- 2 Chicken Breastcooked, diced or shredded
- 1/4 cup Red Bell Pepperdiced
- 1/4 cup Celerydiced
- 1/4 cup Green Bell Pepperdiced
- 1/4 cup Red Oniondiced
- 1/3 cup Dried Cranberries
- 1/4 cup Sunflower Seedsoptional
- 1/2 cup Mayonnaise
- to taste Salt and Pepper
- 1/4 teaspoon Paprika
My first memory of actually eating chicken salad was when my grandpapa was in a rehab facility receiving physical therapy after he broke his hip. We were celebrating his birthday and someone had brought it for him. It was his one of his favorites foods. I remember taking note that it had chicken and grapes, i.e it was sweet and savory.
I liked it, but wasn’t over the moon about it. Fast forward to the AZ summer, 2008. I was surfing the internet looking for easy recipes that would be refreshing to eat and I tripped over a chicken salad recipe that had dried cranberries. I couldn’t stop myself, I had to try it.
That weekend I made it. I boiled the chicken breasts and then shredded them. I added all the proper ingredients and bought croissants from the local grocery store and those sandwiches were awesome! My family also loved it. My other half is not a fan of cranberries (or trying new things) and he sat their and ate 3 chicken salad sandwiches.
Later that year we met my whole family in San Diego. We rented a home and shared cooking duties. I made that chicken salad for my parents, siblings and nieces and nephew. Not one person starved that day and before we all went our separate ways the recipe had been shared.
As time has past I’ve modified some things. I prefer mini-sweet peppers to bell peppers and I now use the Sous Vide to ‘bake’ my chicken. The chicken salad is a bigger hit than ever with family, co-workers and the folks who have approached me for catering gigs. Give it a try, I am confident you’ll enjoy!
The Triple C - Chicken Choices
There is a few different ways we can go about getting the chicken necessary for this recipe.
The first: Just run to the grocery store and by a rotisserie chicken or some pre-cooked chicken that's in your local grocer's deli. If this is the path you've chosen to travel make sure you remove all the skin from the chicken prior to chopping it up and putting it in a bowl.
Your second choice: Make it in the oven. The way to a perfect oven roasted chicken breast is as follows; preheat the oven to 375F and then line your baking pan with foil. Place the chicken breasts on the foil and spray olive oil (or use about a tablespoon of olive oil between to the two breasts) and lightly salt and pepper them. Put them in the preheated oven for no more than 30 minutes. When you take them out let them cool down and then do a rough chop and add to the bowl.
The third choice (and the coolest by far); Cook them through Water Immersion with a Sous Vide. Just preheat the water in the Sous Vide to 160F, place the chicken breasts in a vacuum sealed Sous Vide bag or Ziplock. Drop the bag in the water for about 50 - 60 minutes. When they're done remove them from the bag, let them cool down and dice up the chicken.
Add the diced vegetables to the same bowl as the chicken. Mix everything up with the mayonnaise and then add the cranberries Add salt and pepper to taste, then add the paprika.
Cool down in the refrigerator for at least an hour or two before you make your first delicious sandwich.
Serve as a sandwich or on lettuce leaves if you're going low carb. It's also great on crackers as an appetizer.