Sometimes there is nothing better than a good chicken salad. With so many different variations out there, it is hard to wrong. After trying out a couple of different recipes, I took my favorite parts from each and made one of my own. This is an easy salad to make on a ISunday and keep it in the fridge for a healthy lunch option during the week. 
For the chicken, you can use canned, grilled, or boiled - it really just depends on your preference. I prefer to use leftover chicken that has been grilled with a little lemon and tarragon. As for the vegetables, I use Trader Joe's Healthy 8 chopped veggie mix as it's easier and cheaper than buying each vegetable individually. I used to loath the idea of mixing fruit with savory but, in this case, the cranberries add another layer to the flavor of the salad. Hope you enjoy!

  • 2 cups diced and cooked chicken breast
  • 1/4 cup dried cranberries
  • 1 cup whatever chopped vegetables you prefer(celery, carrot, green bell pepper, broccoli, green cabbage)
  • 2 tbsp mayonaise (I prefer Best Foods olive oil mayo)
  • 1 tbsp dijon mustard
  • salt and pepper to taste

Mix everything together!
10/16/2013 04:52:14

Gotta love a delicious chicken salad! Your blog is making me hungryyyyyyyyyyyyyy.



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