Chicken salad with cranberries and nuts on lettuce leaves
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Have some leftover chicken breasts? Use them to make a new dish, like Jeff Mauro's chicken salad. He tosses the chicken with a mustard-mayo sauce and serves it on lettuce leaves as an appetizer. It's a great way to use up stale or overcooked chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 dry or leftover boiled chicken breasts, cut into pieces (225 g)
- 1/2 cup toasted walnuts
- 1/4 cup dried cranberries
- 1 teaspoon Dijon mustard
- 1 teaspoon of sugar
- 2 diced celery stalks
- 2 thinly sliced green onions
- Salt and ground black pepper
- 1 cup mayonnaise
- Lettuce leaves Boston lettuce, for serving
- Balsamic sauce, for serving
We recommend
Recipes with similar ingredients: chicken breasts, Boston salad, cranberry, walnuts, Dijon mustard, balsamic vinegar, mayonnaise, green onions, celery
Cooking the dish according to the recipe:
- In a large bowl, combine walnuts, cranberries, Dijon mustard, sugar, celery, green onions, and some salt and pepper. Let the mixture sit for 10 minutes.
- Add mayonnaise and mix well. Adjust seasonings if needed. Add chicken. Refrigerate the salad for at least 1 hour, or preferably overnight, before serving. Yield: 4 tbsp.
Serve on Boston lettuce leaves, drizzled with balsamic vinegar.
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