Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) Dijon mustard
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1/4 cup (15g) finely chopped fresh chives
  • 1/4 cup (30g) finely chopped red onion
  • 1/2 cup (75g) chopped celery
  • 1/4 cup (30g) dried cranberries
  • 1/4 cup (50g) toasted slivered almonds
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper. Cook in skillet until cooked through. (Internal temp 165°F / 74°C). Let cool completely. Alternative: use pre-cooked rotisserie chicken.
  2. Once cooled, dice the chicken into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, lemon juice, and Dijon mustard.
  4. Add the diced chicken, parsley, chives, red onion, celery, cranberries, and almonds to the bowl with the dressing.
  5. Gently fold everything together. Season with salt and pepper to taste.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled on croissants, lettuce cups, or crackers. This is a delicious chicken salad.