SPRING TIME LOADED CHICKEN SALAD:

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4 chicken breasts (Pulled apart or shredded)

2 oz. (sautéed in our basil infused olive oil or high polyphenol non-flavor infused)

3 celery stalks chopped fine or you can add Bok Choy

½ red onion (optional) we did not use in this recipe

½ cup of dried cranberries

½ cup of chopped walnuts

1granny smith apple chopped into cubes

Approx. ¼ cup of Lemon juice for squeezing over the apple & into the salad

1 tablespoon Meyer Lemon olive oil

2 tablespoons Gravenstein Apple balsamic vinegar or Cranberry Pear

¼ cup of Duke’s Mayonnaise (or 1 cup if you are not using yogurt)

½ cup of Yogurt

Salt & Pepper to taste

First, sauté your chicken breasts until done.  Then, chop your chicken breasts or pull them apart by hand.  Add salt & pepper and set to the side to cool. In a mixing bowl, add in all of your ingredients, toss, incorporate all of your ingredients and let marinate over -night.  If you don’t want to make this yourself, Mela with #FalllineFarms & Truly Scrumptious makes a wonderful Normandy Chicken Salad. I do love hers too!!