Garlicky Chicken Salad

Name: Garlicky Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Grain Free, G
Ingredients: 2 large chicken breasts, skinless and deboned (we use Butcher Box meat); 1 tsp olive oil, plus an additional 1 TB; 3.5 oz mayonnaise; 2 cloves garlic, crushed with a garlic press; 1 tsp apple cider vinegar; 0.7 oz dried cranberries, chopped smaller; 2 little gem lettuce, thinly sliced; Sea salt; Freshly ground black pepper; Small handful of fresh parsley, finely chopped

Add a punch of flavor to a typical boring mayo-based chicken salad when you try this garlicky chicken salad recipe. You can add it to a bowl of lettuce for a hearty salad, make a sandwich with gluten-free bread, or just eat it as is for lunch, a snack, or a light dinner.

You will love this delicious salad, which is really just a fancy chicken salad! The mayonnaise is enhanced with freshly minced/crushed garlic – and the chicken mayo element has chopped, dried cranberries folded throughout. Sweet and tangy!

Chef Tips:

To shave off more time, simply use store-bought cooked chicken pieces.
A garlic press is the quickest, most efficient way to get the best crushed texture from a garlic clove.
The dried cranberries get chopped smaller to ensure a little goes a long way. Dried cranberries often contain added sugar, so this naughty trick will keep the carbs lower.

Serves 2

Garlicky Chicken Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2 large chicken breasts, skinless and deboned (we use Butcher Box meat)
1 tsp olive oil, plus an additional 1 TB
3.5 oz mayonnaise
2 cloves garlic, crushed with a garlic press
1 tsp apple cider vinegar
0.7 oz dried cranberries, chopped smaller
2 little gem lettuce, thinly sliced
Sea salt
Freshly ground black pepper
Small handful of fresh parsley, finely chopped

Instructions

Preheat the oven to 355°F.
Heat the teaspoon of olive oil in a non-stick pan and fry the chicken breasts on both sides until golden and caramelized.
Transfer to a baking tray and place in the oven to finish cooking through, approx. 20 minutes. When done, leave to rest for 5 minutes, then chop into smaller, bite-size pieces. Leave to cool.
Place the mayonnaise into a medium bowl and use a garlic press to crush the garlic into the mayo.
Add the cooled, diced chicken and chopped cranberries.
Season with salt and freshly ground black pepper and mix well to combine.
Toss the thinly sliced lettuce with the tablespoon of olive oil and season with salt.
Arrange the dressed lettuce on two plates or salad bowls. Divide equal amounts of the chicken mayo mixture onto the plates and finish with a scattering of chopped parsley.