Chicken and Granny Smith Apple Salad
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
What makes a good salad? When discussing this with my sister the other night, we decided that one aspect of a great salad was the consistency of the size and shape of the ingredients. The beauty of a salad like this (similar to the benefits of a chopped salad) is that you can get some of everything in each bite.
While I made this with mixed greens, I think it would also go fantastically over crisp Romaine lettuce chopped into small pieces.
Click here to see the 8 Ways to Use Apples Other Than Pie story.
- A little less than a ½ pound of Piave Vecchio*, cubed, plus more for grating
- ½ red onion, diced
- One 13 ½-ounce can artichoke hearts, cubed
- 1 Granny Smith apple, cored and cubed
- One 5-ounce box mixed greens
- ½ cup leftover chicken, cubed
- Juice of 1 lemon
- 1 clove garlic, minced or grated with a Microplane
- 2 ½ tablespoons olive oil
- Salt and fresh black pepper, to taste
Combine the first 6 ingredients in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Then grate a little bit of the cheese into the bowl and combine. Pour the dressing over the salad and toss. Season to taste and serve.
- 1 tablespoon canola oil
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 Granny Smith apples, unpeeled, cored, and chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Grilled Chicken and Apple Salad with Homemade Apple Vinaigrette
Make this fresh, flavorful Fall salad for dinner tonight! Grilled Chicken and Apple Salad is a snap to throw together and features a homemade apple vinaigrette dressing.
Ok you guys, the holidays are SO CLOSE! In preparation, let’s try to eat healthy for a few more days, ok?
Make it easier on yourself with this super easy, super tasty, super healthy Fall salad!
Prep the grilled chicken the day before and you can throw this dinner together in minutes.
As I was making this salad, I realized that I almost never serve salad as a side dish. It’s always a main dish in my house, complete with meat and other ingredients such as nuts, seeds or grains to make it extra filling.
Another must-have when I make a salad is a homemade dressing. It’s so simple to make dressings using ingredients you already have in the fridge. Homemade dressings are often better for you and taste better too!
This salad features a homemade apple vinaigrette dressing. It couldn’t be easier to make! All you have to do is add a few ingredients to a mason jar and mix it up before pouring over the salad.
I have found lately that at this stage of life with a toddler, it’s so much easier for me if I can prep some or all of our dinner early in the day. For some reason that 5 o’clock hour seems to be when William is the fussiest and the least likely to want to play independently.
For this salad, I was able to prep all the ingredients and begin to assemble the salad during William’s nap. Once my husband got home and we were ready to eat, I just pulled it out of the fridge and finished assembling everything.
But even if I had saved the prep work for right before we ate, I still could have made this salad in less than 15 minutes!
- ⅓ cup low-fat mayonnaise
- ⅓ cup nonfat or low-fat plain yogurt
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 3 cups chopped cooked chicken breast (see Tips)
- 1 medium red apple, diced
- 1 cup halved red or green grapes
- 1 cup sliced celery
- ½ cup chopped walnuts, toasted if desired (see Tips), divided
Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 21/2 cups chopped or shredded cooked chicken)
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Chicken Granny Smith Apples Recipe '> Chicken Granny Smith Apples Recipe
Granny smith apple is the star of this rustic and delicious Classic French dish.
You will love the crunch and tang of granny smith apples, and the great pairing with chicken! Be sure to use (green) granny smith apples, as their crisp texture will stand up to the sauteing, and their tang will add a wonderful layer of flavor in the finished dish.
Hard cider is a widely popular French drink:
It gives the dish its originality and is easy to find in better markets and grocery stores. Hard cider is a fermented and carbonated drink made from apples (sometimes with pears, but most often with apples), and has a light alcoholic content, on average about 5-6 degrees, like beer. You are in for a treat, so please do not forgo the cider or the liqueur. It’s all about doubling up on the apple flavors.
I have streamlined the recipe from my latest cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.even further, and made it even more enticing, as I make sure to leave the chicken skin crisp, with a simple trick: I never let the cooking liquids come up to the seared skin. Very easy to accomplish, you will see in the instructions.
- 3 tablespoons olive oil
- 4 granny smith apples, peels on, cut in wedges
- 2 tablespoons sugar or Sucanat
- Zest of 2 lemons
- A dozen chicken thighs, bone in, skin on
- 3 large shallots, minced
- 1 tablespoon turmeric
- 1 bottle hard cider (it comes in the same size as wine: 750 ml)
- 2 tablespoons cinnamon
- Freshly ground pepper to taste
- 3 tablespoons Calvados, applejack, or slivovitz
Heat the oil in a heavy, wide-bottom pot. Leave the flame on medium high. Add the apples and sauté until golden. Add the sugar and lemon peel, and cook 2 more minutes until caramelized. Remove the mixture and set aside.
In the same pot, brown the chicken thighs skin side down until the skin is golden and crisp. Turn the thighs skin side up. Add the shallots and saute 1-2 more minutes until the shallots are fragrant.
Add the turmeric, cider and cinnamon, and bring to a boil. If you selected a wide bottom pot, the cider doesn’t reach up the the skin. This is how you will ensure that the skin is nice and crisp.
Reduce the flame to medium and cook covered for about 45 minutes. Add the reserved apples, ground pepper and Calvados, and cook a few minutes more until just heated through. Transfer the chicken and apples to a platter with a slotted spoon, and check the sauce. If it is too thin, reduce on a high flame just 2-3 minutes until syrupy. Pour the sauce over the chicken and serve hot, with rice, puréed vegetables, or noodles on the side. Makes 8 servings.
Peel and core the apples. Slice them into thin wedges.
Peel the onion and cut it in half. Cut the halves into thin slices.
Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. Add the sliced apples, onion, and thyme cook for about 4 minutes, or until the apples are just tender but still firm. Stir frequently. Transfer the apple and onion mixture to a bowl and set aside.
Add the remaining 2 teaspoons of olive oil or canola to the skillet. Add the chicken and cook for about 4 minutes, or until golden brown on both sides.
Reduce the heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice into the skillet along with the apple cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear.
With a slotted spoon, remove chicken to platter and keep warm.
Combine the cornstarch with reserved tablespoon apple juice stir into skillet juices and cook over high heat, scraping up browned bits, for 2 minutes or until the juices are thickened.
Return the apple mixture to the pan and heat through. Taste and season with salt and pepper as desired.
Arrange the chicken on a platter and spoon the apple mixture around it. Serve hot.
8 creative apple recipes to try this fall
It's fall, which means many of us have a trip to an apple orchard on our bucket list.
According to the US Apple Association, there are over 100 apple varieties grown in the United States. Take a trip down the apple aisle at your supermarket or visit an orchard and that number becomes much more believable. As a matter of fact, the United States has 7,500 apple producers, who grow 240 million bushels of apples each year, totaling a whopping $4 billion in revenue.
Apples are grown in over 30 states, but the majority of them come from just ten — Washington, New York, Michigan, Pennsylvania, California, Virginia, North Carolina, Oregon, Ohio and Idaho. Each state grows multiple varieties, but they almost all include the ten most popular: Gala, Red Delicious, Fuji, Granny Smith, Honeycrisp, Golden Delicious, McIntosh, Pink Lady, Braeburn and Jazz. Peak apple season runs from July to November, but the shelf life of thick-skinned apples can extend that season until March. (The apples on store shelves throughout the summer likely come from the Southern Hemisphere.)
Regardless of when you’re shopping, there are a few tricks for picking the best apple in the bunch. First, it should be firm to the touch and free of bruising or brown spots. A few scuffs or specks on the apple are quite normal and don’t indicate a bad apple. It’s difficult to recognize a “good” apple by color, since each varietal is different. But the apples with the most vibrant color have absorbed the most sunlight and are likely to have the best flavor.
5 Science-Backed Reasons to Go Apple Picking This Weekend This is how your brain and body react when you're at the orchard.
Once you get your bushel of apples home from the orchard (or market), store them in their own drawer in the fridge. Apples actually give off ethylene gas, which can make nearby produce go bad. If you’ve got a major haul that won’t fit in the fridge, keep them in a dark cool place, like a garage or cellar. Thicker skin varieties, like McIntosh, Fuji and Granny Smith, will keep the longest.
With just 100 calories and 20 percent of your daily fiber, it really is worth adding an apple a day to your diet. Rather than Googling “best apples for pie” while standing in the produce section, take the guesswork out of apple picking and add these versatile options to your list.
Granny Smith Apples
The gorgeously green Granny Smith apple is sure to make you pucker. It’s tart and crisp flavor pairs nicely with savory dishes and nut and cheese plates. “I like to use Granny Smith apples in salads, sautéed or roasted sides and entrees, and baked goods,” says Chef and Registered Dietitian, Abbie Gellman, MS, RD. She adds that the tartness mellows slightly when you cook Granny Smiths, and these apples hold their shape well in baked goods.
Recipe box: Try the most traditional Granny Smith combo in this Harvest Salad with Crispy Cornmeal Chicken, Apples and Gorgonzola. The apples, nut and cheese combo is heaven on a plate!
The darling of the apple world, this apple newcomer is juicy, crisp, sweet and mild tasting. Gellman refers to it as an “eating apple” because it’s delicious on its own or paired with nut butter. “I like to use Honeycrisp apples for baked goods that are more dessert-specific, such as apple cake or apple pie, as well as in salads or roasted sides,” she adds. As a fun aside, the honeycrisp apple is Minnesota’s official state fruit.
Recipe box: Honeycrisp apples work well in virtually every recipe, but they add a nice crunchy bite to a grilled apple and cheddar sandwich. Or wrap honeycrisp slices in prosciutto and add to a charcuterie board.
The McIntosh embodies balance with its mildly sweet and tangy taste and juicy and creamy texture. Because it grows well in cold temperatures, this apple is native to New York and has been around since the 1800’s.
Recipe box: With it’s slightly sweet and acidic nature, the McIntosh apple lends itself well to hot drinks. Drop some peeled McInotsh into your Instant Pot with aromatic spices and you’ll have a Warm Apple Cider in no time.
Although this is the most popular apple in the US, it’s probably the least versatile. The flavor is very mild, and its soft flesh doesn’t hold up well to heat. Some might even call it mealy. Yet, it’s ruby red color and conical shape make it ideal for decorations or centerpieces. Don’t try to cook this variety, as it may break down under pressure.
Recipe Box: Red Delicious are best eaten raw, so use them as the base for this Spirazlied Apple Peanut Butter Salad or treat your tastebuds to an umami bomb in this Apple Brie and Mushroom Panini.
You can spot a gala apple by it’s red and yellow hue. It’s one of the sweetest in the bunch, and it’s crisp texture is great for eating raw, juicing or throwing into salads.
Native to Japan, the Fuji apple is like candy! “Their higher sugar content means you can go a bit lighter on added sugars in the recipes,” says Harrington. This multi-purpose apple is great as the base for pies, and it doesn’t brown quickly and adds a nice crunch to salads.
Recipe Box: Pair this sweet apple with cabbage to make a crunchy apple slaw. It’s the perfect accompaniment to chickpea, tuna or chicken salad.
The less commonly used apple is complex, with a sweet yet tart taste and hints of cinnamon and nutmeg. The Braeburn can stand on its own as a snacking apple, but it also holds up well to the heat of the oven.
Recipe box: If you’ve never tried a Braeburn before, you’ll be excited to wake up to the smell and taste of fall with this Jumbo Skillet Apple Pancake.
“You can count on Golden Delicious apples for having just-right sweetness and crispness they get extra-soft when baked,” says Jackie Newgent, RDN, culinary nutritionist, author of "The All-Natural Diabetes Cookbook." She recommends using them when you want to use less sugar in a recipe without any tartness, like in a leafy salad or in homemade applesauce. True to their name, Golden Delicious apples have a beautiful yellow hue.
Recipe box: Technically you can use your favorite type of apple for this Applesauce recipe, but why not give the lesser used Golden Delicious a try?
- 3 Granny Smith apples
- 1/2 head of white cabbage
- 4 tablespoons lemon juice (juice of two lemons)
- 1 cup/240 milliliters water
- For the Dressing:
- 1/2 cup/120 milliliters mayonnaise
- 1/4 cup/60 milliliters cilantro (chopped)
- 2 tablespoons/30 milliliters fresh lemon juice
- 2 tablespoons/30 milliliters olive or vegetable oil
- 2 tablespoons/30 milliliters sugar
- 1 tablespoon/15 milliliters mustard
- 1 teaspoon/5 milliliter fresh thyme (chopped)
- 1 teaspoon/5 milliliters caraway seeds
- 1 teaspoon/5 milliliters salt
The Spruce / Stephanie Goldfinger
Thinly slice the apples using a mandoline slicer or a sharp knife. Then, the thinly sliced apples into matchstick pieces.
The Spruce / Stephanie Goldfinger
Place into a non-metallic bowl with 1 cup of water the juice of 2 lemons. This will help to keep the apples from turning brown. Let apples sit in the mixture for 15 minutes or so.
The Spruce / Stephanie Goldfinger
In a large plastic or glass bowl, add mustard, lemon juice, salt, cilantro, thyme, sugar, and caraway seeds. Stir a few times.
The Spruce / Stephanie Goldfinger
Using a whisk, slowly whisk in oil to emulsify the dressing.
The Spruce / Stephanie Goldfinger
Once the oil is well incorporated, stir in mayonnaise.
The Spruce / Stephanie Goldfinger
Add the chopped cabbage and apple pieces and toss to coat.
The Spruce / Stephanie Goldfinger
Cover bowl with plastic wrap and place into the refrigerator for at least 1 hour before serving. This slaw should be used the day it is prepared.
Tarragon Chicken Salad with Granny Smith Apples and Red Grapes
I’ve been making variations on this salad for at least twenty years, since I first made it at the SoHo Charcuterie in New York. At Foster’s, we have served this salad since the day we opened in 1990, and it continues to be one of the most popular items on our menu. It keeps well for several days, so you can make it ahead of time, adding the apples and grapes the day you serve it.
6 cups shredded cooked chicken
3 ribs celery, sliced on the diagonal into ¼-inch pieces
1 cup red seedless grapes, washed, drained, and cut in half
1 Granny Smith or other tart apple, cored and thinly sliced
1½ cups Tarragon Mayonnaise
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Parsley and celery leaves, to garnish, optional
1. Combine the chicken, celery, grapes, apple, mayonnaise, and parsley in a large bowl and stir to mix thoroughly. Season with salt and pepper.
2. Arrange on a platter or plates and garnish with parsley and celery leaves if desired. Serve immediately or refrigerate until ready to serve.
Apple Chickpea Salad
Posted By Savita
Every bite of this salad has something to offer - sweet apples, earthy chickpeas, crunchy celery, and mouthwatering sweet and sour honey-mustard dressing.
This salad rocks the salad bowl for one reason: chickpeas can absorb any flavor you add to them. Specially, sweet and sour pairs exceptionally well with their earthy flavor notes.
Chickpea is one of my favorite legume. So I'm always thinking to invent new delicious ways to eat'em. We have one chickpea curry in our menu every-week. If I have soaked some extra, the other half is almost always a salad unless I'm making extra curry to freeze for later. (*Recipe calls for cooked chickpeas but I have also added method for cooking chickpeas, from scratch, in notes.)
So last week when I made Chickpea Cauliflower Curry.. I saved a batch to make this salad.
Actually, I won't lie to you but I was craving something sweet and sour a.k.a. (chat-pata in hindi). :) In India, we eat a lot of chickpea dishes which have sweet and sour flavor combination. Mostly, sugar is used for sweet and tamarind for sour. For this recipe, I captured the same sweet and sour flavors with sharp tang of mustard and sweetness of honey.
You can say it showcase a glimpse of kind of food I grew up eating and my never-ending love for salads. Growing up, I have vivid memories of eating a bowl of veggies + fruits, for lunch, all summer long. And a glass of salted yogurt lassi on the side. Even today, a bowl of fresh veggies with some sweet fruit makes my day. I literally crave for salads. (does anyone crave salads? Or it is just me going crazy! Haha)
Now, adding hearty legumes or grains such as chickpeas to a salad make'em filling yet keeps salad healthy. (This is my salad-love speaking). The addition of fruit adds natural sweetness and also sneaks-in a daily serving of fruit.
It's funny, for this salad, I added an apple for 3 cups of chickpeas but after I ate a bowlful… I added another apple. The crispy texture of apple was going so well with earthy chickpeas that I wanted some more. Hence, I updated the recipe to use 2 apples even though pictures were taken with one. I mean to say, don't skimp on apple, please.
What should you try this salad? No, no not because I was craving sweet and sour today! )
There are many reasons which will bring this salad to your dinner/lunch table tomorrow:
1) Travels Well: This salad gets better as it sits in spices, mustard and honey. So go ahead, make it a night before and it's flavor will amaze you.
2) Perfect crowd pleaser: Apple and Chickpea salad is filling and goes great with weekend bbq or potluck parties since it travels well and tastes good when served at room temperature.
3) Filling yet gluten free: You will be surprised to hear that this is a clean and light salad: is gluten free, vegetarian, low-oil, and low-carb too. Sweet component is naturally sweet honey but can be also replaced with maple or agave syrup.
Looking the pictures again, I'm thinking to include this scrumptious chickpea salad in coming week's menu again. I hope you too will get chance to try it soon.