Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Ready to refrigerate....dinner later

Chicken Salad with Cranberries and Nuts

This chicken is packed with such great flavor. You get that flavor from great tasting chicken. Many people cut up rotisserie chicken from the store. We can't eat that due to the amount of sodium. 

If you have boneless chicken from making soup, using only the breasts, that's perfect. If you don't, boil two large chicken breasts....here, here's the recipe...

Medium size saucepan

2 chicken breasts

2 stalks celery

Quarter a white onion

A handful of peppercorns or 1 tsp black pepper

1/2 tsp salt

Cold fresh water, enough to cover chicken and then one inch more

1 bay leaf

1 small carrot

Put everything in the saucepan. Bring to boil. Simmer for at least 20 minutes. Check for doneness by sticking with fork. Don't want pink chicken....yuk. Drain chicken. Set aside to cool. May be made the day before.

Cool chicken before cutting up into small chunks or pull apart for strands. Add the following:

3 clean tender celery, sliced thin

1 small carrot, sliced thin

1 slice of white onion, chopped fine

Salt and pepper to taste

1/2 cup dry cranberries or raisins

1/2 cup chopped walnuts or pecans

1 TBS mustard, any kind

Good mayonnaise, as much as you like

Mix thoroughly to blend all ingredients.

Refrigerate till ready to serve.

You can serve a side salad. You can put on a wrap, roll, cracker, toast, bagel.

Yummy for your tummy.

Enjoy!