Chicken Salad with Dried Cranberries and Walnuts
In The Fresh Meat Case
Chicken Salad with Dried Cranberries and Walnuts
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts Thin Sliced
PREP TIME: 0min COOK TIME: 30min
Serves 4
Ingredients
2 cups water
1 can (14 oz.) chicken broth
1/4 cup light mayonnaise
1/4 cup light sour cream (alternate: light plain yogurt)
1 tsp. white wine vinegar
2 tsp. shallots, finely minced
1/2 tsp. salt
1/8 tsp. black pepper
dash ground nutmeg
1/3 cup walnuts, toasted and chopped
1/3 cup celery, diced
1/3 cup dried cranberries (alternate: golden raisins)
4 leaves butter lettuce
Step 1
Heat water and chicken broth in a medium-sized saucepan over medium-high heat; bring to a boil. Add chicken; reduce heat to medium-low and cook 10-12 minutes uncovered. Remove chicken from broth; cool 10 minutes. Chop chicken into 1/2-inch pieces.
Step 2
Whisk together mayonnaise, sour cream and vinegar in a large bowl while chicken is cooling; add shallots, salt, pepper and nutmeg. Add chicken, walnuts, celery and dried cranberries; stir gently to combine.
Step 3
Serve chicken salad on bread with a lettuce leaf on each sandwich.
25 MIN
