Chicken salad
This Chicken Salad features tender shredded chicken, a creamy dressing, and a delightful combination of dried cranberries and pecans. It's a versatile dish perfect for a light meal or as a filling sandwich topping.
Cook time 35 min
Prep time 12 min
Ingredients:
23.99 oz chicken breasts2 cups chicken soup
1 tsp bay leaf
1/4 cup mayonnaise salad dressing
1 tbsp mustard
1 tbsp lemon juice
1 tbsp tarragon (estragon)
1 tbsp onion
1/4 cup dried cranberries
1/4 cup pecans
Chicken Salad is a delightful and refreshing dish that combines tender chicken, a flavorful dressing, and an appealing mix of dried cranberries and pecans. It's perfect for a light lunch or a satisfying dinner, offering a beautiful blend of textures and flavors that will impress your taste buds.
Instructions:
- Place the chicken breasts in a medium-sized pot.
- Pour the chicken soup over the chicken breasts and add the bay leaf.
- Bring the soup to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer.
- Cook until the chicken is completely cooked through, about 20-25 minutes. The internal temperature should reach 165°F (75°C).
- Remove the pot from the heat and allow the chicken to cool in the broth. This helps keep the chicken moist.
- Once cooled, remove the chicken breasts from the broth. Discard the bay leaf.
- Use two forks or your hands to shred the chicken into bite-sized pieces. Set aside.
- In a large mixing bowl, combine the mayonnaise salad dressing, mustard, lemon juice, and tarragon.
- Mix well until all ingredients are thoroughly incorporated.
- Add the shredded chicken to the bowl with the dressing.
- Add the finely chopped onion, dried cranberries, and chopped pecans.
- Gently fold the mixture until all ingredients are well combined and the chicken is evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container.
- Chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers. Enjoy your Chicken Salad!
Your Chicken Salad is now ready to enjoy! This versatile dish can be served on a bed of greens, in a sandwich, or simply on its own. The combination of juicy chicken, tangy dressing, and the crunch of pecans and cranberries makes for a delicious and memorable meal.
Chicken salad FAQ:
Cook the chicken breasts in the chicken soup for about 20-25 minutes over low heat, until the internal temperature reaches 165°F (75°C).
Yes, you can substitute Greek yogurt for mayonnaise for a lighter option, or use honey instead of dried cranberries for a different sweetness. Adjust seasonings according to your taste.
Store leftover chicken salad in an airtight container in the refrigerator. It will keep well for about 3-4 days. Make sure to consume it within this timeframe for best quality.
You can use cooked rotisserie chicken, chicken thighs, or even canned chicken if you prefer, but make sure it is shredded before mixing it with the dressing.
The chicken is done when it reaches an internal temperature of 165°F (75°C). It should also be easy to shred with forks once cool.
Tips:
- Ensure the chicken breasts are cooked thoroughly before incorporating them into the salad.
- For extra flavor, toast the pecans lightly before adding them to the salad.
- If you prefer a sweeter salad, you can add more dried cranberries according to your taste.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to substitute the mayonnaise salad dressing with Greek yogurt for a lighter version of the dish.
Nutrition per serving
6 ServingsCalories 230kcal
Protein 27g
Carbohydrates 6g
Fiber 0.67g
Sugar 3.21g
Fat 10g
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