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Cranberry Apple Chicken Salad --- www.savorylotus.com

Cranberry Apple Chicken Salad Wraps

  • Author: Katja from Savory Lotus
  • Prep Time: 10
  • Total Time: 10
  • Yield: about 4 cups 1x
  • Category: lunch
  • Method: chop
  • Cuisine: American

Scale

Ingredients

DRESSING

  • 1/2 cup good quality mayonnaise (homemade or THIS one)
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp curry powder (like this)
  • salt and pepper, to taste

FOR CHICKEN SALAD

  • 3 cups chopped chicken (leftover, rotisserie, or 2 medium cooked chicken breasts)
  • 1/2 cup dried cranberries (I prefer fruit juice sweetened like THIS)
  • 1 small apple – chopped
  • 1 stalk celery- chopped
  • 1/4 cup toasted pecans – chopped

Instructions

  1. Whisk together all dressing ingredients in a small bowl.  Adjust for lemon.  Set aside.
  2. Combine all chicken salad ingredients in a large bowl.  Drizzle dressing over top and mix to combine.
  3. Serve over crisp butter lettuce.  Store leftovers in fridge for up to 3 days.

Notes

This recipe works great with any leftover chicken or rotisserie chicken.  You can also cook up 2 boneless, skinless chicken breasts.  My favorite way to cook chicken breasts to keep them nice and juicy:  lightly pound chicken breast into one inch even pieces in between 2 pieces of parchment paper (I use my rolling pin.) Lightly salt and pepper each side. Heat 1 tablespoon of your fav cooking fat over medium heat.  Place chicken breast into pan and cook for 6 minutes without moving it, until golden brown and easily lifts from pan.  Add 1 teaspoon of butter,  lifting chicken so the butter flows underneath. Cook for an additional minute.  Flip chicken and cook for 5-7 minutes, until chicken is cooked all the way through.  Remove pan from heat and allow chicken to rest for a couple of minutes.