Tags

, ,

Jump to Recipe Print Recipe

This is a classic recipe and it reminds me of summer days. I know we are going into fall, but I don’t want to say goodbye to summer, just yet! So I created this delicious salad for lunch today and pretended it was a summer day at the beach. I couldn’t resist sharing it with you because it is so good.

Chicken Salad

I love this classic, light, crunchy, flavourful salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Salad
Servings 4 servings

Ingredients
  

  • 2 boneless skinless chicken breasts, organic
  • 1/2 cup sliced almonds, toasted
  • 3 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1/2 cup dried cranberries, organic
  • 2 stalks celery, diced
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons red pepper, finely chopped
  • 1 tablespoon tarragon, finely chopped
  • 1/2 lemon, juiced
  • salt and pepper
  • 2 cups mixed greens with baby spinach and kale

Instructions
 

  • Cook the chicken breasts and then set them aside to cool. Once the chicken is cooled then dice or shred it into small bite-size pieces.
  • In a large bowl, mix together the dijon mustard, mayonnaise, and lemon juice.
  • Chop the celery, red onion, cranberries, red pepper, and tarragon. Add these chopped ingredients to the mayonnaise mixture.
  • Add your shredded chicken and almonds to the mix. Stir everything together until it is well combined.
  • Let the salad chill in the fridge until you're ready to serve it.

Notes

Chicken Salad:
Layer the mixed greens on the plate and top them with a generous amount of chicken salad.  Season to taste.
Chicken Salad Sandwich:
To prepare a sandwich, simply, butter your bread, add a lettuce leaf, and top with a generous amount of chicken salad.
Keyword #chicken, #chickensalad, #salad
Tried this recipe?Let us know how it was!