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Recipe: Yummy Cranberry-Chicken Chopped Salad

Cranberry-Chicken Chopped Salad. This simple and tasty Cranberry Chicken Salad is a great fridge staple for a quick, protein-filled snack or sandwich filling. It's also perfect for picnics and potlucks! How to Make Cranberry Chicken Salad: In a bowl, combine cooked and chopped chicken, chopped celery, finely chopped red onion, dried.

Cranberry-Chicken Chopped Salad I LOVE dried cranberries so this chicken salad was right up my alley. I chopped up the chicken and opted to used celery in place of the green onions. This cranberry chicken salad recipe is filled with sweet cranberries, crunchy celery and pine nuts. You can cook Cranberry-Chicken Chopped Salad using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cranberry-Chicken Chopped Salad

  1. You need 1 head of romaine lettuce; chopped.
  2. You need 4 of shallots; small dice.
  3. Prepare 2 of serrano peppers; small dice.
  4. Prepare 1 C of mayonnaise.
  5. You need 1/3 C of cranberry simple syrup.
  6. You need 2 of limes; zested and juiced.
  7. Prepare 2 of boneless, skinless chicken breast.
  8. Prepare 1 T of ground coriander.
  9. Prepare 1 t of cumin.
  10. You need 1 t of onion powder.
  11. It's 1/2 t of garlic powder.
  12. You need 1/2 C of goat cheese crumbles.
  13. It's 4 slices of bacon; small dice.
  14. It's 1 bundle of cilantro; chiffonade.
  15. Prepare as needed of kosher salt & black pepper.

Serve cold as a sandwich or on apple slices or lettuce. Combine the chopped ingredients in a mixing bowl *affiliate link with the chicken. Add the rest of the salad ingredients, and stir to combine. This festive Cranberry Pecan Chicken Salad would be a perfect addition to any holiday celebration.

Cranberry-Chicken Chopped Salad instructions

  1. Preheat oven to 400º.
  2. Cover chicken breasts with enough oil to coat. Season with dried spices..
  3. Heat enough oil to cover the bottom of a cast iron or oven-safe pan. Sear the breasts with the "skin side" down for about 2 minutes, or until nicely caramelized and breasts lift easily out of the pan..
  4. Sear the other side for 1 minute, and place pan in the oven and cook until chicken reaches 165°, about 8 minutes..
  5. Let chicken rest 5 minutes before cutting into a medium dice..
  6. Whisk together mayonnaise, cranberry simple syrup, lime zest and juice, salt, and pepper..
  7. In a mixing bowl, combine chicken, bacon, goat cheese, cilantro, lettuce, shallots, and fresno peppers. Add a pinch of salt pepper. Add enough dressing to coat. Toss to combine..
  8. Save extra dressing for up to a week on the fridge..
  9. Variations; apple, apple cider, apple cider vinegar, creme fraiche, sour cream, crushed pepper flakes, parsely, jalapeño, poblano, ancho chile, chipotle, apricot, cinnamon, chestnuts, beets, cinnamon, clove, allspice, pumpkin, brie, feta, parmesean, romano, dates, currants, figs, dates, ginger, hazelnut, lemon, orange, maple, nutmeg, almond, pistachios, pecans, walnuts, macadamia nuts, dried cranberries, pearl onion, pear, pomegranate, pears, pumpkin seeds, peanuts, raisins, raspberries,.
  10. Sea salt, acorn squash, butternut squash, sweet potatoes, watermelon, carrots, balsamic vinegar, red wine vinegar, pomegranate vinegar.

A festive way to use up leftover chicken! This post may include affiliate links. Please read my disclosure for more information. Add sweetness and crunch to a traditional chicken salad recipe with sweetened dried cranberries and toasted pecans. Healthy Curry Chicken SaladQueen of My Kitchen.