Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cranberry-chicken chopped salad. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cranberry-Chicken Chopped Salad is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cranberry-Chicken Chopped Salad is something that I have loved my entire life. They are fine and they look wonderful.
This simple and tasty Cranberry Chicken Salad is a great fridge staple for a quick, protein-filled snack or sandwich filling. It's also perfect for picnics and potlucks! How to Make Cranberry Chicken Salad: In a bowl, combine cooked and chopped chicken, chopped celery, finely chopped red onion, dried.
To get started with this recipe, we must first prepare a few ingredients. You can have cranberry-chicken chopped salad using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cranberry-Chicken Chopped Salad:
- Take 1 head romaine lettuce; chopped
- Prepare 4 shallots; small dice
- Take 2 serrano peppers; small dice
- Make ready 1 C mayonnaise
- Take 1/3 C cranberry simple syrup
- Get 2 limes; zested and juiced
- Prepare 2 boneless, skinless chicken breast
- Take 1 T ground coriander
- Make ready 1 t cumin
- Get 1 t onion powder
- Get 1/2 t garlic powder
- Take 1/2 C goat cheese crumbles
- Take 4 slices bacon; small dice
- Make ready 1 bundle cilantro; chiffonade
- Take as needed kosher salt & black pepper
Serve cold as a sandwich or on apple slices or lettuce. Combine the chopped ingredients in a mixing bowl *affiliate link with the chicken. Add the rest of the salad ingredients, and stir to combine. This festive Cranberry Pecan Chicken Salad would be a perfect addition to any holiday celebration.
Instructions to make Cranberry-Chicken Chopped Salad:
- Preheat oven to 400º
- Cover chicken breasts with enough oil to coat. Season with dried spices.
- Heat enough oil to cover the bottom of a cast iron or oven-safe pan. Sear the breasts with the "skin side" down for about 2 minutes, or until nicely caramelized and breasts lift easily out of the pan.
- Sear the other side for 1 minute, and place pan in the oven and cook until chicken reaches 165°, about 8 minutes.
- Let chicken rest 5 minutes before cutting into a medium dice.
- Whisk together mayonnaise, cranberry simple syrup, lime zest and juice, salt, and pepper.
- In a mixing bowl, combine chicken, bacon, goat cheese, cilantro, lettuce, shallots, and fresno peppers. Add a pinch of salt pepper. Add enough dressing to coat. Toss to combine.
- Save extra dressing for up to a week on the fridge.
- Variations; apple, apple cider, apple cider vinegar, creme fraiche, sour cream, crushed pepper flakes, parsely, jalapeño, poblano, ancho chile, chipotle, apricot, cinnamon, chestnuts, beets, cinnamon, clove, allspice, pumpkin, brie, feta, parmesean, romano, dates, currants, figs, dates, ginger, hazelnut, lemon, orange, maple, nutmeg, almond, pistachios, pecans, walnuts, macadamia nuts, dried cranberries, pearl onion, pear, pomegranate, pears, pumpkin seeds, peanuts, raisins, raspberries,
- Sea salt, acorn squash, butternut squash, sweet potatoes, watermelon, carrots, balsamic vinegar, red wine vinegar, pomegranate vinegar
A festive way to use up leftover chicken! This post may include affiliate links. Please read my disclosure for more information. Add sweetness and crunch to a traditional chicken salad recipe with sweetened dried cranberries and toasted pecans. Healthy Curry Chicken SaladQueen of My Kitchen.
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