Chicken salad is such a versatile dish. You can make a chicken salad sandwich with some crispy bacon, enjoy it over a bed of lettuce, stuff some beautiful red bell peppers with it, or just eat it right out of the bowl! I love this particular recipe for chicken salad because of all of the different textures and flavors. The celery and slivered almonds give it a nice crunch, while the craisins give it a hint of sweetness. Delish!
3 boneless, skinless chicken breasts
1 32-oz carton chicken broth
½ cup chopped celery
¼ cup finely chopped onion
¼ cup dried cranberries (craisins)
¼ cup slivered almonds, toasted
2/3 cup mayonnaise
1/3 cup sour cream (or buttermilk if you like a thinner dressing)
1 tsp. Dijon mustard
1 tsp. brown sugar
Juice from half a lemon
1 tbsp. fresh chopped dill
¼ tsp. salt
¼ tsp. pepper
Step 1: Bring the chicken broth to a boil in a large pot and add the chicken breast (add water if the chicken is not completely covered). Cover, reduce the heat to low, and cook for approximately 20 minutes, or until the chicken is no longer pink in the center and juices run clear. Allow to cool before cutting.
Step 2: Chop up the chicken and transfer to a bowl along with the celery, onion, almonds, and dried cranberries.
Step 3: Make the dressing! In a small bowl, whisk together the mayonnaise, sour cream, mustard, brown sugar, lemon juice, dill, salt, and pepper.
Step 4: Pour the dressing over the chicken mixture and gently stir to combine.