I am looking for a good recipe for chicken salad with red grapes in it

Question

I had some at a baby shower and it was wonderful

Answer 1

Any basic mayo. based salad dressing, just add halved red or green seedless grapes and some diced celery for crunch.

Answer 2

1 cup each mayonnaise and seedless red grapes, halved

1/2 cup chutney, chopped

1 teaspoon curry powder

1/2 teaspoon each salt and pepper

1 1/2 pound cooked skinless boneless chicken breast, cut into pieces

1/2 cup walnut pieces, toasted, chopped

lettuce leaves

8 dinner rolls

Mix mayonnaise, chutney, curry, salt and pepper in bowl. Add chicken, grapes, and walnuts.

Line serving platter with lettuce leaves. Mound chicken salad in center. Serve with rolls

Answer 3

Chicken Salad Recipe

makes enough for four sandwiches

Ingredients:

3 large, cooked chicken b*****s, chilled

1/2 cup chopped celery

1/3 cup crushed walnuts

1/2 cup halved seedless red grapes

1/8 cup finely chopped fresh marjoram

3/4 cup mayonnaise

1 tsp freshly ground black peppercorns

1/2 tsp paprika

Preparation:

You can, of course, bake some chicken specifically to use it in chicken salad, but that would certainly not be a fast meal. It is easiest to use some already cooked chicken, left over from another meal. If you do decide to use fresh chicken, cook it however you wish and then let it cool.

1. Thoroughly wash the celery and the seedless red grapes. Chop the celery into 1/4 inch slices, and halve the red grapes.

2. De-bone the chicken and remove the skin.

3. Chop the chicken meat to your desired texture.

4. Crush the walnuts.

5. Put the chopped celery, halved seedless red grapes, chopped chicken, and crushed walnuts together in a bowl. Mix well.

6. Grind the black peppercorns and finely chop the fresh marjoram.

7. In a small bowl, put the black pepper, marjoram, and paprika into the mayonnaise and mix thoroughly.

8. Add the mayonnaise mixture to the main bowl and mix well.

9. Chill for at least one hour, then serve, either by itself, on sandwiches, or however you wish. Enjoy!

CHICKEN CASHEW SALAD

1 whole chicken, cooked and cut up

3 pieces of green onion

1/2 lb. red grapes

1/2 can cashews

2 stalks celery, cut up sm.

Mayonnaise (enough to mix salad well)

Boil chicken until done. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken. Cut up celery (small) and put in bowl. Add enough mayonnaise until well moistened. Add red grapes. Add cashew nuts. Look to see if salad is not mixed enough. If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.

CHUNKY CHICKEN SALAD

1 (3 1/2 lb.) broiler fryer

2/3 c. mayonnaise

1/4 c. milk

2 tbsp. cider vinegar

1/4 tsp. pepper

1 lb. seedless red grapes

3 lg. celery stalks, sliced

1 med. green bell pepper, diced

Leaf lettuce

1/2 c. walnuts, coarsely broken

Put chicken and 1/2 teaspoon salt in saucepot just big enough. Add 2 inches water; heat to boiling. Reduce heat; cover and simmer 40 minutes or until chicken is fork tender. Remove and cool until easy to handle. Discard skin and bones. Cut meat with kitchen scissors into bite size pieces. With spoon, stir mayonnaise, milk, vinegar, pepper, and 1/2 teaspoon salt until well mixed. Add chicken, grapes, celery, and green pepper; toss gently until well mixed. Line salad bowls with lettuce leaves; spoon chicken mixture on lettuce. Sprinkle with walnuts.

LEMONY CHICKEN SALAD WITH WILD RICE

AND GRAPES

1 c. wild rice

4 c. chicken stock

1 tsp. herbs de Provence

1 tsp. salt

3/4 tsp. pepper, ground

1/3 c. lemon juice

1 tsp. Dijon mustard

2 tbsp. olive oil

3 c. chicken

1 celery rib, minced

1/2 lb. red grapes, halved

Red leaf lettuce, for garnish

Soak the rice in 3 cups warm water for 1 hour. Drain the rice, rinse well and transfer it to a heavy medium saucepan. Add the chicken broth and bring to a boil over high heat, skimming the surface as necessary.

Add the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered for 25 minutes. Uncover and continue to cook until the rice is tender and the liquid has been absorbed, about 30 minutes. Cool slightly.

Whisk together the lemon juice, mustard, olive oil and remaining salt and pepper. Add this dressing to the rice along with the chicken, celery and red grapes. Toss well. Line a plate with red leaf lettuce and mound the salad on top. Yield: 8 servings. Serve warm or at room temperature.

CHICKEN AND MUSHROOM PASTA SALAD

6 oz. thin spaghetti, broken into thirds

1 1/2 mayonnaise or salad dressing

1 1/2 tsp. salt

1 1/2 tsp. dry mustard

2 c. cubed chicken

1 1/2 halved red or green grapes

1 c. sliced celery

1/2 c. chopped green peppers

1 (4 oz.) canned sliced mushrooms, drained

Cook spaghetti to desired doneness and rinse with cold water. Combine mayonnaise, dry mustard and salt. Stir in cooked spaghetti. Add chicken, celery, peppers, mushrooms and grapes. Cover and chill several hours. If desired, stir in mayonnaise before serving.

RED GRAPE CHICKEN SALAD

4 whole boneless chicken b*****s

1 c. diced celery

1 1/2 c. seedless red grapes, halves

3/4 c. pecans

DRESSING:

2 egg yolks

1 tbsp. Dijon mustard

2 tbsp. wine vinegar

1 1/2 c. vegetable oil

1 c. crumbled Roquefort cheese or Blue Cheese

Salt and pepper to taste

Dressing ingredients should be put in blender and blended just until mixed - should still be lumpy. Toss with chicken and other ingredients. Servings: 6-8.

CHICKEN SALAD WITH RED GRAPES AND

PECANS

4 whole boneless chicken b*****s (8 halves), poached & skinned

1 c. diced celery

1 1/2 c. seedless red grapes, halved

3/4 c. pecan halves

Roquefort-Sherry Mayonnaise (recipe follows)

Radicchio leaves

1. Cut the chicken into 1" chunks, and combine the chicken, celery, grapes and pecans in a large bowl.

2. Make the mayonnaise.

3. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions.

ROQUEFORT SHERRY MAYONNAISE:

2 egg yolks

1 tbsp. Dijon style mustard

2 tbsp. sherry vinegar

1 1/2 c. vegetable oil

1 c. crumbled Roquefort cheese

Salt & finely ground black pepper, to taste

Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups.

Answer 4

Exotic Chicken Salad

Yield: 8 Servings

4 1/2 lb Chicken b*****s, split

2 pk Slivered almonds

2 tb Soy sauce

2 cn Sliced water chestnuts

Butter

Salt and pepper

2 c Mayonnaise

1 1/2 ts Curry powder

2 c Celery, sliced

2 lb Seedless red grapes

Lettuce

2 tb Lemon juice

Brush chicken breast with melted butter and sprinkle with salt and

pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place

in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut

into bite size pieces. Coat almond slivers with butter, spread on

cookie sheet and roast in 350~ oven for about 15 minutes. Spread on

paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon

juice. Combine with chicken, celery, water chestnuts and whole

grapes. Chill. Cover. Serve sprinkled with almonds.

Chicken Salad With Grapes Walnuts

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)

1 cup walnuts, toasted and chopped

1 celery rib, cut into 1/4−inch−thick slices (1 cup)

2 tablespoons finely chopped shallot

2 cups halved seedless red grapes

3/4 cup mayonnaise

3 tablespoons tarragon vinegar

2 tablespoons finely chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well

Fruited Chicken Salad

2 c Cooked Diced Chicken OR

Turkey

2 tb Soy Sauce

1 c Diced Apples

1 c Orange Sections

1/2 c Halved Green Grapes

2 c Chopped Celery

Lettuce Leaves

Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add

Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low

Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.

Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce

Leaves. Spoon Dressing Over Salad.

  

  

  

  

  

  

Chicken Fruit Salad

Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.

1/3 cup plain fat-free yogurt

2 tablespoons mayonnaise or salad dressing

1 cup cubed cooked chicken

2/3 cup seedless green grapes

1 large fresh peach, chopped (3/4 cup)

1 medium celery stalk, diced (1/2 cup)

1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves



1.   Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.

2.   Cover and refrigerate at least 30 minutes until chilled.



  



  









  



IT all depends what you like,. A bit of coconut and poppyseed dressing would be good in it to

Answer 5

CHICKEN SALAD WITH GRAPES

Serves 8

3 cups diced chicken

1 1/2 cups diced celery

3 Tbsp. lemon juice

1 1/2 cups seedless grapes, halved

3/4 cup toasted slivered almonds

Dressing:

1 cup mayonnaise

1/4 cup light cream or

pineapple juice

salt and pepper to taste

Combine chicken, celery and lemon juice. Then add

grapes and almonds and dressing. Mix well and chill at least 1 hour

Answer 6

Delicous Chicken Salad with Grapes

4 cups cooked chicken (white and dark meat!)

1/4 cup finely chopped sweet onions (such as Vidalia)

3/4 cup chopped celery

1/2 cup chopped pecans

1/2 cup of seedless green grapes, sliced in halves

1/2 cup of seedless red grapes, sliced in halves

1 cup mayonnaise

1/2 cup of sour cream

salt and pepper to taste

In a large bowl combine the first 4 ingredients.  In a separate bowl stir the mayonnaise and sour cream together, then combine with chicken mixture.  Gently fold in the grapes.  Season to taste.  Chill for about an hour before serving.

Makes 4 to 6 servings.

Answer 7

Salmagundi  

  by Jeremy Lee

from Food and Drink

Serves 4  

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

  

This large salad is composed of chicken, fresh vegetables and fruit to create a very flavoursome one meal in a dish.



Ingredients

The poached chicken:

1 medium chicken

2 onions, peeled

2 carrots, peeled and roughly chopped

2 sticks celery, roughly chopped

2 medium leeks, chopped

1 handful parsley stalks

3 bay leaves

1 large sprig thyme

small handful peppercorns

salt

4 pints water

For the salad:

1 poached chicken (see recipe above)

125g/4oz French beans, cooked for 4 minutes, then rinsed in cold water

55g/2oz broad beans, cooked for 45 seconds, rinsed in cold water and peeled

150g/5oz anchovy fillets

150g/5oz black or green seedless grapes, halved

1 orange, peeled and sliced

6 cherry tomatoes, halved

12 radishes

6 baby beetroot, cooked

12 spring onions, sliced

6 soft boiled eggs

55g/2oz toasted flaked almonds

55g/2oz plump raisins

packet lamb's lettuce

handful beet or baby chard leaves (or plain lettuce)

handful of mixed, chopped chervil, tarragon, parsley and chives

(the herbs and leaves are based solely on what you are able to find)

The dressing

½ orange, juice and zest

½ lemon, juice and zest

200ml/7fl oz extra virgin olive oil

60ml/2fl oz red wine vinegar

salt and freshly ground black pepper

Method

1. To poach the chicken: put the chicken in a large pan and add the vegetables, herbs and spices. Add the water, making sure that the level is at least 5cm/2in above the top of the chicken.

2. Bring to the boil and then reduce to a simmer. Simmer for 40-45 minutes, making sure that you skim the fat from the top of the pan every five minutes or so. (You can test whether or not the chicken is done by piercing the thickest part of the leg with a knife; if the juices run clear the chicken is cooked).

3. You can either allow the chicken to cool in the pan or remove it and you also have a lovely pan of chicken stock.

4. While the chicken cooks, get ready the vegetables that require cooking. Cook the eggs. putting them into plenty of furiously boiling water, return to the boil and leave for 6 minutes, drain and then leave them under cold running water until quite cold. (Remember to peel them under water and place in water until required). Wash the salad leaves, chop the herbs.

5.Once cooled strip the chicken and break the flesh into strips. Cut the beetroots, tomatoes and eggs in half lengthwise and then start assembling the salad.

6. Lay the leaves down first, then the chicken and then the rest of the ingredients in layers.

7. Make the dressing:

mix the zests and juices with the vinegar, salt and pepper, whisk in the olive oil and then pour over the salad and serve.

enjoy =)