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Recipes
Chicken Salad with Dried Cranberries and Walnuts
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Prep/Cook Time:
Servings: 4
This can be a tasty sandwich for lunch or a smaller version at tea time.
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| What You Need |
| 1 | package HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin-sliced |
| 2 | cups water |
| 1 | can (14 ounces) chicken broth |
| 1/4 | cup light mayonnaise |
| 1/4 | cup light sour cream (alternate: light plain yogurt) |
| 1 | teaspoon white wine vinegar |
| 2 | teaspoons shallots, finely minced |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| dash ground nutmeg |
| 1/3 | cup walnuts, toasted and chopped |
| 1/3 | cup celery, diced |
| 1/3 | cup dried cranberries (alternate: golden raisins) |
| 4 | leaves butter lettuce |
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| How to Make It |
- Heat water and chicken broth in a medium-sized saucepan over medium-high heat; bring to a boil. Add chicken; reduce heat to medium-low and cook 10-12 minutes uncovered. Remove chicken from broth; cool 10 minutes. Chop chicken into 1/2-inch pieces.
- Whisk together mayonnaise, sour cream and vinegar in a large bowl while chicken is cooling; add shallots, salt, pepper and nutmeg. Add chicken, walnuts, celery and dried cranberries; stir gently to combine.
- Serve chicken salad on bread with a lettuce leaf on each sandwich.
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