Chicken Salad
I love this classic, light, crunchy, flavourful salad.
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.
Tried this recipe?Let us know how it was!