Chicken Salad with Cranberries
Portion Size: ½ cup chicken mixture on lettuce leaves
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 lbs. (4 cups) chicken breasts, cooked and diced | Cook until internal temperature reaches 165°F. |
| ½ cup celery | Washed, trimmed and minced. |
| 1/2 cup dried cranberries | |
| 6 green onions (including green tops) | Washed, trimmed and minced. |
| ¼ cup honey | |
| 2 tablespoons Dijon mustard | |
| 1/2 cup light mayonnaise | |
| 1/2 cup light sour cream | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| ½ cup sliced, unsalted almonds, toasted | |
| Lettuce leaves |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large bowl, mix together chicken, celery, cranberries, and onion. | |
| 2 | In a small bowl, whisk together honey, mustard, mayonnaise, sour cream, salt and pepper. | |
| 3 | Add honey mixture to chicken mixture and stir well. | |
| 4 | Top with almonds and serve on lettuce leaves. |
Posted in Chicken Lunch Recipes, Lunch Entrée
