Something easy, flavorful, and definitely delicious!!
2 Boneless Chicken Breast
1 Stick of rosemary
1 Small white onion
1 Block of chicken stock
¼ Cup of dried cranberries
1 Celery stick minced
1 Tablespoon of fresh Italian Parsley
1 Tablespoon of lemon juice
2 Cups of mayonnaise or more (depending on how thick you want it to be)
1 Table spoon of chopped pecans
** Salt, and pepper (season as needed)
- In a medium size pot, fill pot with water, place rosemary, onion (chopped in quarters), chicken stock cube, and chicken. Bring to a boil, stir occasionally, and cook for 20-30 minutes (until tender and thoroughly cooked).
- When chicken is done cooking place for cooling down in a bowl for about 5 minutes, then finish cooling in the refrigerator.
- Chop and separate chicken ¼ inch little bite size in a bowl.
- Pour lemon juice over chicken and lightly stir. Next add all the remainder ingredients and season well!
I like my chicken salad chilled, so once I am done combining everything, I place it in the frog for 20 more minutes so all the yummy ingredients stick!!!. I also cut up some fresh avocado to put on top of the salad 🙂