Fall Recipe: Cranberry Apple Harvest Time Chicken Salad

The flavors of the harvest come together in this zesty and delicious chicken salad. Citrus, apples, spinach and cranberries bring the taste of fall to your table, and the light, flavorful dressing kicks everything up a notch, and without a lot of calories. Visit your local farmer's market and pick up some fresh ingredients for this tasty salad recipe!

Cranberry Apple Harvest Time Chicken Salad
(Serves 4-6.)

Dressing Ingredients:

 (Photo credit: Wikipedia)

2 oranges, zested and juiced
1/3 cup mayonnaise
2 Tbsp coarse ground mustard
1 to 2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 small garlic clove, grated

Salad Ingredients:

6-8 ounces fresh baby spinach leaves
2 cups diced cooked chicken
1 cup diced celery
2 medium apples, ripe but crispy, washed, cored, and diced
1/2 cup finely diced red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecans

Directions:

1. Into a glass bowl, measure 2 teaspoons orange zest, then add the mayonnaise, mustard, sugar, salt, black pepper, and garlic, and whisk until combined.
2. Keep whisking and slowly drizzle in 1/2 cup of the orange juice, whisking until dressing is smooth and comes together.
3. To assemble salads, place spinach in a large salad bowl.
4. Add all the remaining salad ingredients, then drizzle dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately.

Recipe - Caribbean Chicken Cantaloupe Bowls

For a taste of the tropics, try this special summery recipe full of exotic flavors and healthy goodness. Chicken meets the juicy sweetness of pineapple and cantaloupe, which are given a unique kick with coconut and curry flavors, all served together in beautiful cantaloupe bowls - this is one recipe sure to impress at a dinner party!

Caribbean Chicken Cantaloupe Bowls
(Serves 4.)

Ingredients:

2 cups cooked chicken, cut in bite size pieces
1 can (20 oz) pineapple chunks, drained, juice reserved
1/2 cup green onions, chopped
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup shredded coconut
reserved pineapple juice
3 Tbsp mayonnaise
2 to 3 tsp curry powder
1/4 tsp powdered ginger
2 medium cantaloupes

Directions: 

1. In a large bowl, toss together the chicken, pineapple, onions, celery, peanuts, raisins and coconut and set aside.
2. In separate bowl, whisk together the pineapple juice, mayonnaise, curry, and ginger. 
3. Pour this dressing over the chicken salad mixture and toss together until coated well, then cover and refrigerate for at least 1 hour before preparing finished salad.
4. When ready to serve, wash and cut both cantaloupes in half on the equator, then scoop out the seeds and pulp and discard, then scoop out the edible flesh with a melon baller making sure you get fairly close to the rind, but leave enough support to form a bowl.
5. Put the melon balls in with the chicken salad and toss well, then spoon into the cantaloupe bowls and serve immediately.