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Creamy Chicken Salad

Creamy Chicken Salad
Creamy Chicken Salad is a gluten free main course. This recipe serves 6. One serving contains 316 calories, 37g of protein, and 13g of fat. If you have salad greens, dijon mustard, celery, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

1
Fill a Dutch oven two-thirds full of water; bring to a boil.
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WaterWater
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Dutch OvenDutch Oven
2
Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap.
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Chicken BreastChicken Breast
WrapWrap
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Plastic WrapPlastic Wrap
3
Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 16
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Whole ChickenWhole Chicken
WaterWater
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Kitchen ThermometerKitchen Thermometer
4
Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
5
Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined.
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Black PepperBlack Pepper
MayonnaiseMayonnaise
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WhiskWhisk
BowlBowl
6
Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour.
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CranberriesCranberries
AlmondsAlmonds
Whole ChickenWhole Chicken
CeleryCelery
7
Serve over salad greens.
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GreensGreens
DifficultyExpert
Ready In2 hrs, 19 m.
Servings6
Health Score22
Gluten Free
DietsGluten Free
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