Dried Cranberry Chicken Salad Recipes

Cranberry Chicken Salad recipe No Spoon Necessary

WEBNov 16, 2020 · Making chicken salad with cranberries. Make the mayonnaise dressing: in a medium-sized bowl, add the mayonnaise, …

1. Poach the chicken (optional): Arrange the chicken in a single layer in a large saucepan. Add any of the optional aromatics on top. Season generously with salt and pepper. Add enough cold water to cover the chicken by about an inch. Bring the water to a gentle boil over medium-high heat. Reduce heat to low, cover and cook for 9-12 minutes, or until the chicken is cooked through and and instant-read thermometer registers 165 degrees Fahrenheit. Remove chicken with a pair on tongs and transfer to a clean work surface to rest and cool, at least 5 minutes. Once cool, shred or cut the chicken into ½’’ cubes.
2. While the chicken is cooking, make the mayonnaise dressing: In a medium-sized bowl, add the mayonnaise, yogurt, honey, lemon juice, ground ginger, thyme, 1 teaspoon of salt and a scant ½ teaspoon ground pepper. Whisk to thoroughly combine. Taste and adjust for seasoning with salt, pepper, lemon or honey.
3. Prepare the chicken salad: In a large bowl, add the cooled, cubed chicken, nuts, cranberries, celery and scallions. Toss to combine. Add enough dressing to coat. Gently stir to combine. Taste and add more mayonnaise dressing, salt and pepper if desired.
4. Serve or store: The cranberry chicken salad can be enjoyed immediately or stored in the refrigerator, in an air-tight container, for 2-3 days.

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