For the chicken:
For the salad:
For the dressing:
WHAT CAN WE USE INSTEAD OF DRIED CRANBERRIES?
Instead of dried cranberries you can use raisins or fresh grapes.
HOW TO COOK CHICKEN FOR CHICKEN SALAD?
In this recipe I seared the chicken in a frying pan, but there are few more options: you can use the same marinated chicken breast, place it on a baking tray lined with parchment paper/foil and roast the chicken in preheated 375F (190C) for 30-40 minutes or until the chicken is cooked through. The second option is to poach the chicken: place chicken breast to a large pot, cover with water. Add salt, pepper, 2 garlic cloves, 1 onion, bay leave and herbs of your choice. Cook over medium low heat, for about 20 minutes, or until the chicken is fully cooked.
HOW TO STORE CHICKEN SALAD?
Chicken salad can be stored in an airtight container in the fridge for 3-4 days.
WHAT CAN WE USE INSTEAD OF MAYONNAISE?
If you prefer your chicken salad without mayo, you can replace it with Greek yogurt.
OTHER HEALTHY RECIPES: