Cranberry Chicken Salad

Ingredients

• 1 pound Chicken Breast (skinless, cut into 1 inch chunks)
• 2 Celery Ribs
• 1 small Tomato (diced)
• 6 Green Olives (pitted, minced)
• 1/4 cup Red Onion (chopped)
• 1/2 cup Dried Cranberries (I used unsweetened dried cranberries)
• 1/4 cup Pecan Nuts (chopped, dry roasted)
• 1 1/2 cups Lettuce (chopped)
• 1/3 cup Mayonnaise
• 2 teaspoons Apple Cider Vinegar
• 2 teaspoons Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 1 tablespoon Cranberry Jam (no sugar added)

Instructions

1. 1

   In a large saucepan, bring water to a boil with one teaspoon of salt.

2. 2

   Reduce to simmer, add the pieces of chicken, cover the saucepan with a lid, and stop the heat.

3. 3

   Keep the chicken in the water for 15 minutes.

4. 4

   After that time, drain the chicken over a sieve and set aside while preparing the remaining ingredients for the salad.

5. 5

   In a salad bowl, add the prepared vegetables: chopped tomato, chopped celery, minced olives, chopped onion, dried cranberries, chopped pecans, and chopped lettuce. Set aside.

6. 6

   In another bowl, prepare the salad dressing: stir mayonnaise, apple cider vinegar, salt, garlic powder, Dijon mustard, and no-sugar-added cranberry jam.

7. 7

   --- Assemble the Salad ---

8. 8

   Chop the poached chicken into smaller pieces and add to the bowl with the vegetables.

9. 9

   Pour the salad dressing over the salad and toss to combine.

10. 10

    Serve with fresh chopped parsley on top as a side or main dish.