Chicken salad


Interesting summer twist on everyone favorite chicken salad. What can be better than granny smith apple, cranberries and pecans. I found apple a very good substitution for grapes, because it gives a nice crunch and acidity without extra moisture. It is a perfect dish for lunch, picnic or ocean trip.

You need:

  • 2 chicken breasts (bone in and skin on)
  • 1 small apple
  • 1/2 cup pecans pieces
  • 1/4 cup cranberries
  •  1/2 cup vegetable mayo
  • 1 tbsp poppy seeds 
  • salt 
  • pepper
  • olive oil
  • 2 tbsp lemon juice 

Preheat oven for 410F. Sprinkle chicken with salt, pepper and oil. Roast about 20min, or till temperature on instant thermometer reaches 165F (in the thickest part of meat). Meanwhile cube an  apple and soak it in a little water and 1tbsp lemon juice.  Cut cold chicken meat removing skin and bones. Drain apple cubes and add to the chicken. Mix in nuts, cranberries, poppy seeds, mayo and 1tbsp lemon juice. Add salt and pepper if needed. Let it rest in refrigerator about 2 hours.

I love to make wraps with it. Just add spinach and fresh sliced jalapenio and ENJOY…

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