Monday, September 3, 2012

Cranberry-almond chicken salad

This is one of my go-to recipes for entertaining.  It’s easy to make a big batch of it ahead and serve it on good bread (or croissants - yum!) for sandwiches or with crunchy greens as a salad.  People love it and friends always ask for the recipe.  It’s been a hit with kids and adults alike, so everyone is covered with this recipe.

It’s also a great way to use up any cooked leftover chicken you may have.

Serves 6

2 pounds boneless, skinless chicken breasts (about 4 halves)
1/3 c. sliced almonds
3 green onions - white and greens thinly sliced
1 stalk celery, finely chopped
2 t. tarragon - minced
1/3 c. dried cranberries
1/4 c. mayonnaise
1/4 c. plain greek yogurt
1 t. kosher salt
fresh ground pepper to taste

To poach chicken:  Place breasts in a large pot and add water until just covered.  Bring to a boil, then turn down heat until barely simmering.  Simmer for 10 minutes.  Turn off heat, cover and let sit for 15-20 minutes.
Remove chicken from water and let cool completely.  When cool, chop chicken into approximately a 1/4 inch dice.

To toast almonds: Heat a 9-10 inch skillet to medium low heat.  Add the sliced almonds and toast, stirring frequently, until fragrant and a light golden brown.  Watch them carefully so they don’t burn!  Remove from pan a cool in bowl.

In a large bowl, combine chopped chicken, green onions, tarragon, cranberries, mayonnaise, greek yogurt, salt & pepper.  Stir to combine.

Just before serving, add toasted almonds and gently fold to combine.

Here is a great video guide from myself & Kin Community.  Click HERE or on the screen below to check it out!


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