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Cranberry Chicken Salad served on Chinese Spoons

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Refrigeration Time 2 hours
Total Time 2 hours 35 minutes
Course Appetizer
Servings 8

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.
Keyword Chicken, Cranberry, Salad