Fridge Staples: Cranberry Chicken Salad
Fridge Staples: Cranberry Chicken Salad might be just the main course you are searching for. For $3.0 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 438 calories, 62g of protein, and 15g of fat per serving. This recipe serves 4. 2519 people were glad they tried this recipe. It is brought to you by Fifteen Spatulas. If you have lemon juice, mayonnaise, greek yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Try Asian Chopped Chicken Salad – a delicious fridge-clearing, Clean out the Fridge Ham Salad, and 5:2 Diet - 230 Calorie Fridge Salad for similar recipes.
Servings: 4
Ingredients:
1 tsp apricot jam (don't sub other jams here)
1/2 cup chopped celery
1/4 cup dried cranberries
about 20 leaves fresh basil, chopped
2 tbsp greek yogurt
2 tsp freshly squeezed lemon juice
3 tbsp mayonnaise
1/2 cup chopped red onion
salt and pepper
2.5 lbs boneless skinless chicken breasts, cooked and chopped
1 tsp whole grain mustard
Equipment:
frying pan
kitchen thermometer
Cooking instruction summary:
If you don't know how to cook the chicken breasts, the way I like to do it is to shallow poach them in a wide skillet. Add enough chicken stock or water to the bottom of the pan to create a shallow layer (about 1/2 cup liquid total) and add the seasoned chicken breasts. Cook over medium heat with a lid on the pan, and flip them after 10 minutes or so. You want to cook the chicken breasts until they read at 165 degrees F on an instant read thermometer. Also make sure you don't take the heat above medium because you want the chicken to cook gently and slowly. Allow the chicken to cool completely, then chop into pieces.Mix together the chopped chicken, celery, red onion, basil, cranberries, mayonnaise, greek yogurt, apricot jam, and whole grain mustard. Add 2 tsp of freshly squeezed lemon juice, and a pinch of salt and pepper. Now taste the chicken salad and see if it needs more lemon juice, salt or pepper, keeping in mind the flavors will develop more in a few hours. The chicken salad can be served with crackers or in sandwiches. Enjoy!
Step by step:
1. If you don't know how to cook the chicken breasts, the way I like to do it is to shallow poach them in a wide skillet.
2. Add enough chicken stock or water to the bottom of the pan to create a shallow layer (about 1/2 cup liquid total) and add the seasoned chicken breasts. Cook over medium heat with a lid on the pan, and flip them after 10 minutes or so. You want to cook the chicken breasts until they read at 165 degrees F on an instant read thermometer. Also make sure you don't take the heat above medium because you want the chicken to cook gently and slowly. Allow the chicken to cool completely, then chop into pieces.
3. Mix together the chopped chicken, celery, red onion, basil, cranberries, mayonnaise, greek yogurt, apricot jam, and whole grain mustard.
4. Add 2 tsp of freshly squeezed lemon juice, and a pinch of salt and pepper. Now taste the chicken salad and see if it needs more lemon juice, salt or pepper, keeping in mind the flavors will develop more in a few hours. The chicken salad can be served with crackers or in sandwiches. Enjoy!
Nutrition Information:
covered percent of daily need
