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Creamy Chicken Salad Recipe

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This recipe for Creamy Chicken Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pounds skinless, boneless chicken breast halves
½ cup light mayonnaise
½ cup plain fat free Greek yogurt
1 tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tsp honey
½ tsp kosher salt
½ tsp freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
6 cups mixed salad greens

Directions:
Directions:
1. Fill a dutch oven (or cooking pot) 2/3 full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens. Yield 6 servings with about 1 cup chicken salad and 1 cup salad greens.
*I used leftover chicken from a roast.

Personal Notes:
Personal Notes:
from Cooking Light Magazine

 

 

 

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