Best 3 Chicken Salad With Ginger And Grapes Recipes

Indulge in a symphony of flavors with our delectable chicken salad recipes, each featuring a unique twist that will tantalize your taste buds. Embark on a culinary journey as we explore a variety of recipes that showcase the versatility of chicken salad. From the classic and creamy to the tangy and refreshing, our collection offers something for every palate. Discover the perfect recipe for your next luncheon, picnic, or light meal. Prepare to be amazed by the explosion of flavors in every bite.

Let's cook with our recipes!

CHICKEN SALAD WITH GINGER AND GRAPES

Chicken Salad with Ginger and Grapes image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds chicken breasts
Salt and freshly ground black pepper
Nonstick cooking spray or oil
1 cup mayonnaise
2 tablespoons red wine vinegar
2 ribs celery, minced
1/4 cup toasted pine nuts
1 tablespoon ground ginger
1 cup halved red grapes
Pita chips, for serving, if desired

Steps:

Preheat the oven to 350 degrees F.
Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.

IRRESISTIBLE CHICKEN & GRAPE SALAD

Irresistible Chicken & Grape Salad image

Grapes, chicken,macadamia nuts and celery with a hint of ginger. Delish! Another family favorite from my Junior League of Phoenix Recipe book. It is important to either shred the chicken or dice in very small pieces. Made this one time with large pieces of chicken and it overpowered the rest of the ingredients

Provided by BakinBaby

Categories Chicken

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chicken (cooked, diced in small pieces or shredded)
3 cups grapes (seedless and halved)
2 cups celery (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon ginger (minced)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons lemon peel (grated-zest)
2 tablespoons lemon juice
1/2 cup macadamia nuts (chopped)

Steps:

Combine chicken, grapes and celery in a large bowl; mix well.
Combine mayonnaise, sour cream, ginger, sugar, salt, zest and juice in a small bowl; whisk until well mixed.
Pour over chicken mixture; mix well. Chill covered to blend flavors, serve on lettuce leaves and top with macadamia nuts.

GINGER CHICKEN WITH CRISP NAPA SALAD

Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

Tips:

Choose the right chicken: For the best results, use cooked chicken breast or thighs. Rotisserie chicken is a convenient and flavorful option.
Shred the chicken: You can shred the chicken by hand or use a food processor. If using a food processor, be careful not to over-process the chicken, or it will become mushy.
Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This will give the flavors time to meld and develop.
Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for ripe grapes, crisp celery, and fresh herbs.
Don't overdress the salad: A little dressing goes a long way. Start with a small amount and add more to taste.
Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

This chicken salad with ginger and grapes is a light, refreshing, and flavorful dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover chicken. The dressing is made with a combination of mayonnaise, Greek yogurt, Dijon mustard, honey, ginger, and lemon juice. The grapes add a touch of sweetness, while the celery adds a bit of crunch. This salad is sure to be a hit with everyone who tries it.