I love chicken salad and many times after buying a roast chicken for a quick chicken noodle soup, I use some of the white meat to make chicken salad.
This version is a bit dressier and unusual with dried cranberries, slivered almonds and fresh cilantro. The chicken salad gets scooped on a lightly toasted English muffin then topped with sharp cheddar cheese for a couple of minutes under the broiler.
Ingredients:
- 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
- Pinch of salt, black pepper and cayenne pepper
- 1 tsp. freshly chopped cilantro
- 1 celery rib, finely chopped
- 1 Tbsp. finely chopped onion
- ¼ cup light mayonnaise
- 1 Tbsp. slivered almonds
- 1Tbsp. dried cranberries
- 1 English muffin, sliced horizontally then lightly toasted
- ½ cup shredded sharp cheddar
Directions:
- In a medium bowl, carefully combine the chicken, spices, cilantro, celery, onion, mayo, almonds and cranberries. Refrigerate for 30 minutes.
- Turn the oven broiler on high. Place the English muffin halves, cut side up, on a baking sheet. Scoop the chicken salad onto each muffin half, top with the cheddar cheese then place the baking sheet under the broil. Broil until the cheese is melted, about 2 minutes.
- Garnish with a few cilantro leaves and serve hot.
Serves 2.
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