Cranberry Pistachio Light Chicken Salad

Cranberry Pistachio Light Chicken Salad

Note. I like to boil chicken breasts for chicken salad, as it makes for extra tender melt-in-your-mouth chicken. Feel free to use any leftover chicken you have available though (a purchased rotisserie chicken would also do great.)

Ingredients

Serves 4

2 boneless chicken breasts

1 vegetable bouillon (I used Rapunzel)

½ onion, separated

3 tablespoons fresh parsley, chopped

3 celery stalks, divided

1 (6 oz / 200 gr) container Greek yogurt

2 tablespoons mayonnaise (make your own mayo with this recipe)

1 tablespoon white vinegar

½ teaspoon fine grain sea salt

Ground black pepper to taste

¼ cup dried cranberries, chopped

¼ cup pistachios, chopped

Directions

In a medium saucepan, place chicken breasts, 1 celery stalk cut into big pieces, ¼ onion, parsley, and cover with water. Add bouillon, bring to a boil, lower to simmer, and cook covered for 20 minutes, or until chicken is cooked through.

Remove chicken, let cool, and cut into small bites*.

In a small bowl mix the Greek yogurt, mayonnaise, vinegar, and parsley. Set aside.

Chop the remaining ¼ onion and 2 celery stalks.

In a large bowl toss chicken, celery, onion, cranberries, pistachios, with Greek yogurt mixture. Adjust with salt and pepper to taste and serve.

The chicken salad will keep up to 3 days in the refrigerator.

*Please, do not throw away all that good tasting chicken broth you just made. Skim the excess fat and save it for later use (you can also freeze it.)