Wine Country Chicken Salad
Yummy chicken salad to go on top of a bed of lettuce or in a sandwich/wrap
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
gluten free
red meat free
shellfish free
contains honey
dairy free
- salt & pepper to taste
- 1 cup celery chopped
- 3/4 cup dried cranberries
- 3 tablespoons apple cider vinegar
- 4 cups chicken breasts boneless and skinless chopped (see prep note)
- 3/4 cup pecans halves
- 3/4 cup mayonaisse low fat optional
- 1 tablespoon honey optional - i sometimes sub in maple syrup also
- 4 teaspoons sugar or 2 packets splenda for healthier option
- Carbohydrate 19.3982725006239 g
- Cholesterol 7.6375 mg
- Fat 30.0958291666667 g
- Fiber 3.26111467594355 g
- Protein 2.93508437500227 g
- Saturated Fat 3.18086 g
- Serving Size 1 1 Serving (81g)
- Sodium 238.832208333364 mg
- Sugar 16.1371578246804 g
- Trans Fat 1.42268791666666 g
- Calories 342 calories
Preheat oven to 350. Prepare chicken breasts for baking by using meat hammer to get them to fairly even thickness. Sprinkle chicken breasts with salt, pepper, and other seasonings of choice. Line a baking pan with foil and put chicken breasts in. Cover with foil on top and create foil packets by closing the foil pieces around the chicken. Bake for around 15-25 min depending on size of chicken. While chicken is baking prepare all other ingredients. Mix the mayonnaise, vinegar, honey, and sugar first. Then fold in the pecan halves, cranberries, and celery. Note: 4 cups of cooked chicken is around 3 lbs of chicken breasts raw.
