Creamy Chicken Salad with Cranberries and Almonds
Author: 
Recipe type: Weeknight Cooking, Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pounds skinless, boneless chicken breast halves
  • ½ cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup chopped celery
  • ⅓ cup sweetened dried cranberries
  • ¼ cup (about 2 ounces) coarsely chopped roasted almonds
Instructions
  1. Poach chicken: Fill a Dutch oven two-thirds full of water; bring to a boil.
  2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
  3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, ⅓ cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
Recipe by In Good Taste at https://ingoodtaste.kitchen/creamy-chicken-salad-with-cranberries-and-almonds/