19 August, 2014
Herb Chicken Cranberry Almond SaladComments : 8 Posted in : Salads as a Main Course, Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: Barbecue chicken, Chicken salad, Egg Salad, Garden salad, Green Salad, Leaf vegetable, Pasta Salad, Potato salad, Salad, Vegetable Salad
Is our featured recipe truly a salad? According to Wikipedia there is a ” Green Salad” that consists of leafy vegetables. Such as lettuce greens, spinach, arugula, or any other leafy green. They are normally garnished with nuts or croutons.
There is the “Vegetable Salad” that includes common vegetables like cucumbers, peppers, onions, radishes, tomatoes, and celery.
Then there is the “Bound Salad” at which a great example is the Potato Salad. A “bound” is arranged or tossed in the bowl with other ingredients mixed with a thick sauce, usually a mayonnaise base.
The way to test and see if your “bound salad” is truly a “bound” is scooping it with a ice-cream scoop, then placing it onto a plate. When removing the scoop, the salad should hold its shape.
Bound Salads also are used to make sandwiches, by spreading them between two pieces of bread.
Other examples of such salads besides the Potato Salad are Tuna Salad, Egg Salad, Pasta Salad, and yes a Chicken Salad.
The original question is answered by the last five words of the prior paragraph. That is yes the featured recipe is truly a salad.
This is what you will need:
1 1/2 pounds chicken breast, boneless and skinless,
1 cup mayonnaise, homemade, link here for recipe
1 cup dried cranberries
1/2 cup almonds, slivered
3 tablespoons lemon juice (for salad) + 1/2 cup lemon juice (for packaged garlic/herb mix marinade)
1/4 cup sugar
1 package Weber Garlic and Herb (all natural ingredients)
Preheat oven to 350 degrees.
Add chicken to a zip lock bag. Mix Weber ingredients with 1/2 cup lemon juice according to instructions (no oil or water needed). Pour over chicken and mix till meat is coated. Zip the bag and place in refrigerator for 30 minutes to one hour. Remove from bag and place on a grill over a cookie sheet and bake for 30 to 40 minutes or until chicken is 165 degrees internal temperature. When chicken is done set aside awhile to cool. Once cool to the touch, cut chicken into 1/2 to 1 inch bite sizes. Set aside.
In a large mixing bowl, mix lemon juice and sugar together. Next add cranberries, almonds and mayonnaise, mix till well incorporated.
Add diced chicken to bowl and mix in.
Turn salad into a serving bowl, plate and serve.
What Others are Say About Chicken Salad:
I was just browsing your blog again. Just found what I will make for dinner tonight. This salad looks amazing
Hope you enjoy it. Thanks for stopping by and leaving your comments.
YUM! Will have to ask my “chef’ to make this one for us. 🙂
Thanks RoSy. You all are going to like it. Make sure you make the mayo, really healthy and taste great.
Thanks for leaving your thoughts and stopping by RoSy. Thanks for the RT as well.
What a great combination of ingredients.
Thank you Jovina. I have been making this since about 2007. Since I stopped using canola oil, I decided I would make my own mayo from now on when making a bound salad.
I used your recipe, but replaced the olive oil (lite) with avocado oil. It has a neutral flavor, unlike EV olive oil.
Thanks for your comment and visit Jovina!! 🙂
This looks delicious! Just in time for Labor Day festivities!
Thanks Roger!! I hope you try it. Don’t forget to make your own mayo, really delicious and healthy as well.
Thanks for commenting and stopping by. Have a great time in Greece!! 😉