Cranberry Chicken Salad

Updated Dec 22, 2021.

Description

This is inspired from the salad at The Purple Cafe, go visit them. And from A-Priori Mommy.

Ingredients

  • 1/2 lb bacon
  • 1 chicken breast, split
  • 2 oz sunflower seed
  • 4 scallions
  • 3 stalks celery
  • 4 oz dried cranberries
  • 2 red apples (Cosmic Crisp, Honey Crisp, etc)
  • 1/2 cup raspberry vinaigrette
  • 1 tbsp Dijon mustard
  • 2 oz shredded parmesian regiano
  • Olive Oil
  • Salt and Pepper

Tools

  • Oven
  • Knife
  • Cutting board
  • Large bowl
  • Stovetop
  • Small frying pan
  • Baking sheet
  • Parchment Paper

Directions

  1. Cook Meats

    1. Preheat oven to 400F.
    2. Line baking sheet with parchment paper.
    3. Lightly coat chicken with olive oil, salt, pepper and add to baking sheet.
    4. Place bacon onto the baking sheet.
    5. Bake in oven for 20-25 minutes or internal temparature of chicken is 165F.
    6. Flip bacon after 15 minutes.
    7. Once done, let rest for 5 minutes. Prep the rest of the recipe while they cook.

  2. Combine Ingredients

    1. Toast sunflower seeds in pan on medium stovetop until lightly browned. This adds a nutty crunch. Add to bowl.
    2. Bias cut scallions into small pieces. Bias cut looks cooler. Add to bowl.
    3. Bias cut celery into small pieces. Bias cut looks cooler. Add to bowl.
    4. Add cranberries to bowl.
    5. Wash apples, core and small dice. Cut last to prevent oxidation and browning.
    6. Add mustard and vinaigrette to bowl to cover apples. Mix to coat.
    7. Dice cooled chicken and bacon and mix into bowl.
    8. Mix in shredded parmesan.
    9. Serve hot or cold.