From the Kitchen · Monthly Recipe
Chicken Salad with Cranberry and Pecans
Ingredients
Chicken Base:
1.5 lbs (680g) boneless, skinless chicken breasts
4 cups water or low-sodium chicken broth (for poaching)
1 tsp salt
1/2 tsp black peppercorns
1 bay leaf
Salad Add-ins:
3/4 cup pecans, coarsely chopped
3/4 cup sweetened dried cranberries (craisins)
2 stalks fresh celery, finely diced
2 tbsp fresh chives or green onions, thinly sliced
Creamy Dressing:
1/2 cup mayonnaise (or avocado oil mayonnaise)
1/4 cup plain Greek yogurt (or sour cream for added richness)
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
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1. Place the chicken breasts, water or broth, salt, peppercorns, and bay leaf into a medium saucepan. Bring to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover with a lid, and let gently simmer for 12–15 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the liquid and transfer to a cutting board to cool completely.
2. While the chicken cools, place a dry skillet over medium-low heat. Add the chopped pecans and toast for 3–5 minutes, stirring continuously to prevent burning, until fragrant and warm brown. Immediately transfer to a plate to stop the cooking process.
3. In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk vigorously until smooth and completely blended.
4. Once the cooled chicken breasts are safe to handle, dice them into bite-sized cubes or shred them using two forks, depending on your preferred texture.
5.Combine and Chill:
Add the cooled diced chicken, toasted pecans, dried cranberries, diced celery, and sliced chives into the bowl with the dressing. Gently fold everything together with a spatula until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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Low-Carb & Keto Wraps:
Serve over a bed of mixed baby greens, or spoon into crisp romaine or butter lettuce cups for a fresh, low-carb lunch.
Chicken Base:
1.5 lbs (680g) boneless, skinless chicken breasts
4 cups water or low-sodium chicken broth (for poaching)
1 tsp salt
1/2 tsp black peppercorns
1 bay leaf
Salad Add-ins:
3/4 cup pecans, coarsely chopped
3/4 cup sweetened dried cranberries (craisins)
2 stalks fresh celery, finely diced
2 tbsp fresh chives or green onions, thinly sliced
Creamy Dressing:
1/2 cup mayonnaise (or avocado oil mayonnaise)
1/4 cup plain Greek yogurt (or sour cream for added richness)
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
_____
1. Place the chicken breasts, water or broth, salt, peppercorns, and bay leaf into a medium saucepan. Bring to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover with a lid, and let gently simmer for 12–15 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the liquid and transfer to a cutting board to cool completely.
2. While the chicken cools, place a dry skillet over medium-low heat. Add the chopped pecans and toast for 3–5 minutes, stirring continuously to prevent burning, until fragrant and warm brown. Immediately transfer to a plate to stop the cooking process.
3. In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk vigorously until smooth and completely blended.
4. Once the cooled chicken breasts are safe to handle, dice them into bite-sized cubes or shred them using two forks, depending on your preferred texture.
5.Combine and Chill:
Add the cooled diced chicken, toasted pecans, dried cranberries, diced celery, and sliced chives into the bowl with the dressing. Gently fold everything together with a spatula until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
_________
Low-Carb & Keto Wraps:
Serve over a bed of mixed baby greens, or spoon into crisp romaine or butter lettuce cups for a fresh, low-carb lunch.