Chicken Salad
A refreshing and healthy dish perfect for summer picnics or as a light meal.
Equipment
- 1 Large mixing bowl
- 1 Medium sized saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Spatula
Ingredients
- 4 chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 stalk celery - diced
- 1/4 cup red onion - diced
- 1/4 cup dried cranberries
- Salt and pepper - to taste
- 4 cups mixed salad greens
Instructions
- Season chicken breasts with salt and pepper and cook in a saucepan over medium heat for 12-15 minutes, until fully cooked. Let cool, then dice into small pieces.
- In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, diced celery, red onion, and dried cranberries.
- Add diced chicken to the mixture and mix until chicken
Notes
You can also add sliced almonds or chopped apples for extra crunch and flavor.
This chicken salad can be stored in the fridge for up to 3 days.