Happy new year! I’m the only chicken salad eater at home but it is so great to make for 1 or 2! Make as little or as much as you like! I made this for a weekend lunch but I’ll definitely repeat this one for packing my lunch too. I poached chicken which is the trick for chicken salad and added in dried cranberries and toasted walnuts. It has good mix of crunch- without celery, which is my nemesis.
Cranberry Walnut Chicken Salad (for 2)
3 chicken tenders
2 sprigs of fresh thyme (optional)
2 tablespoons mayo
1 tablespoon Italian dressing
2 tablespoons walnuts
1 tablespoon dried cranberries
salt & pepper
Poach the chicken in a medium pot, just with the chicken covered with water and a sprinkle of salt, pepper, and 2 sprigs of fresh thyme. Bring to a simmer and cook for about 8 minutes. Let cool completely before chopping/shredding.
Mix together the chicken, mayo, dressing, walnuts and cranberries.
Refrigerate until serving, or serve immediately.
Assemble sandwiches and enjoy!
I loved this! I made a sandwich with arugula on wheat toast or it would be good on salad too. The add-ins are great to bulk it up with less chicken. I was wishing I had pecans around…that would have been a fun twist from the walnuts!