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Grandma Z's Crunch Salad
Dinner American

Grandma Z's Crunch Salad

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
  2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
  3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
  4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Grilled Chicken with Peach Salsa
Dinner American

Grilled Chicken with Peach Salsa

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Rub chicken breast with olive oil and vinegar; rub on brown sugar until becomes a nice glaze coating.
  3. 3 Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Meanwhile, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
  5. 5 Dice chicken; serve on top of salsa.

By LittleGrill

Pecan Chicken Salad with Apples and Grapes
Dinner American

Pecan Chicken Salad with Apples and Grapes

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine chicken, apple, grapes, celery, and pecans in a large bowl.
  2. 2 Whisk mayonnaise, Thousand Island dressing, onion, ginger, curry powder, and dry mustard together in a small bowl; pour over chicken mixture. Stir to combine. Season with salt and pepper.

By Bibi

Best Chicken Salad Sandwich
Dinner American

Best Chicken Salad Sandwich

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
  2. 2 Spoon the chicken salad onto 8 slices of bread and top with remaining slices, or store in an airtight container in the refrigerator for up to 2 days.

By peloquinswife

Holiday Fruit Stuffed Roasted Chicken
Dinner American

Holiday Fruit Stuffed Roasted Chicken

4.0

Prep
45 min
Cook
105 min
Total
160 min

Instructions

  1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Wonderful Chicken Curry Salad
Dinner

Wonderful Chicken Curry Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
  2. 2 In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

By KWARD

Red Broccoli Salad
Dinner

Red Broccoli Salad

4.8

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Cool, and then crumble.
  2. 2 Preheat oven to 300 degrees F (150 degrees C). Spread slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.
  3. 3 In a small bowl, mix together mayonnaise, sugar, and vinegar. Set aside.
  4. 4 In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with mayonnaise dressing. Chill for several hours in the refrigerator.

By MAGGIE MCGUIRE

Vegan Wild Rice Salad
Dinner

Vegan Wild Rice Salad

Prep
5 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
  2. 2 Drain and place in the refrigerator to cool for about 15 minutes.
  3. 3 Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
  4. 4 Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
  5. 5 Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

By weelittlevegan

Honey Mustard Crispy Chicken Wrap
Dinner

Honey Mustard Crispy Chicken Wrap

4.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
  2. 2 Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

By Mazola

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Watermelon Fruit Salad
Dessert American

Watermelon Fruit Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  2. 2 In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

By GREEKGURU

Balsamic Roasted Grapes
Appetizer American

Balsamic Roasted Grapes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
  3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Roasted Brussels Sprouts with Grapes
Side Dish American

Roasted Brussels Sprouts with Grapes

4.5

Prep
15 min
Cook
198 min
Total
213 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
  3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
  4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis

Roasted Grape Crostini with Fresh Herbs
Appetizer American

Roasted Grape Crostini with Fresh Herbs

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
  2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
  3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
  4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
  5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
  6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Chicken and Melon Salad
Salad American

Chicken and Melon Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Summer Fruit Salad with Mint Dressing
Dessert American

Summer Fruit Salad with Mint Dressing

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
  2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
  3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips
Snack American

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes.
  4. 4 Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

By WifeofBill