Fill a Dutch oven two-thirds full of water; bring to a boil.
Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
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I loved this recipe! I cut it in half and had enough for lunch 4 days of my work week. I used a rotisserie chicken which provided just enough white meat to make a pound. Other than that I followed this to a T and it turned out awesome! Perfect amount of everything mixed together. Tossed with mixed lettuce, no dressing needed.
This is a great recipe. I made a few tweaks and will make a few more the next time I make it. - Used rotisserie chicken to save time - Added more celery and some green onion for flavor - Used red grapes instead of craisins- Omitted nuts - Added more salt and pepperThere is far too much dressing in this recipe. I'll probably halve the amount of dressing I make next time.
This chicken salad is really, really good. Without all the heavy mayo it tastes much fresher than regular chicken salad. I just boiled the chicken without the saran wrap and it was fine. Sometimes I use grapes instead of craisins but both are good. I do half smoked almonds and half unsmoked because I find the smokiness a bit overpowering.
I made this for lunch. I had grilled chicken short-cuts on hand which made preparation a snap. I didn't have any celery, and used toasted slivered almonds. It was fantastic! My husband said it was the best chicken salad he ever ate! I highly recommend this recipe.