Ingredients and Weight:
- 4 boneless, skinless chicken breasts (approx. 1 pound)
- 1/2 cup sliced almonds
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup dried cranberries
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Place on a baking sheet and roast for 25 minutes, or until cooked through.
- While the chicken is roasting, toast almonds in a skillet over medium heat until golden brown. Set aside.
- In a large bowl, combine celery, red onion, cranberries, mayonnaise, honey, Dijon mustard, parsley, salt, and pepper.
- Chop the cooked chicken into bite-sized pieces and add to the salad.
- Stir in the toasted almonds.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Dish Characteristics:
- Creamy and savory
- Sweet and tangy
- Refreshing and light
- Perfect for lunch, dinner, or appetizers
User Comments:
- "This salad is delicious and easy to make. I love the combination of flavors." - Sarah
- "I'm not a huge fan of chicken salad, but this one is an exception. It's so good!" - John
- "This salad is perfect for summer. It's light and refreshing, but still filling." - Mary
Special Precautions and Tips:
- If you don't have dried cranberries, you can use raisins or chopped apples instead.
- To make the salad ahead of time, prepare the ingredients and keep them separate. Assemble the salad just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
