Chicken Salad Sandwich with Cranberries & Walnuts

I have never been this busy in my entire life. It seems that every inch of my time is being occupied by one thing or another. But as difficult as it has been, I actually appreciate this exercise of endurance. Somehow I feel that it’s preparing me for bigger demands ahead. It’s forcing me to make adjustments in my habits, and reorganize my life, so that no matter how busy I get I will be able to cook my own food as often as possible.

I no longer have the time to make laborious meals on weekdays. So I designate Sundays for my kitchen adventures. Saturdays are for the market, and every other errand that I’m trying to get a handle on. I took full advantage of this past 3-day weekend and managed to make enough dinner for the week and make a big bowl of chicken salad to bring for my lunch.

This is by far the best chicken salad recipe that I have ever come across. The dried cranberries give it fleeting moments of sweetness, and the celery and walnuts gives a fresh crisp and mild crunch to every bite. Sandwiched between some fresh whole wheat bread, sprouts and spring mix salad, this has been a very healthy and satisfying midday meal that doesn’t slow me down. I’m a creature of habit, so this is becoming a staple for me as of late. Somehow, I’m managing to hold it all together, and this quick and easy chicken salad sandwich seems to help.

Chicken Salad with Cranberries & Walnuts

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The best way to make this is start with a little of each ingredient and add more or less according to your taste. I personally like a lot of cranberries but very little onion. I also don’t use a lot of mayonnaise, but it’s all about your personal preference. So use this recipe as a basic starter guide, and use your own judgement when it comes to quantity.

2 lbs boneless skinless chicken (whichever part you like, I like white meat for chicken salad so I used chicken breast)

1/2 cup onions, minced

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1/2 cup celery, chopped very small

1/2 to 1 cup mayonnaise

salt & pepper to taste

Cook the chicken however you like. I cook mine on top of the stove, or bake it. It doesn’t seem to matter much in terms of flavor. Just cook it all the way through. Put the chicken in a food processor and blend to your desired chunkiness. I like to blend it to shreds, but you might prefer a more chunky salad.

Add onions, celery, walnuts, and cranberries separately and stir as you go to blend the ingredients evenly. Add the mayonnaise next, about a large spoonful at a time, and stir between spoonfuls to test the consistency before adding more. Add the salt and pepper last, and taste as you go.

Refrigerate and serve cold.


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