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Thursday, September 10, 2015

Harvest Chicken Salad


Several years ago, Subway introduced a chicken salad that had grapes, apples, raisins, and dried cranberries. I really liked the idea of this salad, although I felt like a homemade version would be much better. I love the sweet and savory balance of this chicken salad. I've served it on bread or in a dish. It's the perfect lunch or light dinner in early fall!

Harvest Chicken Salad 

1 1/2 pounds boneless, skinless chicken breasts
Kosher salt and pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grapes, cut in half
1 apple, diced (I like Fuji)
1/4 cup raisins
1/4 cup craisins/dried cranberries

Preheat oven to 350F.

1. Rub chicken with olive oil and place on a foil lined baking sheet. Sprinkle with kosher salt and pepper and bake until cooked through. Set aside to cool.

2. Cube cooled chicken. In a large bowl, combine mayonnaise, sour cream, grapes, apple, raisins, and craisins. Add chicken and stir to combine. Adjust seasoning with salt and pepper to taste. Chill until ready to serve.

Source: Inspired by the Orchard Chicken Salad from Subway, portions of chicken salad recipe from Barefoot Contessa

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