Chicken Salad Two Ways

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One of my favorite go to lunches is a simple chicken salad over lettuce. It can be eaten cold, tucked into a plastic container and toted to work, it has a great amount of protein and is pcos friendly. This is a great use of left over chicken!

 

Cranberry Pecan Chicken Salad from Plumpie

2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
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 (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced

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.

 

Curry Chicken Salad from Barefoot Contessa

 

Ingredients

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups good mayonnaise (recommended: Hellman’s)
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Grey’s)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins
  • 1 cup whole roasted, salted cashews

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

 

 

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