To make an awesome chicken salad (unlike the sub shops where the chicken has no flavor and there is more mayonnaise than meat), roast the chicken instead of boiling or poaching. This gives it a much nicer flavor and texture.
Be sure to roast the chicken to exactly 165° (use a meat thermometer).
Do not refrigerate the roasted chicken before making the salad. Let it cool just enough to handle after cooking. If the chicken is still warm, it will better absorb the other flavors.
Cranberry Chicken Salad
Servings 6
Ingredients
- 1 lb bone-in, skin-on chicken breast (cooked, roasted and chopped*)
- 3-4 green onions, chopped
- 1/2 c purple cabbage, chopped
- 75 g olive oil mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
- 1/2 cup sweetened dried cranberries
- 1/2 lemon, juiced
- salt to taste
- sliced grapes or chopped apple (optional)
Instructions
- To roast the chicken, rub it with salt, pepper and olive oil and bake at 400° until it reaches an internal temp of 165°. Allow the chicken to cool just enough to handle, then debone and chop. (Discard the skin).
- While the chicken is still warm, add the vegetables and cranberries.
- Dump the mayonnaise right on top of the chicken and sprinkle it with the garlic powder and mustard. Swirl it around to incorporate the spices, then mix it with the chicken.
- Add a squeeze of lemon and salt to taste.
- If you want to add grapes, mix them in at the end so they don't get squashed. If you want to use apples, soaking them in a bit of lemon juice while preparing the salad can help to keep them white.
Notes
For 1/6 of the recipe:
210 calories – 8 fat – 8 carbs – 23 protein