Last Sunday was Father's Day. To celebrate I had my dear dad up for lunch. I gave him the option of home made burgers (love) and chicken salad sandwiches. He chose chicken salad sandwiches and I had found the perfect recipe on pinterest.
Cranberry Pecan Chicken Salad
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Image from pinterest - original source here
I'm the type of cook that really doesn't measure a whole lot - even when making a recipe for the first time. I made some modifications to the recipe and it came out pretty darn good! I didn't have pecans so I used walnuts instead. I also added some celery - cut very fine. I probably added more cranberries than the recipe called for. I think the more texture the better. Dad enjoyed it (sent him home with a Daddy bag).
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Yummy for the tummy |
Cranberry Pecan Chicken Salad
2 chicken breasts (bone-in, skin-on) -- I USED BONELESS/SKINLESS
1/4 cup pecans, toasted and roughly chopped -- USED WALNUTS INSTEAD
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
I ADDED VERY FINELY CUT CELERY
Preheat oven to 375 degrees. Rub chicken breasts with olive oil and
season with salt and pepper. Roast for 35 minutes until chicken is
cooked through. Set aside to cool.
Once chicken is cool enough to handle, remove skin and cut chicken
breast off the bone. Shred chicken breasts using your fingers or two
forks or dice with a knife to about 1/2 inch cubes.
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken (about 2 cups), pecans,
shallots, green apple, and cranberries. Toss with dressing until well
combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
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Love my dad |
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Peace,
Kay