With two vegetarian options already in the Summer Salad Series, I thought it was time to add a little meat to the mix. I am the only real meat eater in the house - hubby being vegetarian and the kids being picky-tarians. I love to make this salad (especially if I have left over chicken) as a quick lunch or dinner option for myself.
To make it, you'll need:
- 3-4 cooked, cooled chicken breasts *
- dried cranberries
- garlic powder
- Italian seasoning
* I just tried a new way to cook chicken breast, and the meat came out very tender - line a baking sheet with parchment paper, lay down the chicken, cover with another sheet of parchment and fold edges in. Cook at 425 degrees for 25 minutes (for 5 chicken breasts).
Dice chicken into 1/2 inch pieces.
Add 1 cup cranberries and 1 cup pecans to chicken.
Sprinkle a scant 2 teaspoons of Italian seasoning and 1 1/2 teaspoons of garlic powder into the bowl.
Add mayonnaise to taste and mix together. I actually do not like mayonnaise too much, and the other flavors carry their own weight, so I choose to use about a 1/4 cup - just enough to hold the ingredients together.
Let the salad sit in the refrigerator for at least an hour so the flavors can blend.
Serve on its own, or on a bed of baby spinach or farm fresh spring mix. Enjoy!