Cranberry Chicken Salad

There are so many varieties

of Chicken salad out there, yet it

seems to me that most recipes have a "sweet" 

dressing taste to them, I didn't care for.

I created this recipe in hopes that you

would be able eat it in a sandwich

or "stand alone" by it's self.

Give it a try and see what you think.

 

Cranberry Chicken Salad

4-5 Boneless, Skinless Chicken Breast's

3 (14.5 oz) Fat Free Chicken Broth

1/4 tsp. Black Pepper

1 TBSP. Minced Onion

1 TBSP. Minced Garlic

1/2 tsp. Poultry Seasoning

1 C.  Fat Free Plain Greek Yogurt

1 C. Fat Free Sour Cream

1 TBSP. Lemon Juice

3 TBSP. Fresh Parsley~ chopped

1/2 C. Dried Cranberries ~ chopped

1/4 C. Cucumbers~ shredded

1/4 C. Red Onion ~ diced

2 Hard boiled Egg's ~ peeled/chopped

1/4 tsp. Celery Salt

2 TBSP. Deli Mustard

Salt to taste

Paprika

 

In a large sauce pan bring the first 6

ingredients to a boil for 10 minutes.

Drain and dice chicken, place into

a large bowl. Add in remaining ingredients,

 stir to blend. Cover and chill until ready to serve.

*You can spread this on a croissant for

a flavor packed sandwich. Or serve it on

a bed of lettuce for a cool salad.

Enjoy!

Lark