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Monday, June 22, 2015

Chipotle Cranberry Chicken Salad

This chicken salad is one of my favorite things to make!  I make a big batch so we have lunch for a few days.  I wasn't a huge fan of chicken salad until I whipped this up (I avoid celery at all costs), and now I can't get enough!  I could grab a fork and just eat it out of the bowl.  I like it on just about any type of bread.  Just to be safe, you may want to make this when you will have lots of people will be around...just so you don't consume it all by yourself in one sitting!


Chipotle Cranberry Chicken Salad
-2 pounds of skinless, boneless chicken breast
-1 cup almonds
-1/2 cup dried cranberries (Craisins)
-1/4 cup mayo
-1/2 cup sour cream
-1/4 cup chipotle mayo (I use Kraft)

1)Boil the chicken.  Be sure to season it while it's boiling.  It will make the salad so much more savory.  I like to season it with coriander, dried herbs like thyme, rosemary, and marjoram, garlic powder, and cajun seasoning.

2)While the chicken cooks, throw your almonds and craisins in a food processor to chop them into smaller pieces.  Set aside.

3) Put the cooked chicken in the food processor and pulse a few times to shred the chicken.  You can shred it by hand if you're not lazy like me.  :)

4) Combine the chicken, almonds, craisins, mayo, sour cream, and chipotle mayo.

5) Set in the fridge for a few hours to chill and for flavors to combine.

6) Grab a fork and eat it straight from the bowl.  Spread on bread and share with friends.

I strain the water the chicken was cooked in and save it for broth for soup or to use in other recipes.  Winning!




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