This is one of my go-to recipes for entertaining. It’s easy to make a big batch of it ahead and serve it on good bread (or croissants – yum!) for sandwiches or with crunchy greens as a salad. People love it and friends always ask for the recipe. It’s been a hit with kids and adults alike, so everyone is covered with this recipe.
It’s also a great way to use up any cooked leftover chicken you may have.
Serves 6
2 pounds boneless, skinless chicken breasts (about 4 halves)
1/3 c. sliced almonds
3 green onions – white and greens thinly sliced
1 stalk celery, finely chopped
2 t. tarragon – minced
1/3 c. dried cranberries
1/4 c. mayonnaise<
1/4 c. plain greek yogurt
1 t. kosher salt
fresh ground pepper to taste
To poach chicken: Place breasts in a large pot and add water until just covered. Bring to a boil, then turn down heat until barely simmering. Simmer for 10 minutes. Turn off heat, cover and let sit for 15-20 minutes.
Remove chicken from water and let cool completely. When cool, chop chicken into approximately a 1/4 inch dice.
To toast almonds: Heat a 9-10 inch skillet to medium low heat. Add the sliced almonds and toast, stirring frequently, until fragrant and a light golden brown. Watch them carefully so they don’t burn! Remove from pan a cool in bowl.
In a large bowl, combine chopped chicken, green onions, tarragon, cranberries, mayonnaise, greek yogurt, salt & pepper. Stir to combine. Just before serving, add toasted almonds and gently fold to combine.
Here is a great video guide from myself & Kin Community. Click HERE or on the screen below to check it out!
Dining and Cooking