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cranberry-almond chicken salad

xushuhua-1098 avatar
Recipe by
Ava Brown
@xushuhua-1098

Cover and refrigerate several hours or overnight, to allow the flavours to develop. Wash vegetables, herbs and fruit before use. Chicken should be chilled prior to and after preparation of dish. This recipe is a delicious way to use up leftover chicken. Slivered almonds can be replaced with pecans or walnuts.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method No-Cook or Other

Ingredients For cranberry-almond chicken salad

  • 30 g
    slivered almonds
  • 140 g
    mayonnaise
  • 100 g
    green apple, quartered
  • 60 g
    red onion, quartered
  • 85 g
    celery, sliced
  • 100 g
    dried cranberries
  • 15 g
    lime juice
  • fine salt, to taste
  • ground black pepper, to taste
  • 400 g
    boneless chicken breast, skin on or skinless
  • 4-5
    fresh chives, to taste

How To Make cranberry-almond chicken salad

  • 1
    Place almonds into mixing bowl.
  • 2
    Without measuring cup toast 6 min/110℃/speed 2.
  • 3
    Add all remaining ingredients, insert measuring cup and chop 8 sec/speed 4.5. Transfer to a serving bowl and serve immediately.
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