6/9/13

Apple Cranberry Chicken Salad



I've posted this recipe before, but the photos were not great terrible. And I realized that the recipe wasn't super precise because when I cook I typically throw a bunch of stuff together until it works out.  This time, I very precisely measured everything!  And I think my photography has improved as well...just a bit.

I like to use baked bone-in chicken breasts or rotisserie chicken for my chicken salad, but you can certainly boil your chicken or used canned if you prefer the ease of that.  For these photos I used rotisserie chicken.  The photo above is my "sandwich", the photo below is my skinny husbands sandwich. Tastes great either way! I also like to set it out with some wheat thins or other crackers at a party.



Apple Cranberry Chicken Salad

4 c. chopped, cooked chicken
3 green onions, chopped
1 medium granny smith apple, peeled and chopped small
1/4-1/3 c. dried cranberries, depending on how much you like.  (I used 1/4 c.)
1 large celery stalk, chopped
1 heaping Tb. spicy brown mustard
1/3 c. sour cream or Greek yogurt
1/3 c. mayo
salt & pepper to taste

lettuce, sliced tomatoes, bread and/or crackers for serving.

Mix all ingredients together, taste and adjust salt and pepper to your liking.  (You can certainly sub seasoned salt, but I like the simplicity of just salt and pepper.) Refrigerate at least one hour before serving.

* Note: I have noticed that the Greek yogurt leaves the salad a little bit watery whereas the sour cream thickens it more.  I still use the Greek yogurt :)
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