Fruited Chicken Salad

Got leftover chicken? This is a delicious and satisfying lunch any day of the week. If you don’t have leftover chicken, you can cook up some chicken breast, or use canned chicken as well. This recipe suggests three possible fruit options, so use whichever you have on hand, or leave the fruit out for a basic chicken salad. Delicious atop your favorite fresh salad greens, stuffed in a pita, rolled in a tortilla, atop toast points, or, as pictured here, in a savory pumpernickel sandwich!

Dried Cranberries
  • 2 cups cooked chicken breast
  • 1/3 cup celery, cut into ¼” dice
  • 2 green onions, thinly sliced
  • 1/4 tsp dried dill weed
  • 1 Tbsp finely chopped parsley
  • 1/4 cup chopped dried cranberries or green grapes, halved, or chopped apple
  • 1/3 – 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • ½ tsp sea salt
  • Freshly ground black pepper to taste

Instructions:

In a mixing bowl, toss together the chicken, celery, green onions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt & pepper. Add dressing to the chicken and mix gently until combined. Add fruit and stir gently. Refrigerate until ready to serve. Serve on a bed of lettuce as a salad, or make it into sandwiches.