Cranberry Walnut Chicken Salad

I love chicken salad, it is one of my favorite things to eat any time of the year. Most of the time I buy it pre-made at Costco, which is really good because they use their roasted chicken breast, but I can’t always go through all of it. So tonight I made my own version.

Servings: 6 sandwiches / ~4 cups of mixture

Ingredients:

  • 2 Boneless, Skinless Chicken Breasts Poached or Boiled and then Shredded
  • 1/2 cup chopped craisins
  • 1/2 cup chopped celery (I used organic)
  • 1/2 cup chopped walnuts
  • 6 tbsp Mayo (I use Duke’s Lite)
  • 1/2 tsp each Salt & Pepper

Directions:

  1. Place the chicken breast in a saucepan and cover with cold water. Heat just until simmering and then turn down to low-med for about 15 minutes. Remove and let cool, then shred chicken with a fork. Make sure it is cooked completely through first by cutting into the middle and confirming there is no pink left.
  2. While the chicken is cooking, prepare the rest of the ingredients.
  3. Mix all ingredients together either by hand or in a kitchen aid mixer…. voila!

I am going to make wraps out of it this week for lunch. I think my combo with the chicken salad is going to be: whole grain 8″ tortilla by Harris Teeter, thinly sliced vine ripened tomatoes, Haas Avocado and Organic Spring Mix (bought 1/4 lb loose in the produce section for $1.07!).

Key tips:
1. Don’t boil frozen chicken, it must be thawed out first.
2. Don’t store your un-cut tomatoes in the refrigerator – it can change the flavor.
3. After washing your lettuce of choice, try to get as much water off by using your salad spinner and then air drying for a bit. Store in a ziplock bag with a paper towel at the bottom, it will help continue to absorb any moisture which can make the lettuce go back more quickly.
4. For cooking the chicken, here are some good instructions: http://www.bonelesschickenrecipe.com/Chicken-Articles/how-to-boil-chicken.php

If you have other tips and tricks or comments to share, please do! Enjoy 🙂

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