I was recently talking with some friends about what to serve at my daughter’s first birthday party and was shocked to hear what they thought was typical “party” food. Suggestions like pizza rolls, hot dogs and pretzels. Don’t get me wrong, that sounds good…but it also sounds like a day out at the ball game! Right? Well, I decided on a classic chicken salad sandwich with a few dried cranberries thrown in for good measure. This is a healthier recipe thereby allowing room for a piece of cake! It’s also a piece of cake to make!
Cranberry Walnut Chicken Salad
- 6 Poached Chicken Breasts
- 1 1/4 cup Plain Nonfat Yogurt
- 1/4 cup Low fat Mayonnaise
- 1 tbsp Dijon Mustard
- 1/8 tsp Garlic Powder
- 4 Stalks Celery, thinly sliced
- 1 cup Dried Cranberries
- 2/3 cup Walnuts, chopped
You can use any leftover chicken for this chicken salad that you might have hanging out in your fridge. If starting from scratch, I prefer poached chicken. It makes for a much more tender piece of chicken. Here are the basics: Place the chicken breasts in a large pot so that the chicken fits snugly and there isn’t a lot of wiggle room.
Then add in some flavor….whatever you happen to have around the house….I had 2 stalks of celery, 1 onion and 2 whole gloves of garlic. Then add just enough water or chicken broth to cover the chicken, for me this was 2 1/2 cups of broth. I also tossed in 2 bay leaves and some salt and pepper.
Bring the liquid to a boil, then lower to just barely a simmer and allow to cook for 10-15 minutes partly covered. Then turn the heat off and allow to sit for an additional 15 minutes. Now you are ready to make your chicken salad!
Allow the chicken to cool and chop into small pieces. And combine with all the remaining ingredients. Yep….it’s that simple! You can make this a day ahead and it keeps really well. I served these with croissants.