Chicken Apple Walnut Salad With Honey Mustard Dressing Food

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HONEY-MUSTARD CHICKEN AND APPLES



Honey-Mustard Chicken and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  • Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams

CHICKEN SALAD WITH APPLES AND WALNUTS



Chicken Salad with Apples and Walnuts image

Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 10m

Number Of Ingredients 8

1/2 cup reduced-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Half of a leftover chicken from Easy Thyme-Roasted Chicken with Potatoes
2 peeled and thinly sliced Golden Delicious apples
3 to 4 thinly sliced celery stalks
1/2 cup coarsely chopped toasted walnuts

Steps:

  • In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
  • Remove skin from half of a leftover thyme-roasted chicken.
  • Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING



Chicken-Apple-Walnut Salad With Honey Mustard Dressing image

Served at the 1870 Wedgwood Inn in New Hope Boro, Pennsylvania, this simple chicken salad combines common ingredients in a less-than-common way, and with great results. If you happen to have some cooked chicken in your fridge (or perhaps a rotisserie chicken), you could probably save time by simply shredding that and using it instead of the freshly cooked diced chicken. NOTE: Cook time is chill time for the prepared salad.

Provided by Lynne M

Categories     Chicken Breast

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 cups chicken breasts, diced
2 cups apples, diced (red or green)
1/2 cup walnuts, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
4 tablespoons honey
3 tablespoons Dijon mustard
1 dash rosemary

Steps:

  • Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
  • In a big bowl, combine cooled chicken, apples, walnuts, and celery.
  • In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
  • Chill.
  • Serve over a red lettuce leaf.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING



Pecan Crusted Chicken Salad With Honey Mustard Dressing image

Make and share this Pecan Crusted Chicken Salad With Honey Mustard Dressing recipe from Food.com.

Provided by kiddoinky

Categories     Salad Dressings

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

2 boneless skinless chicken breast halves
3 egg whites
1 teaspoon cornstarch
1 teaspoon lemon juice
3/4 cup pecans, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
1/8 teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 cups curly endive lettuce or 8 cups romaine lettuce
4 ounces mild goat cheese, crumbled
1/2 cup red onion, thinly sliced

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Prepare chicken breasts by cutting them in half and pounding them out.
  • Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
  • In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
  • Dip the chicken into the egg white mixture and then into the pecan mixture.
  • While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
  • Add chicken and saute until brown on both sides.
  • Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
  • Take chicken out and make dressing while it rests.
  • Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
  • Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
  • Arrange greens on 4 plates.
  • Slice chicken.
  • Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
  • Serve with extra dressing on the side!

Nutrition Facts : Calories 912, Fat 61.1, SaturatedFat 10.8, Cholesterol 60.2, Sodium 6682.9, Carbohydrate 56.7, Fiber 21.9, Sugar 25.9, Protein 49.3

WALNUT CHICKEN SALAD



Walnut Chicken Salad image

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

3 cups cooked chicken, diced
3 celery ribs, diced
1/2 cup chopped red onion
1 1/2 cups chopped walnuts
3 hard-boiled eggs, chopped
4 tablespoons dill pickle relish
1 cup mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1/2 teaspoon sugar
salt and pepper, to taste

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

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING



Crispy Chicken Salad with Yummy Honey Mustard Dressing image

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Steps:

  • Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
  • Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
  • Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
  • Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
  • Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
  • Toss together salad greens, carrots, and radishes in a large bowl.
  • Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
  • Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

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