Cranberry and Almond Chicken Salad

Hey everyone!

We know it has been a while, and there have been a lot of changes in our lives but we are getting the blog back up and running and will be doing weekly posts of the delicious meals that we eat.

This first one is a simple chicken salad recipe that keeps really well in the fridge and gets better every time you eat it. It works great in a whole wheat wrap, lettuce wrap, or just with a good sturdy chip or cracker.

Ingredients:

1.5-2 lbs chicken breast

1 cup mayo

3/4 cup slivered almonds

1/2 cup chopped celery

1/2-3/4 cup dried cranberries

~1 Tbsp of lemon juice
Garlic powder
Everglades seasoning
Olive oil

Salt and pepper to taste

1. Cook chicken desired way. We would recommend going a low and slow route so that it can shred easily and does not dry out too quickly. So we decided to cook it in a pan with a little olive oil, seasoned with Everglades seasoning, salt, pepper, and garlic powder, and 1/4 cup of water. Cover this and keep it on a low-medium heat for ~30-45 minutes, or until it can be pulled apart with two forks without too much difficulty. This is going to take you the longest, so measure out the rest of your ingredients so you are ready to add everything together once the chicken is done.

2. Once you have your chicken cooked and shredded, add it to a bowl big enough to mix all of your ingredients together. Then add in your dry ingredients (celery, almonds, and dried cranberries)

3. Add in your mayonnaise and lemon juice, and stir until mixed well. It should look something like this.

We personally wanted there to be more dried cranberries, so we finished it off with a few more on top.

Remember those changes we mentioned (check out that bling!)
More on that later 😁

4. Cover with cling wrap and place in the fridge for ~1 hour to let all the subtle flavors mingle together.

And done!

This chicken salad is delicious and super simple! It is great for a spring lunch or a summer snack 😋

Let us know what you think!

Teia and Alex