I love a dish you can make once and enjoy for the entire week – it saves me time and I feel like I’m somehow more grown up because of it. I’ll think, “Yes! Good job self! You thought ahead and cooked for future Katie… past Katie is so mature and thoughtful!” I clearly also believe in positive reinforcement. And this Cranberry Chicken Salad will definitely have you congratulating yourself – it takes all of five minutes to throw together and it’s perfect as a quick lunch-on-the-go or a side dish to a sandwich or soup.
Did I mention you can customize it however you want? It's true! Don’t like cranberries? Toss some grapes in there. Hate walnuts? Try pine nuts or chopped almonds instead. The possibilities are endless!
But enough of the hard sell – let’s make this scrumptious salad!
See the details after the jump:
This recipe is really as simple as gathering your ingredients, chopping them up, and tossing them together! I usually have cooked chicken on hand since I use it for everything from stir fry to quesadillas to chicken soup – but if you don’t feel like roasting your own, grab a rotisserie chicken from the grocery store and dice it up. It truly makes this dish a no-cook option!
If you want to make more or less than shown here, the math is simple – for every chicken breast, use one apple and one stalk of celery. Using two (as shown) makes about five cups of salad… perfect for five weekday lunches. Also, while the recipe calls for one Splenda packet, you can substitute real sugar if that’s more your speed.
Cranberry Chicken Salad
2 Cooked Chicken Breasts, diced
2 Gala Apples, diced
2 Celery Stalks, chopped
1/3 Cup Chopped Walnuts
1/3 Cup Dried Cranberries
1/3 Cup Reduced Fat Mayonnaise
1 Splenda Packet
Salt & Pepper
Combine the chicken, apples, celery, walnuts, cranberries, and mayonnaise in a medium sized bowl and mix until well coated. Sprinkle with one splenda packet and salt and pepper to taste. Cover and store in the refrigerator for up to five days.
Until next time, my darlings!