Chicken Salad Recipe

Chicken salad recipe that includes baked potatoes and herbs. The diced apple adds flavor and texture while the dried cranberries bring color and tartness to the salad.

You can use the salad as a side dish to a meal any time of the year. During the warmer spring and summer months some crisp vegetables and fruits are appropriate additions to the common salad ingredients.

Cooking time: Around 35 to 40 minutes

Portions: 8

Ingredients:

8 ounces of boneless chicken breast, skinned
6 Russet potatoes (peeled, rinsed and diced)
1 cup of low sodium chicken stock
1 cup of water
1 teaspoon dried rosemary
2 tbsp of extra virgin olive oil
½ cup diced Granny Smith apple
⅓ cup chopped celery
2 cloves garlic (minced)
⅓ cup vegan mayonnaise
½ cup chopped red onion
1 tsp dry mustard
1 tsp celery seed
¼ tsp ground nutmeg
½ tsp fresh grated ginger
½ tsp onion powder
⅓ cup dried cranberries
1 fresh Romaine lettuce (optional)

Directions:

1- Before you begin this chicken salad recipe set the oven temperature to 400°F (204°C).

2- Coat the diced potatoes with the extra virgin olive oil.

3- Sprinkle with onion powder and rosemary.

4- Make sure that all sides of the potatoes are coated with the oil.

5- Put the potatoes on a baking sheet and then place them on the center rack of the oven.

6- Bake until they are golden brown, it should take 20-35 minutes.

7- While potatoes are cooking you can place the chicken breast in a small saucepan.

8- Add the cup of chicken stock and 1 cup of water to the saucepan.

9- The chicken breast should be covered with liquid.

10- Poach over medium heat for 15 minutes.

11- Allow chicken to rest until cool and then dice into small bite-sized pieces.

12- Combine the chicken, baked potatoes, onion, celery, garlic, vegan mayonnaise and other remaining ingredients in a large bowl. Stir just until combined.

13- Put in the refrigerator for 1 hour (or more) before serving.

14- Use the Romaine lettuce leaves to form chicken salad wraps. (Optional)