Cranberry Chicken Salad served on Chinese Spoons
Ingredients
Poach Chicken
- 4 Large Boneless Chicken Breasts
- 2 cups Water
- 1 cup White Wine
- 1 cup Chicken Stock
- 1 slice Lemon
Prepare Salad
- ⅔ cup Hellmann's Mayonnaise
- 2 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
- Zest of One Lemon
- ½ cup Slivered or Sliced Almonds
- 1 cup Cranberries
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
Poach Chicken
- Clean and trim Chicken Breasts.
- Bring to boil Water, White Wine, Chicken Stock and Lemon Slice.
- Place chicken in boiling liquid. Let liquid return to a boil. Turn off heat and cover. Let chicken poach for approximately 20 minutes or until completely cooked. Drain and chill chicken.
Prepare Salad
- Dice chicken and place in bowl. Add Mayonnaise, Dijon Mustard, Lemon Juice, Lemon Zest, Almonds and Cranberries. Salt & Pepper to taste.
- Toss well and refrigerate at least 2 hours before serving.
