Harvest Chicken Salad

"Apples and tangy orange dressing makes this chicken salad the main attraction. Cook’s tip: A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired. You may also want to top this with “Recipe #220615”."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
20mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • For dressing, zest one orange to measure 2 teaspoons zest.
  • Juice oranges to measure 1/2 cup juice.
  • Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
  • While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
  • For salad, place spinach in bottom of large serving bowl.
  • Dice chicken and celery.
  • Cut apples in half lengthwise; remove stems and seeds.
  • Cut each apple half into small pieces.
  • Chop onion.
  • Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
  • To serve, drizzle dressing over salad and toss to coat.
  • Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
  • Serve immediately.

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Reviews

  1. pcdarlene
    This recipe is actually from Pampered Chef's 2006 Fall/Winter Season's Best Recipe Collection. My family and friends LOVE it!
     
  2. LifeIsGood
    Lovely combination of ingredients! I used the meat from a rotisserie chicken and this salad came together very quickly. I loved the dressing flavor! This made for a healthy, quick and satisfying family dinner. I'd say it served 3-4 as a main course (not the 12 that is stated). Thank you for posting! Made for Spring Pick A Chef in the Contests/Events forum.
     
  3. PalatablePastime
    I was curious how the flavors of apple and orange would work out with the chicken in this recipe, but it was soooo good! It worked out well for us having a light supper. We loved this!!! Thanks.
     
  4. Little Lisa
    I made this tonight with a few modifications: 1) used orange juice instead of juicing an orange, 2) used Romaine instead of spinach, 3) omitted the cranberries and 4) subbed walnuts for pecans. All in all this is a very delicious salad. I ate it for dinner at my son's baseball game. The dressing is sweet and tangy and I think the inclusion of the cranberries would have made it too sweet, but perhaps that was because I used orange juice instead of juicing the oranges. The garlic gives it a nice punch. To say that this serves 12 people with only 2 cups of chicken and 6 oz greens is an overestimation in my opinion. I would say that as written, this recipe would serve 4 adults as a salad (and not a main dish as I ate it). Also, the calorie count on this incorrect. One boneless, skinless chicken breast has approximately 200 calories alone, and you need approx 1.5 breasts get 2 cups of diced chicken. I entered this recipe on a calorie tracking website and it told me that, as written, the recipe has approx 950 calories total, or approx 240 per serving (for 4 people). This is a great summer salad to eat cold or to take to your childrens' games. I will definitely be making this again.
     
  5. Chef MB
    DELICIOUS! Even the kids liked it. I used romaine lettuce instead of spinach and omitted the onion (both because of the kids). The salad is easy to put together, the dressing is wonderful and NOT too sweet. A wonderful, crunchy, crispy combination that's perfect for a fall menu.
     
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Tweaks

  1. Little Lisa
    I made this tonight with a few modifications: 1) used orange juice instead of juicing an orange, 2) used Romaine instead of spinach, 3) omitted the cranberries and 4) subbed walnuts for pecans. All in all this is a very delicious salad. I ate it for dinner at my son's baseball game. The dressing is sweet and tangy and I think the inclusion of the cranberries would have made it too sweet, but perhaps that was because I used orange juice instead of juicing the oranges. The garlic gives it a nice punch. To say that this serves 12 people with only 2 cups of chicken and 6 oz greens is an overestimation in my opinion. I would say that as written, this recipe would serve 4 adults as a salad (and not a main dish as I ate it). Also, the calorie count on this incorrect. One boneless, skinless chicken breast has approximately 200 calories alone, and you need approx 1.5 breasts get 2 cups of diced chicken. I entered this recipe on a calorie tracking website and it told me that, as written, the recipe has approx 950 calories total, or approx 240 per serving (for 4 people). This is a great summer salad to eat cold or to take to your childrens' games. I will definitely be making this again.
     

RECIPE SUBMITTED BY

I am known for my Thanksgiving dinners, where I make everything on the menu. My whole family looks forward to this meal, because I make everything the way my Grandmother taught me.
 
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