These colourful chicken salads pack a punch. 1/2 teaspoon dry mustard powder, diced ham & shredded swiss cheese. Cover and refrigerate at least 3-4 hours or overnight. Remove the chicken from the saucepot and allow it to cool down so you can handle it. 01 of 14 Basic Chicken Salad The Spruce / Ali Redmond The basic chicken salad recipe uses mayo as the dressing base. Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Subscribe today and choose a new cookbook from Jamie, Nadiya, or Mary Berry. Adjust to taste. 5 ounce cans ), drain, put into a bowl and shred with a fork. Wash and dry. Chicken Pasta Salad. Chill in the fridge. Speedy Chicken, Feta, and Orzo Salad. Season chicken generously with salt and pepper. Add chicken, celery, grapes and 3 tablespoons scallions, and toss to combine. Use a wooden spoon to gently stir everything together until all of the ingredients are well combined. ½ cup ranch dressing. Shred the canned chicken with a fork until completely shredded. Add the pasta and cook for one minute longer than package directions. This is a great summertime dish, when you want something light, yet satisfying. Stir to combine. Season chicken breast with black pepper, celery salt, onion powder and garlic powder. Add the chicken breast (cut into large chunks) and return the water to a simmer. Preheat a grill to medium-high heat. The Kickin’ Kay Lynne incorporates buffalo sauce, ranch, bacon, shredded cheddar cheese, jalapeños, & Sriracha for the ultimate flavor punch. Combine the salad ingredients. Instructions. Measure in the celery, and stir until incorporated. Then, refrigerate within 2 hours or discard. Pour the dressing over top and stir until evenly coated. 6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2) . 2 cups cubed, cooked chicken. You can also enhance the flavor by adding aromatics like smashed garlic, lemon slices, fresh ginger, or herbs. In a large bowl, combine cubed, cooked chicken, chopped celery, toasted slivered almonds, drained pineapple tidbits, mayonnaise and sour cream. In a separate bowl whisk together the ingredients for the dressing until smooth. Place the finely shredded or chopped chicken in a large mixing bowl. For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad. Place chicken on grill grates and cook on each side for 4 minutes. 0 (11) 10 Reviews 3 Photos This crowd-pleasing recipe for classic chicken salad. Season with salt and pepper. Lightly grease a 9x13 inch baking dish. Season chicken with coriander, oregano, salt, and pepper. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through. 1/4 teaspoon ground black pepper. Taste and adjust the seasonings and thickness to your liking. Bake the chicken about 20 minutes, turning them over halfway, until the chicken is cooked through. Pour the dressing into the bowl with the chicken and stir to coat. To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Rub the chicken with olive oil and season generously with salt & pepper (and a little Italian seasoning if you’d like). To Prepare in Advance: combine salad ingredients but do not add dressing. Stir until combined. Serve on a bed of lettuce, on white bread or toasted wheat bread or in phyllo cups as an appetizer. In a medium-size bowl, mix the chopped chicken, mayonnaise, and pickle relish. Sprinkle over casserole. Place the salad ingredients into a medium sized bowl. (1 pound raw boneless, skinless chicken breasts = about 21/2 cups chopped or shredded cooked chicken) To toast chopped, small or. To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined. Using a medium/large bowl, add the chicken, apples, grapes, celery, pecans, mayonnaise, salt, pepper, and ranch seasoning. Replace half the mayonnaise with softened and whipped cream cheese. Bake at 375°F for 8 minutes or until the cheese is melted. Combine the chicken salad ingredients. 1/2 cup celery, chopped finely. Mix dressing in salad and add salt and pepper to taste. Stir together all dressing ingredients until smooth, set aside. Instructions. Monday – Loaded Potato and Broccoli Cheese Tuesday – Loaded Potato and Chicken Tortilla Wednesday – Loaded Potato and Broccoli Cheese Thursday – Loaded Potato and Chicken Tortilla Friday – Loaded Potato and Tomato Bisque Saturday – Loaded Potato and Chicken Artichoke Florentine. Special Sesame Chicken Salad. To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined. Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Calories. Welcome to Chicken Salad Chick, where we offer delicious, scratch-made, Southern-style, craveable favorites served from the heart. Start with the salad dressing. Toss with chicken and celery and almonds. Shred or chop your chicken and set aside in a large bowl. Serve on your choice of bread with lettuce and freshly sliced tomato. Enjoy! After the chicken boils and reaches and internal temperature of 165°F (about 15-20 minutes), drain and set the cooked chicken breasts on a plate to cool. Step 2: Toss in the chopped or shredded chicken and grape halves, then. Make it creamier. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Recipe: Hot Chicken Salad. Monday – Loaded Potato and Broccoli Cheese Tuesday – Loaded Potato and Chicken Tortilla Wednesday – Loaded Potato and Broccoli Cheese Thursday – Loaded Potato and Chicken Tortilla Friday – Loaded Potato and Tomato Bisque Saturday – Loaded Potato and Chicken Artichoke Florentine. I Made It. Add cornflakes and almonds; cook and stir until lightly browned. Roast for 35 to 40 minutes, until. Once the chicken has boiled completely, remove and let drain. Let simmer until the chicken is cooked through, about 45 minutes to 1 hour. Overall rating: 7/10. 1/4 teaspoon ground black pepper. Slice the chicken against the grain and. This recipe takes a total time of 5 minutes to throw together, but you’ll want to refrigerate it for at least an hour to give the flavors a chance to come together. Stir in sliced almonds, cubed Granny Smith apple, and poached chicken breast, and serve on toasted whole-wheat pita bread. By James Limbach. Place in a large salad bowl. Find Recalls from November 2023 on ConsumerAffairs. Combine the chicken, celery, grapes and almonds in a large bowl. I halve the grapes and chop the celery into small, uniform pieces. Taste for seasoning, and add salt and pepper as needed. Natasha's Salad. Chop the red onion so it's in very small pieces. Showing 1-16 of 50 recipes. Once the chicken has boiled completely, remove and let drain. Serve on butter lettuce leaves, and top with the remaining scallions. I always do this during the last 10 minutes or so of the chicken’s roasting. Stir together the dressing ingredients in a bowl, adjusting the lemon to taste. In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Gently fold in the chicken, grapes, celery, onion and almonds. Stir in the mayonnaise, little by little, to achieve the desired consistency. 1 tablespoon spicy brown or Dijon mustard. Toasting the pita adds crunch and a sprinkle of ground sumac--which grows wild all over Lebanon--adds depth. Taste and add additional mayo, lemon juice, salt, or pepper, as desired. Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Cranberries, diced celery and 1/2 cup shredded apple (great on spinach!) Carole's Sesame Chicken Salad. Slice and dice the celery, green onion, grapes, parsley and. Restaurant chain Chicken Salad Chick is set to expand its US network by opening a new location in Charleston, South Carolina, on 5 December 2023. Drain on paper towels. Grilled chicken combined with fresh gooseberries, lettuce, avocado, figs with an added dose of. Follow along with these easy step-by-step instructions for making chicken Salad: Grill the seasoned and oiled-up chicken breasts on a grill at high heat for 5-6 minutes per side or until cooked through and has reached an internal temperature of 165°. Place. lemon juice, 1/4 tsp. Ina elevates her chicken salad so it's the perfect party food! Subscribe the recipe Garten thr. The menu will be updated on the 1st November, 2023. Napa cabbage and crispy rice noodles give it delightful crunch, a counterpoint to the creamy sesame-ginger dressing. 2 tablespoons lemon juice. 9 from 15 reviews. Add more mayo if you want a creamier salad. Cook the chicken breasts using your favorite method. Get more great recipes by ordering your subscription of Cooking with Paula Deen today! Crunchy with celery and pecans, sweet. Credit: Photo: Joe Lingeman/Kitchn; Food Styling: Cyd McDowell. Servings 6 Serving Size 1 cup Dressing . Whisk together mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves. If you’re cooking your own bird for this recipe, you'll need roughly half a. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld together. Add to the bowl and stir until well coated. Directions. Bake the chicken for 16-20 minutes or until it reaches an internal temperature of 165 degrees. Instructions. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Directions. 1 clove garlic, 2 tablespoons each lime juice, soy sauce, and peanut butter, 1 tablespoon each rice. Ingredients. Prepare the grapes and celery. Combine all ingredients from chicken to dill. It's delicious, easy to prep, and makes for a great high-protein/low-carb snack. Method. The brake lines could suffer damage, posing a crash hazard. You can also roast the chicken. Step 3 In a medium bowl, whisk together mayonnaise, Dijon, and vinegar and season. Dice chicken and place into a large bowl. In a large mixing bowl, add 12 ounces of cooked and shredded chicken. Signature Soups. Make the dressing. When the grill is ready, scrape the grates clean. The. Pour half of the marinade over the chicken and allow to marinade for at least 10 minutes but up to 24 hours, covered in the fridge. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld together. Combine the flour, breadcrumbs, and seasonings on a plate and set aside. 350g/12oz cooked chicken , cut into thin batons (2 large cooked breasts, Note 1) . 1 cup pecan halves (about 3 ounces), broken in half lengthwise. For dips, make and enjoy your dip creation. Mix in grapes, celery, and onion. 1 1/2 cups red grapes, halved. Whip the cream. Serve a bright plate of goodness with our fuss-free chicken salad recipes, including chicken caesar, satay chicken and warm chicken salads. 56 Recipes. Arrange on a platter. )Step-by-step instructions. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Place the celery in the mixing bowl with the chicken. Add the celery, green onions, mayonnaise, cranberries, pecans, salt, and pepper and mix well. Turn stove on to medium high, then cook bacon until golden. Instructions. Place in the refrigerator to chill, about 3 hours. Toss to combine and bake until crisp and golden, about 13-15 minutes. Grilled Chicken with Mango and Mint-Lime Dressing. 15 Pasta Salads to Make With Leftover Chicken. The Chicken Salad Chick menu with prices may vary slightly according to your nearest location. Prep Time 15 minutes. Stir chicken and green onions into the dressing. View Recipe. Stir to combine. pepper, and 1/4 tsp. (25 images) Aunty Three's Saigon chicken and cabbage salad with quail eggs. In medium mixing bowl combine first three ingredients. In a large bowl, whisk together the mayo, yogurt, mustard, onion powder, salt, and pepper. Bring the water to a low boil and use a pair of tongs to flip the chicken. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours. Remove chicken from water, let drain, and sprinkle with garlic, onion powder, celery seed and basil. Directions. Instructions. Be it chicken that's barbecued, roasted or poached, and tossed with leaves, grains or noodles, these chicken salads will. Remove from heat and immediately cover with a lid. Spin those salad wheels with this Basic + Awesome Chicken Quinoa Salad that’s easy to customize. Creamy and tangy, this healthy chicken salad dish gets its richness from half mayonnaise and half low-fat Greek yogurt. For safe meat preparation, reference the USDA website. Remove from the pan and allow to rest before slicing. Celery, green onions, chopped pecans, fresh parsley, and some Cajun seasoning are mixed with a creamy and spicy mayo-Tabasco-cayenne dressing. Using a medium/large bowl, add the chicken, apples, grapes, celery, pecans, mayonnaise, salt, pepper, and ranch seasoning. 2 chicken breast; 1/4 cup sweet relish; 1/2 cup mayonnaise (i use dukes) 1/2 cup chopped onion; 1 celery stalk (chopped) 1 teaspoon vinegar (white or cider) salt, pepper , garlic salt to taste; Directions. 3/4 cup reduced-fat creamy Caesar salad dressing; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 3 cups cubed cooked chicken breast; 2 cups torn romaine; 3/4 cup Caesar salad croutons, coarsely chopped; 6 whole wheat tortillas (8 inches), room temperatureHow to Make Chicken Salad with Apples. Season with a little salt and pepper to taste and keep chilled! I like to serve tuna salad sandwiches with lettuce and tomato on. Add mandarin orange slices and chopped almonds to salad and gently toss again. Leftover Cooked Chicken, Diced 2 cups. pepper, and 1/4 tsp. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat. Check out this Air Fryer Chicken Breast Recipe. A delicious chicken salad tossed with almonds. 05 of 18. Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Stir to incorporate, adding more mayonnaise as needed to achieve your desired consistency. Mix gently. Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper (I like 1 teaspoon salt and ½ pepper). In the large bowl pour in mayo and mix with the chicken. Add mandarin oranges then gently stir. Prep: Get your chicken together, chop the celery, and half the lemons for juice. Add 1/4 cup mayonnaise, and salt, and pepper, to taste. Chicken Salad Recipe. Sidney Bensimon. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Serve immediately or cover and chill until cold, 1 to 2 hours. The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. Instructions. Or cover and refrigerate for up to 2 hours. Course Salad. We don’t believe in strangers, just friends we haven’t met yet—so come in and enjoy! You’ll find fresh, healthy fare and gracious hospitality at our chicken salad restaurant. In a cup or small bowl, combine 4 tablespoons of mayonnaise, the lemon juice, curry powder, if using, 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large bowl, combine the first nine ingredients. First, add the celery, carrots and onion to the food processor. Spread the chicken salad mixture on one slice of bread on each plate. Serve on croissants with lettuce leaves. Make dressing. To serve, scoop a ¼ – ½ cup of the chicken salad into the center of a lettuce cup or spread on top of a slice of bread. Stir until combine. To make this chicken salad recipe, start by whisking together the sauce ingredients in a large bowl. Pour dressing over chicken salad. Add a splash of pickle juice, about a tablespoon. 4 Mix mayonnaise, yogurt (or sour cream), lemon juice, and brown sugar in another bowl, adding salt and pepper to taste. Add the onions and sauté for 5 minutes, or until they are soft. Step by Step Instructions. Season with salt and pepper. Before serving, stir in 2 tablespoons coarsely chopped toasted cashews or almonds. Pour out half of the marinade into a large, shallow dish. Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Add lettuce and cilantro to bowl with reserved scallions. . Salad: Place all ingredients except bacon in a big bowl. Step 3. Toss with chicken. Preheat oven to 350°F. Drain liquid and shred chicken to use in recipe. Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until. Add shredded chicken and stir to combine. Sprinkle chicken generously with seasoning on top and bottom. The combination of pimentos, Cheddar cheese, water chestnuts, and a potato chip crust give this unconventional baked chicken salad nice layers of texture and flavor. Red onion Red grapes Sliced or slivered almonds (toast them for maximum flavor if you have time) Mayonnaise Lemon juice Kosher salt and freshly ground black pepper How to Make This Classic Chicken Salad Recipe. Bake the chicken for 16-20 minutes or until it reaches an internal temperature of 165 degrees. Chicken salad is really easy to make and a great way to use up leftover chicken breast from a whole roasted chicken. For the Poached Chicken: In a large saucepan, combine water and 1 tablespoon plus 1. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Courtesy Photo. Stir in sliced almonds, cubed Granny Smith apple, and poached chicken breast, and serve on toasted whole-wheat pita bread. Let chicken cool in the broth. Lower the. Follow your appetite & earn rewards. Dice your rotisserie chicken into small cubes or chunks. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else. 1 cup mayonnaise, or substitute Greek Yogurt. The best side dishes to serve with chicken salad are seed crackers, German potato salad, grilled veggie skewers, veggie sticks, or baked beans. Fold in the diced chicken, apple, celery, and green onions. Hidden Valley® Original Ranch® Topping & Dressing. Toss until evenly combined. Double the chicken mixture for lunch during the week—use as a sandwich filling, serve over salad greens or spread it on crackers. Ingredients Needed For Orange Chicken Salad (screenshot for grocery list) 2 Lbs Boneless, Skinless Chicken Breasts (pounded. Add chicken, mayonnaise, celery, parsley, lemon juice, onion powder, sea salt, and pepper to a medium mixing bowl and stir to combine well. I've provided Chicken Salad Chick outlet's menu from Alabama, U. Serve in a sandwich, in lettuce wraps, in a wrap, or with crackers. Step. Set aside. ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon garlic powder, 2 teaspoons red wine vinegar,. STEP 1: In a large mixing bowl, add cooked diced chicken, celery, sweet relish, diced onion, hard-boiled eggs, grapes, mustard and mayonnaise. Instructions. Add the yogurt, lemon juice, oil, Dijon, zest, salt, black pepper, and. Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Combine chicken and green onions in a large bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Poach for about 40 minutes. Stir the dressing into the main ingredients. Process chicken: Add the chunks of chicken breast to the food processor. Vibrant and bright, this mango, watercress, and radish salad ensures that the chicken does not feel like an afterthought by marinating thin breasts with some of the dressing before a quick turn on the grill. Add 2 chicken breasts to a sheet pan lined with parchment paper. Grill the chicken: While the croutons are cooking, season the chicken with salt and pepper. Add chicken broth and simmer covered on medium heat for 7 minutes. Add the red onions and garlic to the now empty skillet and sauté for two minutes. In a large bowl, combine the mayonnaise, lemon juice, curry powder, salt and pepper. Hot Chicken Salad. Noodles work particularly well to mop up the creamy peanut butter. Step 2: Toss in the chopped or shredded chicken and grape. Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread. 1/2 cup celery, chopped finely. S tart with the usual ingredients, chicken, mayonnaise, celery and on ion, then add a whole new layer of flavor with lemon juice and lemon pepper seasoning. To be safe, use your kitchen thermometer and check for an internal temperature of 165 degrees. Add to the salad ingredients and gently stir them until the ingredients are well combined. salt. Preheat oven to 425 degrees. Ingredients. Go to Recipe. Read article 11/01/2023. Instructions. Instructions. Feel free to add in whatever you want but this is great just as it is! Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined. Turn stove on to medium high, then cook bacon until golden. Instructions. Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Cover and refrigerate for 30 minutes before spreading salad onto. Lunch-Sized Favorites · Italian-Inspired Cocktails. Refrigerate for 3-4 days. Combine the mayonnaise with the curry powder, salt and pepper and mix well. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper. You’ll need about 2 1/2 cups. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. Pour dressing over salad and toss to combine. Add diced chicken, pineapple tidbits, halved red grapes, diced red bell pepper, sliced celery, and chopped pecans in a bowl. Instructions. Remove. Serve immediately, topped with wonton strips and sesame seeds. Combine mayonnaise, cooked chicken, celery, sweet onion, grapes, walnuts, lemon juice, Dijon mustard, fine sea salt and white pepper in a large mixing bowl. Spin those salad wheels with this Basic + Awesome Chicken Quinoa Salad that’s easy to customize. Simply whisk together the olive oil, lemon juice, dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Add the mayonnaise mixture to the chicken mixture and stir to combine. STEP 3: Refrigerate for 1 hour before serving. Stir until combined, and then serve. Assemble sandwiches on bread, adding any toppings of choice. Place the shredded chicken in a large bowl. Toss to coat. Cover and chill until ready to serve. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Remove the meat from the rotisserie chicken. —Carolee Ewell, Santaquin, Utah. Our recipe for chicken salad with relish delivers creamy richness with a kick of tangy sweetness. Pour the dressing over the chicken and celery and stir to combine thoroughly. Heat grill to medium high or 375 degrees F. Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. We have the Best Chicken Salad Recipe and it. Add. The Southern-style restaurant offers over a dozen made-from-scratch chicken salad flavors, side. 4. The Best Chicken Salad Recipes: 1. Directions. Mince cooked chicken finely and transfer to a medium bowl. For tree nut allergies, use pepitas or sunflower seeds instead. Keep the ratios the same as the recipe below but swap out the add ins and seasonings…. Drain the canned chicken and add to a bowl. Instructions. Jan 12, 2023 5:41pm. Use leftover shredded chicken in this easy chicken salad recipe flavored with parmesan cheese, dill weed, parsley, onion and garlic. Cook bacon: Place bacon in a cold non-stick skillet (Note X). E veryone loves chicken salad. Salt and pepper to taste. 4. Toss to combine. Preheat oven to 325 degrees F (165 degrees C). Pour out half of the marinade into a large, shallow dish. Serve on croissants with lettuce leaves. Mix nonfat Greek yogurt with curry powder, lemon juice, and just a touch of mayonnaise to make the light and spicy dressing for these open-faced chicken salad sandwiches. Use more or less mayonnaise, depending on your preference. Stir in chicken and season with black pepper. 2. View Recipe. Use in lettuce leaf wraps, in sandwiches or just by itself!Take the chicken out of the fridge 30 minutes before cooking. Drizzle dressing over the top and stir together making sure the dressing is evenly distributed. Pour remaining dressing over chicken and cucumbers, toss. Ordinary mayo dressing turns extraordinary when its dressed up with Dijon and curry. The restaurant is. A quick and easy way to create a wholesome breakfast meal. 2. Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld. Set aside for 20 minutes (even up to 45 min is fine). Line a pan with aluminum foil. Combine the salad ingredients. Add chicken, apple, walnuts, and cheese to bowl,. Go to Recipe 4 / 10 Taste of Home Almond-Apricot Chicken Salad Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Chicken Salad Recipe. In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. This recipe with simple, refreshing flavors and great texture is wonderful on a. Eat on rice cakes, corn thins, crackers… wrapped in. Step 2 In a large skillet over medium heat, heat oil.