So, if any of you love Juli Bauer and paleOMG like I do, you’ve probably made her Cranberry Chicken Salad from her cookbook ‘The Paleo Kitchen’, you already know the awesomeness of this recipe. If you aren’t familiar, I’m about to introduce you…
So, her recipe includes craisins and honey which aren’t allowed on the 21DSD, so I’ve altered it to be compliant.
Cranberry Chicken Salad
What you need:
1 1/2 cups shredded left over Honey Mustard chicken (this can be either thighs or roast, and omit the honey. I pop a whole roasting chicken in the crock pot smothered in dijon mustard)
1/2 cup cranberries I replaced cranberries/craisins with 1/2 cup diced peppers
1/2 cup shredded carrots
1/4 cup diced green apple
1/3 cup ‘Boat Motor’ mayo
1/3 cup sliced raw nuts of choice (JB’s recipe calls for pecans, I used sliced almonds)
4 large tomato slices, for serving
salt and pepper to taste.
(add diced and cooked bacon if you’re feeling feisty)
What to do:
1. I always start off making the roast or the chicken thighs ahead of time then dicing and allowing to cool. Or if you want to make this on the fly, grab a rotisserie chicken from the store!
2. prep ‘Boat Motor’ mayo.
3. Place all ingredients except tomato slices and salt and pepper in a bowl and mix well.
4. Serve chicken salad over tomato slices or over a nice bowl of lettuce. ENJOY!
This dish is a go-to lunch in our house, and never disappoints! Thanks JB!!