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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I never really liked chicken salad since it was always bland. So I came up with an idea to add more flavor. Cook the chicken as directed since that provides the seasoning for the salad. Feel free to adjust the amount of mayo to suit your taste. Ingredients:
1 boneless chicken breast, uncooked |
2 stalks celery, diced |
2 tablespoons light mayonnaise |
1/4 cup dried cranberries |
1/4 teaspoon kosher salt |
1 teaspoon chili powder |
1 3/4 teaspoons sugar |
Directions:
1. Mix salt, chili powder and sugar. Sprinkle on both sides of the chicken.
2. Bake the chicken at 350F for 20 – 25 minutes, until cooked through.
3. Allow the chicken to cool and cut it into small cubes.
4. Combine the chicken with the celery, mayo, and cranberries and mix well.
5. Allow salad to chill in the refrigerator for several hours before serving.
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