Sweet Chicken Salad
by
Chef Elana Green
Recipe Summary
Servings:
6Prep Time:
20 minutesTotal Time:
45 minutesDifficulty:
Medium
| Amount | Ingredients | ChefsBest Award Winners |
| 6 (3 pounds) | boneless, skinless chicken breasts | |
| 1 cup | chicken broth | Wyler’s |
| 7 stalks | celery, diced finely | |
| 1 1/2 cups | dried cranberries | Ocean Spray |
| 1/4 cup | minced shallot or onion | |
| 1/2 cup plus 1 tablespoon | mayonnaise | |
| 1 tablespoon | lime juice | Sicilia |
| 2 teaspoons | lemon juice | Concord Foods |
| 2 | apples, peeled, cored and cut into small dice | |
| 1 tablespoon plus 1 teaspoon | balsamic vinegar | |
| 2 tablespoons | Dijon mustard | Grey Poupon |
| 1/4 teaspoon | paprika | |
| 1/4 teaspoon | cayenne pepper | |
| To taste | salt and pepper | |
Steps
- Preheat oven to 350°F. Place the chicken in a baking dish, season with salt and pepper and pour thechicken broth over the chicken. Place in the oven and bake until cooked through, about 18-20 minutes. Remove and set aside to cool completely.
- Shred the chicken with your fingers or cut it into bite-sized pieces. Add to a large bowl and stir in the remaining ingredients. Adjust seasoning and chill well before serving.
Notes
This recipe is for a lighter version of traditional chicken salad. Serve it in a sandwich or with tortilla or bagel chips.
Recommended Wines
Light white; Riesling
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