Cranberry Pecan Chicken Salad
Good afternoon, YouTube! Craving the best chicken salad ever? Join me as I whip up a quick and delicious Cranberry Pecan Chicken Salad that's perfect for those busy days. Using a shortcut with sweetened dried cranberries and pecans salad topping, this recipe takes just minutes to prepare. I poach the chicken to keep it moist, and with the addition of crunchy celery and flavorful onion, this chicken salad becomes a delightful treat. Whether you're enjoying it immediately or saving it for later, this recipe is a winner. Let's cook! #ChickenSalad #QuickRecipes #ComfortFood #FallFlavors #EasyMealIdeas #jancharles
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The equipment you'll need;
Equipment:

My awesome knife from the folks at Nakano -
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Pot for poaching chicken - [ Ссылка ]
Cutting board - [ Ссылка ]
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Recipe: Cranberry Pecan Chicken Salad

Ingredients:

3 chicken breasts, poached
1 onion
A bit of parsley
1 sprig of rosemary
2 cloves of garlic
Salt
Pepper
1/2 onion, finely chopped
2 stalks of celery, finely chopped
1 cup sweetened dried cranberries and pecans salad topping (or substitute with cranberries and pecans)
3 scoops of mayonnaise (approximately 2/3 cup)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:

To poach the chicken, place chicken breasts in a pot with chopped onion, parsley, rosemary, garlic, salt, and pepper.
Bring to a simmer and let it simmer for 20 minutes until the chicken is cooked. Avoid overcooking to maintain moisture.
Once poached, let the chicken cool and then shred it into bite-sized pieces.
In a bowl, combine the shredded chicken, finely chopped onion, celery, sweetened dried cranberries, and pecans salad topping (or substitute).
Add mayonnaise, salt, and black pepper to the mixture. Adjust salt and pepper according to taste.
Mix everything until well combined.
Garnish with freshly chopped parsley.
Serve immediately or refrigerate for later use.

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