Yield: 1 pint
Prep time: 5 minutes
Cook time: 5 minutes
Spring is upon us and with that comes the desire for light and fresh tasting dishes. We were emailed by Kelsey P. looking for a quick and easy lunch option that she could bring with her to the office. This chicken salad uses up leftovers and takes no more than five minutes to prepare. The crunch from the almonds and tart sweetness of the cranberries keep the salad interesting and it lasts in the fridge for about a week so it can be made in a large batch ahead of time.
Ingredients
1 lb cooked and shredded chicken
1 Tbsp almonds, chopped
2 Tbsp dried cranberries
1/3 cup mayonnaise
1/4 cup celery, diced
1/4 cup red onion, diced
1/2 tsp salt
1 tsp ground pepper
Procedure
1. First prepare all your ingredients by chopping the almonds, and cutting the onion and celery into a small dice.
2. In a bowl mix all the ingredients together until well combined, taste for seasoning and add more salt if necessary.
3. You can serve your salad as a cold sandwich or hot panini ,on top of mixed greens, or as a dip with crackers.
Chef's Note
This recipe is a perfect way to use leftovers because the shredded chicken can come from a whole roasted chicken, grilled thighs, or even baked breasts.
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