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.)