Chicken Salad is one of my favorite chicken dishes. You can serve it in lettuce cups, on bread, on top of salad greens (these were from my aero garden) or in a wrap. It is very versatile.
- 16 oz chicken breast, boneless, skinless
- 1/2 tsp all-purpose seasoning (see website)
- 1 tsp coconut oil
- 1/4 c homemade mayonnaise (see website)
- 1/4 c plain greek yogurt
- 1 1/2 tsp dijon mustard
- Pinch of sea salt
- Pinch of ground black pepper
- 3 tbsp celery, diced
- 3 1/2 tbsp dried cranberries
- 2 1/2 tbsp walnuts, chopped
- Fresh Salad Greens
Preheat oven to 350 degrees.
Pat dry chicken breast then season with all-purpose seasoning. Using a large skillet (ovenproof) melt coconut oil over medium-high heat. Cook each side of the chicken breast to a golden brown. Transfer skillet to oven and roast for 10 minutes, or until chicken breast are cooked through. Remove from oven and set aside for at least 5 minutes.
When chicken has cooled enough to handle cut into bite size pieces.
In a large bowl combine mayonnaise, yogurt, mustard, salt, pepper, celery, cranberries and walnuts. Chill chicken mixture for 30-60 minutes. Serve chicken salad over salad greens. Serve. Eat. Enjoy.