Extend chicken salad season into fall and winter with this simple and delicious twist on the classic summer lunch. Sweet apples, tart cranberries and buttery cashews lend seasonal flavor and a hearty crunch, and roasting the chicken breast bumps up the savoriness. Scooped onto whole grain bread (or into a paleo-friendly wrap), it makes for one satisfying sandwich. This salad is also great over a bed of greens to keep it low carb or on crackers as an appetizer. “Fall” in love with lunch again!
Chicken Salad with Apples, Cranberries & Cashews
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Ingredients
- 2 boneless skinless chicken breasts
- 1 red delicious apple chopped
- 1/2 cup dried cranberries
- 1/2 cup halved cashews
- 1/2 cup chopped celery
- 3/4 cup mayonnaise
- 1 Tbsp. olive oil
- 1 tsp. sea salt
- 1 tsp. black pepper
Instructions
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Preheat oven to 400 degrees F.
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On baking sheet, arrange chicken; drizzle with olive oil and sprinkle with salt and pepper.
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Roast chicken 30 minutes. Remove from oven, cool, then chop into ½-inch cubes.
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In large bowl, mix together chicken, apple, cranberries, cashews, celery and mayonnaise.
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Refrigerate and serve cold.