Perdue
Chicken Salad with Dried Cranberries and Walnuts
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Chicken Salad with Dried Cranberries and Walnuts

Chicken Salad with Dried Cranberries and Walnuts

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories
% Daily Value*
Total Fat g %
Saturated Fat g %
Cholesterol mg %
Sodium mg %
Total Carbs g %
Dietary Fiber g %
Sugars g
Protein g
Vitamin A %
Vitamin C %
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Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. (16 ounces) PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced
2 cups water
1 can (14 ounces) chicken broth
1/4 cup light mayonnaise
1/4 cup light sour cream (alternate: light plain yogurt)
1 teaspoon white wine vinegar
2 teaspoons shallots, finely minced
1/2 teaspoon salt
1/8 teaspoon black pepper
dash ground nutmeg
1/3 cup walnuts, toasted and chopped
1/3 cup celery, diced
1/3 cup dried cranberries (alternate: golden raisins)
4 leaves butter lettuce
Instructions
1 Heat water and chicken broth in a medium-sized saucepan over medium-high heat; bring to a boil. Add chicken; reduce heat to medium-low and cook 10-12 minutes uncovered. Remove chicken from broth; cool 10 minutes. Chop chicken into 1/2-inch pieces.
2 Whisk together mayonnaise, sour cream and vinegar in a large bowl while chicken is cooling; add shallots, salt, pepper and nutmeg. Add chicken, walnuts, celery and dried cranberries; stir gently to combine.
3 Serve chicken salad on bread with a lettuce leaf on each sandwich.