monica.dixon
- 75
Need Harvest Chicken Salad Recipe...
- Thread starter monica.dixon
- Start date
Click For Summary
Discussion Overview
The thread centers around a request for the Harvest Chicken Salad recipe, with participants sharing their experiences and opinions about the recipe and related dishes. Several users express enthusiasm for the Harvest Chicken Salad, while others discuss their favorite alternatives.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant is seeking the Harvest Chicken Salad recipe.
- Another participant provides the full recipe, including ingredients and preparation steps.
- Several users express their enjoyment of the Harvest Chicken Salad, describing it as "awesome" and one of their favorites.
- One participant mentions that a cluster-mate used the recipe as a go-to show recipe and found it to be very good.
- Another participant shares their experience of using the Colossal Chopped Salad as a favorite recipe, noting its popularity and suitability for gatherings.
- Some participants discuss the meaning of "go-to" in the context of recipes, with one explaining it as a reliable standby.
- Another participant mentions the Colossal Chopped Salad as a recommended dish for new hostesses due to its appeal and ease of preparation.
- One participant highlights the Mandarin Salad as another favorite, noting its popularity among guests.
Areas of Agreement / Disagreement
Participants generally agree on the appeal and taste of the Harvest Chicken Salad, with multiple users expressing positive experiences. There is also a shared appreciation for the Colossal Chopped Salad, though no clear consensus emerges on which recipe is preferred overall.
Contextual Notes
The discussion reflects personal experiences with various salad recipes, particularly in the context of hosting and cooking for events.
Who May Find This Useful
Consultants looking for popular salad recipes to share with hostesses or incorporate into their cooking demonstrations may find this thread informative.
chefann
Gold Member
- 22,050
That's from the F/W 2006 SBRC, so it's still up on Consultant's Corner. But here it is, just in case you can't get to it there.
The Pampered Chef ®
Harvest Chicken Salad
Recipe
Dressing
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed
Salad
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
Orange segments and Whole-Grain Croutons (optional)
For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. 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 using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook’s Corer®. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. 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 and Whole-Grain Croutons, if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g
Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
© The Pampered Chef, Ltd., 2001
The Pampered Chef ®
Harvest Chicken Salad
Recipe
Dressing
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed
Salad
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
Orange segments and Whole-Grain Croutons (optional)
For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. 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 using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook’s Corer®. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. 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 and Whole-Grain Croutons, if desired. Serve immediately.
Yield: 12 servings
Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g
Cook's Tip: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
© The Pampered Chef, Ltd., 2001
monica.dixon
- 75
chefann
Gold Member
- 22,050
ChefJeniLobdell
- 396
chefann
Gold Member
- 22,050
chefkristin
Gold Member
- 2,903
yummybytes
Silver Member
- 470
chefkristin said:
Colossal Chopped is my "Go To" recipe -- people just looooove it. It shows off a nice amount of proudct, is perfect for summer weeknight/evening parties because it's so filling and makes so much.
I usually make the asian dressing in the mix/measure/pour as well with the Asian seasoning also.
ChefJeniLobdell
- 396
yummybytes
Silver Member
- 470
Pretty much the same as Jennifer...
The Colossal Chopped Salad is one of the first recipes that I recommend to a new hostess, or if they are having trouble deciding, I tend to steer them towards it since it appeals on many levels and even the pickiest of eaters seem to be pleased with it
It's a simple recipe, shows a ton of product, feeds a lot, can be done nice and quickly, and dosent cost a lot.. all my favorite qualities.
The Colossal Chopped Salad is one of the first recipes that I recommend to a new hostess, or if they are having trouble deciding, I tend to steer them towards it since it appeals on many levels and even the pickiest of eaters seem to be pleased with it
It's a simple recipe, shows a ton of product, feeds a lot, can be done nice and quickly, and dosent cost a lot.. all my favorite qualities.
Frequently Asked Questions
What ingredients do I need for the Harvest Chicken Salad recipe?
To make Harvest Chicken Salad, you will need cooked chicken (shredded or diced), apples, grapes, celery, walnuts or pecans, mayonnaise, Greek yogurt, Dijon mustard, and seasonings like salt and pepper. You can also add dried cranberries for extra flavor.
How do I prepare the Harvest Chicken Salad?
Start by shredding or dicing the cooked chicken. In a large bowl, combine the chicken with chopped apples, grapes, celery, and nuts. In a separate bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper. Pour the dressing over the chicken mixture and stir until everything is well coated. Chill in the refrigerator for at least 30 minutes before serving.
Can I make the Harvest Chicken Salad ahead of time?
Yes, you can prepare the Harvest Chicken Salad ahead of time. It can be made a day in advance and stored in the refrigerator. Just be sure to keep it in an airtight container to maintain freshness. The flavors will meld together nicely if it sits for a while.
What can I serve with Harvest Chicken Salad?
Harvest Chicken Salad is versatile and can be served in various ways. You can serve it on a bed of greens, in a sandwich or wrap, or with crackers. It also pairs well with a side of fruit or vegetable sticks for a complete meal.
Is there a way to make the Harvest Chicken Salad healthier?
Yes, you can make the Harvest Chicken Salad healthier by using Greek yogurt instead of mayonnaise or by reducing the amount of dressing used. You can also add more vegetables, such as spinach or kale, and use leaner cuts of chicken to lower the calorie content.
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