Cranberry Chicken Salad
Serve on butter lettuce leaves for a simple salad, in a tomato that has been cut open for a stuffed tomato, or on whole grain bread for a chicken salad sandwich.
Ingredients
- 2 cups chopped, cooked chicken breast meat
- ½ cup sweetened, dried cranberries, finely chopped
- 1 stalk celery, finely chopped
- ½ cup bottled poppy seed dressing
- 1 tablespoon fresh chopped tarragon Salt and pepper to taste
Directions
- Poach about 1 ½ lbs of boneless/ skinless chicken breasts in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, and then chop the meat into small chunks
- In a small mixing bowl combine chicken with other ingredients. Adjust seasoning and serve.
Yields: 4 servings
