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
Preheat oven to 400 degrees F.
On baking sheet, arrange chicken; drizzle with olive oil and sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove from oven, cool, then chop into ½-inch cubes.
In large bowl, mix together chicken, apple, cranberries, cashews, celery and mayonnaise.
Refrigerate and serve cold.