Cranberry Chicken Salad

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chicken Breast
  • Chicken Breast : 2 pieces
  • Salt : 1/2 teaspoon
  • Black Pepper : 1/4 teaspoon
  • Olive Oil : 1 tablespoon
• Salad Dressing
  • Mayonnaise : 1/2 cup
  • Dijon Mustard : 1 tablespoon
  • Lemon Juice : 1 tablespoon
  • Honey : 1 tablespoon
  • Salt : 1/4 teaspoon
  • Black Pepper : 1/4 teaspoon
• Salad
  • Mixed Greens : 4 cups
  • Dried Cranberries : 1/2 cup
  • Toasted Pecans : 1/2 cup
  • Red Onion (thinly sliced) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Season the chicken breasts with salt and black pepper.
• Heat olive oil in a skillet over medium-high heat.
• Cook the chicken breasts for about 6-8 minutes per side until cooked through.
• Remove the chicken from the skillet and let it cool.
• In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, salt, and black pepper to make the salad dressing.
• Once the chicken has cooled, shred it into bite-sized pieces.
• In a large bowl, combine the shredded chicken, mixed greens, dried cranberries, toasted pecans, and red onion.
• Pour the salad dressing over the salad and toss to coat evenly.
• Serve the cranberry chicken salad immediately.

Tips

• You can use leftover cooked chicken for this recipe.
• Feel free to add other ingredients like avocado or feta cheese for extra flavor.

Information

• This cranberry chicken salad is perfect for a light lunch or dinner.
• It can be made ahead of time and stored in the refrigerator for up to 3 days.