey mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• ground black pepper to taste

Instructions

1. Cook the bowtie pasta according to package directions - it should be al dente, or still a little firm.
2. Whisk together the mayonnaise, Caesar dressing, honey mustard, garlic powder and the kosher salt and pepper.
3. Combine the bowtie pasta with the mayonnaise mixture, add the cooked chicken and refrigerate the mixture.
4. Just before you serve the salad, stir in the diced red bell pepper, the tomato and the shredded carrots.
5. Refrigerate again before serving on chilled plates.

Serves 4

On Your Own – You can also use corkscrew, seashell or elbow pasta for this recipe. Even if you have little bits of different kinds of cooked pasta, combine them all for something uniquely yours.

Food For Thought – Adding 1/4 cup of grated Parmesan cheese on top of each salad portion adds a little tang to the recipe.

Also, this recipe will double extremely well if you need something easy for a potluck or buffet.

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A Chicken Macaroni Salad Recipe that could easily be a creamy macaroni salad. The addition of the boneless skinless chicken breasts and some great veggies really kicks it up a notch.

It makes a great summer dinner when you add some dinner rolls and a dessert, and can quickly be doubled for a potluck.

Feel free to make substitutions for the vegetables and herbs, based on what you have on hand or family preferences – it’s sure to come out tops on your list of quick and easy salads.

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Chicken Macaroni Salad Recipe

Servings: 4

Ingredients

• 4 boneless skinless chicken breasts cut into bite sized pieces
• 1 tablespoon olive oil
• 2 cups small elbow macaroni cooked according to package directions
• 1/2 cup celery diced
• 1/2 cup frozen peas thawed
• 1/2 cup corn kernels fresh or frozen and thawed
• 1/2 cup carrots diced and lightly steamed
• 1 tablespoon fresh basil julienned
• 1 tablespoon parsley finely chopped
• 2 cups shredded lettuce romaine or iceberg
• 2 cups mayonnaise
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• kosher salt and ground black pepper to taste
• pinch of paprika

Instructions

1. Season the boneless chicken breasts with kosher salt and black pepper. Heat the olive oil in a large skillet and sauté the chicken breasts until they are cooked through. Remove the chicken with a slotted spoon and set aside.
2. Cook the small elbows until they are al dente, or still a little firm. Refrigerate until needed.
3. When the macaroni is well chilled, combine it with 1 cup of the mayonnaise. To the same bowl, add the cooked chicken and the vegetables. Season the mixture with the garlic powder, lemon juice and more kosher salt and black pepper to taste. Add the remaining 1 cup of mayonnaise and the shredded lettuce, then thoroughly blend all the ingredients.
4. Portion the salad onto chilled plates and sprinkle a little paprika over each serving. Serve well chilled.

Good To Know – You can lighten the calories in this recipe by substituting non-fat or low fat mayonnaise. You may even find that 2 cups of mayonnaise is more than enough, so feel free to reduce it a little if you choose.

If you need a great lunch or a light dinner try this Chicken Macaroni Salad Recipe.

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If this chicken Caesar salad Recipe is not a new great American classic, then I don’t what else would qualify! This Caesar chicken salad shows up in Italian, Mexican and French restaurants as well as coffee shops and diners.

It is everywhere! And with good reason – it’s versatile, tasty and easy.

This version has a few twists – the chicken is seasoned in Cajun spices and served with crumbled bacon instead of croutons.

With a few prepared ingredients, you can be ready for a lunch, dinner or anytime salad. You can make it entrée size for dinner and smaller for lunch.

Serve this with some crunchy sourdough bread for a satisfying treat.

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Chicken Caesar Salad Recipe - Cajun Style

Ingredients

• 4 boneless skinless chicken breasts cut into strips
• 1 head of romaine lettuce washed, dried, and cut into bite sized pieces
• 1/4 pound bacon cooked until crisp
• 2 tablespoons Cajun seasoning mix purchased or your own
• 1 tablespoon olive oil
• 1/2 cup Caesar salad dressing light or regular
• 1/4 cup grated Parmesan cheese

Instructions

1. Make sure the crumbled bacon gets well drained - you can use several thicknesses of paper towels or strain the crumbled bacon in a fine mesh strainer set over a bowl.
2. Mix the Cajun seasoning with the strips of chicken breast and refrigerate for about half an hour.
3. Heat the olive oil in a large skillet and sauté the strips of chicken breast until they are cooked through and slightly crispy. Remove the chicken from the skillet with a slotted spoon and set aside.
4. In a large bowl, toss the chopped romaine with the Caesar salad dressing, the crumbled bacon and the Parmesan cheese. Mound the salad on to chilled plates.
5. Divide the cooked chicken and place some on top of each salad and serve.

Food For Thought – To make a classic chicken Caesar salad, omit the Cajun seasonings and crumbled bacon. Season the chicken with kosher salt and ground black pepper, and toss in 1 cup of sourdough croutons.

Stay out of the restaurants and make your Caesar Chicken salad with this great Chicken Caesar Salad Recipe!

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This Cashew Chicken Salad Recipe is a pasta salad that offers a lot of space for innovation on your part. It features boneless skinless chicken breasts.

How would you like them cooked? Broiled, baked, grilled, sautéed? It’s up to you. Same for the type of pasta – it could be penne, rotelli or elbows, etc.

You get A lot of different salads from just one chicken salad recipe.

Measure the ingredients for the salad dressing very carefully, as this creamy, sweet dressing has some unusual ingredients.

This is sure to be a favorite with the “I like it crunchy” crowd, and probably everyone else as well.

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Cashew Chicken Salad Recipe

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

This salad features chicken breasts and very flexible. Make changes that you like.

Course: Salad

Cuisine: American

Keyword: Cashew Chicken Salad Recipe

Servings: 4

Calories: 265 kcal

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup unsalted cashew halves and pieces
• 2 cups small pasta such as seashells, cooked
• 1 small sweet onion diced
• 1 small green bell pepper diced
• 5 stalks celery split lengthwise and diced
• 1 cup mayonnaise based salad dressing
• 1/4 cup brown sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon kosher salt
• Pinch ground black pepper

Instructions

1. Cook the chicken breasts in any manner you prefer.
2. The easiest way is to cut the breasts into bite sized pieces and quickly sauté them in a little olive oil. But you could also quickly broil them in the oven - cook them all the way through, then when they are cool enough to handle, cut the chicken into bite sized pieces.
3. Make the dressing by combining the salad dressing (Miracle Whip), brown sugar, fresh lemon juice, the distilled white vinegar and the kosher salt with the black pepper.
4. Toss the dressing with the cooked pasta, and then add the celery, green bell pepper and the sweet onion. Lastly add the cooked chicken pieces.
5. Refrigerate the salad until ready to serve.

Food For Thought – this would make a great recipe for leftovers from a roasted chicken – just shred the meat, enough for 2 cups.

Good To Know – You can use diced red bell pepper instead of the green if you prefer it. It will bleed onto the rest of the salad, so it’s a good idea to quickly blanch the diced red bell pepper in boiling water then cool it quickly in ice-cold water. Dry the diced pepper on a paper towel before tossing it with the rest of the salad ingredients.

On Your Own – Some people prefer using light-styled ingredients. Feel free to substitute light or low-fat creamy salad dressing, and use Splenda for the brown sugar.

If you have a cider or white wine vinegar on hand, use it rather than the distilled white vinegar, and see which you prefer.

If you have room in your recipe file for another chicken salad you need to add this Pasta Cashew Chicken Salad Recipe.

Enjoy!

Up Next: 

Mexican Fire Rice – Spicy Rice & Sausage

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This Caribbean Chicken Salad has something for everyone – a toasty crunch from tortilla chips, heat from jalapenos and a taste of the tropics from pineapple and lime juice.

Boneless skinless chicken breasts are marinated then grilled and cut into strips and tossed with mixed greens.

Boneless skinless chicken breasts are marinated then grilled and cut into strips and tossed with mixed greens.

It’s kind of like having your chips and salsa with a pina colada, but probably a little healthier for lunch or dinner!

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Caribbean Chicken Salad

Servings: 4

Ingredients

Chicken and Salsa

• 2 boneless skinless chicken breasts
• 1 cup teriyaki chicken marinade purchased
• 2 medium tomatoes seeded and chopped in small dice
• 1 small jalapeno seeded and minced
• 1 small sweet onion finely diced
• 1 tablespoon fresh cilantro chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• kosher salt and ground black pepper to taste

Dressing

• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar
• 1 teaspoons lime juice
• kosher salt and ground black pepper to taste

Salad

• 10 ounces mixed salad greens
• 1 can 8 ounces pineapple chunks, drained
• 2 cups tortilla chips broken

Instructions

1. Put the chicken breasts in a small glass container or resealable plastic bag with the teriyaki sauce and refrigerate for at least 1 hour, up to 4 hours.
2. Light a charcoal or gas grill. When it's hot, grill the marinated chicken breasts until there is no pink in the center of the chicken breasts, about 8 minutes per side. When the chicken breasts are cooked, set them aside to cool. Discard the remaining marinade.

Make the salsa

1. Combine the diced tomatoes, minced jalapeno and diced sweet onion. Toss with the cilantro, olive oil and red wine vinegar. Season the mixture with the kosher salt and black pepper to taste. Set the salsa aside.
2. In a small bowl, whisk together the Dijon mustard with the brown sugar, soy sauce until the brown sugar is dissolved. Whisk in the red wine vinegar and olive oil, then add the lime juice and season the dressing with kosher salt and black pepper.

Assemble the salad

1. Divide the salad greens on four salad plates. Put spoonfuls of the salsa on each plate of salad greens. Divide the pineapple chunks over the salsa and put some of the broken tortilla chips on each plate of greens. Put the julienned chicken strips over each of the plates and drizzle the tops with the dressing. Serve chilled.

Food For Thought – Use flavored tortilla chips for this salad – my favorite is lime. You could also save 4 whole chips for each salad and tuck them in under the greens around each plate for a decorative garnish to your Caribbean Chicken Salad.

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