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Cranberry Chicken Salad


Something easy, flavorful, and definitely delicious!!



Ingredients:

2 Boneless Chicken Breast

1 Stick of rosemary

1 Small white onion

1 Block of chicken stock

¼ Cup of dried cranberries

1 Celery stick minced

1 Tablespoon of fresh Italian Parsley

1 Tablespoon of lemon juice

2 Cups of mayonnaise or more (depending on how thick you want it to be)

1 Table spoon of chopped pecans

** Salt, and pepper (season as needed)


Directions:


  1. In a medium size pot, fill pot with water, place rosemary, onion (chopped in quarters), chicken stock cube, and chicken.

  2. Bring to a boil, stir occasionally, and cook for 20-30 minutes (until tender and thoroughly cooked).

  3. When chicken is done cooking place for cooling down in a bowl for about 5 minutes, then finish cooling in the refrigerator.

  4. Chop and separate chicken ¼ inch little bite size in a bowl.

  5. Pour lemon juice over chicken and lightly stir. Next add all the remainder ingredients and season well!


I like my chicken salad chilled, so once I am done combining everything, I place it in the frog for 20 more minutes so all the yummy ingredients stick!!!. I also cut up some fresh avocado to put on top of the salad 🙂

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