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Recipes
Chicken Salad with Dried Cranberries and Walnuts
View all HARVESTLAND® recipes
| Ingredients: |
| 1 package (16 ounces) HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts, Thin-Sliced |
| 2 cups water |
| 1 can (14 ounces) chicken broth |
| 1/4 cup light mayonnaise |
| 1/4 cup light sour cream (alternate: light plain yogurt) |
| 1 teaspoon white wine vinegar |
| 2 teaspoons shallots, finely minced |
| 1/2 teaspoon salt |
| 1/8 teaspoon 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 |
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| Instructions: |
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.
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.
3. Serve chicken salad on bread with a lettuce leaf on each sandwich.
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