There are so many varieties
of Chicken salad out there, yet it
seems to me that most recipes have a “sweet”
dressing taste to them, I didn’t care for.
I created this recipe in hopes that you
would be able eat it in a sandwich
or “stand alone” by it’s self.
Give it a try and see what you think.
Cranberry Chicken Salad
4-5 Boneless, Skinless Chicken Breast’s
3 (14.5 oz) Fat Free Chicken Broth
1/4 tsp. Black Pepper
1 TBSP. Minced Onion
1 TBSP. Minced Garlic
1/2 tsp. Poultry Seasoning
1 C. Fat Free Plain Greek Yogurt
1 C. Fat Free Sour Cream
1 TBSP. Lemon Juice
3 TBSP. Fresh Parsley~ chopped
1/2 C. Dried Cranberries ~ chopped
1/4 C. Cucumbers~ shredded
1/4 C. Red Onion ~ diced
2 Hard boiled Egg’s ~ peeled/chopped
1/4 tsp. Celery Salt
2 TBSP. Deli Mustard
Salt to taste
Paprika
In a large sauce pan bring the first 6
ingredients to a boil for 10 minutes.
Drain and dice chicken, place into
a large bowl. Add in remaining ingredients,
stir to blend. Cover and chill until ready to serve.
*You can spread this on a croissant for
a flavor packed sandwich. Or serve it on
a bed of lettuce for a cool salad.
Enjoy!
Lark
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