Tuesday, July 23, 2013

Cranberry Chicken Salad

I am over the moon that I stumbled across this fabulous recipe! You will be over the moon too once you make it! Now I LOVE chicken salad and I typically make this chicken waldorf. The only downfall to the chicken waldorf is that is takes forever to shred the chicken! With this cranberry chicken salad, you can have chicken chunks, chicken shreds, or anything your little heart desires! Serve on regular bread, croissant or by itself on a plate..there are no rules with chicken salad...except make sure when baking your chicken it measures the right temperature (160 degrees or higher ).

4 servings:

2 cooked chicken breasts, chopped, cubed or shredded
1/2 C mayo, or to taste
2 green onions, chopped
1/2 C sweetened dried cranberries
1/4 green apple, peeled and chopped
1/4 C pecans, chopped
1 T lime juice
pinch of salt and pepper
1/2 t dill weed, dried or fresh (I love it fresh!)

1. Mix chicken and mayo in bowl and stir to coat. Stir in green onions, cranberries, apple, pecans, lime, salt, pepper, and dill weed. Serve immediately or refrigerate several hours.

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