Garlicky Chicken Salad
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.
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.
Notes
Learn to make your own mayo here.
Add some crunch with celery, green onion, or pickles.
Nutrition
Serving: 1gCalories: 680kcalCarbohydrates: 8gProtein: 53gFat: 49gSaturated Fat: 5gTrans Fat: 0.5gCholesterol: 190mgSodium: 500mgFiber: 1gSugar: 6g