Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cranberry-chicken chopped salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cranberry-Chicken Chopped Salad is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Cranberry-Chicken Chopped Salad is something that I’ve loved my entire life.
A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. I LOVE dried cranberries so this chicken salad was right up my alley. I chopped up the chicken and opted to used celery in place of the green onions.
Steps to Make Cranberry-Chicken Chopped Salad
To get started with this particular recipe, we must prepare a few components. You can have cranberry-chicken chopped salad using 15 ingredients and 10 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Cranberry-Chicken Chopped Salad:
Prepare 1 head romaine lettuce; chopped
Prepare 4 shallots; small dice
Make ready 2 serrano peppers; small dice
Get 1 C mayonnaise
Take 1/3 C cranberry simple syrup
Make ready 2 limes; zested and juiced
Take 2 boneless, skinless chicken breast
Make ready 1 T ground coriander
Make ready 1 t cumin
Make ready 1 t onion powder
Prepare 1/2 t garlic powder
Take 1/2 C goat cheese crumbles
Make ready 4 slices bacon; small dice
Take 1 bundle cilantro; chiffonade
Make ready as needed kosher salt & black pepper
This is my personal favorite version of chicken salad. It includes dried cranberries, toasted walnuts, chopped apple or celery, and just a touch of dill and. Top cranberry-walnut-chicken-salad recipes just for you. Add sweetness and crunch to a traditional chicken salad recipe with sweetened dried cranberries and toasted pecans.
Instructions
Steps to make Cranberry-Chicken Chopped Salad:
Preheat oven to 400º
Cover chicken breasts with enough oil to coat. Season with dried spices.
Heat enough oil to cover the bottom of a cast iron or oven-safe pan. Sear the breasts with the "skin side" down for about 2 minutes, or until nicely caramelized and breasts lift easily out of the pan.
Sear the other side for 1 minute, and place pan in the oven and cook until chicken reaches 165°, about 8 minutes.
Let chicken rest 5 minutes before cutting into a medium dice.
Whisk together mayonnaise, cranberry simple syrup, lime zest and juice, salt, and pepper.
In a mixing bowl, combine chicken, bacon, goat cheese, cilantro, lettuce, shallots, and fresno peppers. Add a pinch of salt pepper. Add enough dressing to coat. Toss to combine.
Save extra dressing for up to a week on the fridge.
It's a great way to use leftover or rotisserie chicken and perfect for a light lunch or brunch menu. This festive Cranberry Pecan Chicken Salad would be a perfect addition to any holiday celebration. A festive way to use up leftover chicken! This post may include affiliate links. Please read my disclosure for more information..
As simple as that Steps to Prepare Cranberry-Chicken Chopped Salad
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