Tonight’s sunday suppers is chicken salad with pecans and dried cranberries. Not the kind with lettuce. The other kind. It’s super simple easy to make and you can always just stand at the refrigerator door with your fork and nibble on it anytime of the day. Not that I do that or anything. The only bad thing about chicken salad is that it takes horrible pictures. There’s just no way to make chicken salad look appetizing in photos. Not even with my fancy pants camera. Or with my new lens for my fancy pants camera that my boyfriend surprised me with at Christmas.
I just boil some chicken breasts and then throw them in the bowl of my kitchen aid mixer and it does the shredding for me.
While the chicken is boiling, I chop the pecans and dried cranberries.
I use plain greek yogurt with a little bit of mayonnaise and some salt and pepper if I remember.
Mix it all together and keep refrigerated. I like to eat my chicken salad with a few dashes of hot sauce. I’ll also make it into a wrap with some fresh spinach.
Chicken salad with pecans and dried cranberries
2 lbs boneless skinless chicken breasts
2 cups plain greek yogurt
1/2 cup mayonnaise
1/4 cup pecans, chopped
1/4 cup dried cranberries, chopped
Boil chicken breasts in water until thoroughly cooked. Shred chicken and place in bowl with redt of ingredients and mix well. Can season with salt and pepper. Keep refrigerated.
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